Soft Gingerbread Maple Cookies

 These Soft Gingerbread Maple Cookies will certainly kick off the holidays.  They taste like a true gingerbread cookie, yet a bit lighter and with a hint of maple.  A definite must on your holiday baking list.

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Have you started baking for the holidays yet?  It is never too early in my opinion as cookies freeze fabulously.  The only problem is keeping your fingers out of the freezer while waiting for Christmas Day to come.

If you are like me, I like to sneak one cookie after dinner every night up until the holidays.  Then after Christmas I'm pretty sick of them.  But until then...game on!

Can you believe I have NEVER baked a gingerbread cookie?  You know, the traditional kind.  Rolling out the dough, cutting out shapes, decorating....blah, blah....I just don't have time for that.  But at the same time I love their taste.  What is a girl to do.

So, like usual I broke the rules and made my own version.  It's much easier for me to bake drop cookies, as it is quicker and less messy {I tend to get cranky when things are really messy}.  So these Gingerbread Maple Cookies were invented.

They are super soft, chewy, big enough to allow yourself a few bites before it is already gone, and quite frankly, just gosh darn dang delicious. 

They hold up well, travel well and are perfect for your holiday party or family gathering.  And of course, freeze well.  Just don't eat them all!  Hide them behind a frozen something-or-other that is unidentifiable and clearly not edible.

Soft Gingerbread Maple Cookies

Print this Recipe!

2 1/4 c. flour
2 t. ground ginger
1 t. baking soda
3/4 t. cinnamon
1/2 t. ground cloves
1/4 t. salt
3/4 c. softened, unsalted butter
1/2 c. sugar
1/2 c. brown sugar
1/4 c. half and half
1/4 c. real maple syrup
4 T. sugar {for rolling}

1.  In a stand mixer or large bowl combine softened butter, white sugar, brown sugar, half and half and maple syrup until creamy.
2.  Add in spices and dry ingredients until combined.
3.  Using a cookie scoop, roll the dough into large 1 inch balls, then roll in sugar.  Place on a greased cookie sheet.
4.  Bake at 350 degrees for 10-12 minutes or just until edges are browned.  Do not over bake.
5.  Cool on a rack and store in an airtight container.  They will stay fresh for 3-5 days.  Freeze for up to 3 months.