- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 3/4 cup granulated white sugar
- 1/2 cup light brown sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 large egg
- 1/4 cup plus 2 tablespoons maple syrup
- In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, baking soda, salt, and white pepper.
- In the bowl of a standing mixer fitted with the paddle attachment, combine 1/2 cup of the white sugar, the brown sugar, and the butter.
- Cream on medium speed for two minutes or until the mixture is light and fluffy.
- Stop to scrape down the sides of the bowl at least once.
- With the mixer running on medium, add the egg and then the maple syrup.
- With the mixer on slow speed, add the dry ingredients and mix thoroughly.
- Refrigerate the dough for at least 30 minutes and preheat the oven to 325°.
- Roll the dough into 3/4 inch balls and roll them in the remaining 1/4 cup white sugar.
- Bake the cookies on a lightly greased or parchment lined cookie sheet, 3-4 inches apart, for about 15 minutes, until golden brown and set a the edges but still soft in the middle.
- Cool the cookies for 5 minutes before removing them to a cooling rack.
- Note: If you can forage some ground wild ginger from an herbal store, it adds an amazing floral note to the cookies, but they are wonderful with regular ginger.
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