Maple Gingersnap Cookies: A Sweet Twist on a Holiday Classic (Molasses-Free!)

There’s something truly magical about the aroma of freshly baked cookies filling your home, especially during the festive holiday season. While classic gingersnaps hold a special place in many hearts, sometimes a little innovation can lead to an even more delightful experience. Enter Maple Gingersnap Cookies – a brilliant and delicious twist on the traditional recipe. Instead of the deep, pungent notes of molasses, these cookies embrace the warm, sweet, and distinctly aromatic essence of pure maple syrup. The result? A batch of festive Christmas treats that are both familiar and wonderfully unique, perfect for sharing, gifting, or simply enjoying with a hot cup of tea.

Embracing the Holiday Spirit: My First Cookie Blog Swap Adventure

This year marked a significant milestone for me: I proudly joined the First Annual Great Cookie Blog Swap! Typically, I tend to shy away from events that involve mailing packages, mostly due to the logistical hassle and the occasional dent it puts in the wallet. However, a strong desire to become more deeply involved in the vibrant food blogging community spurred me on. I decided it was time to step out of my comfort zone, sign up, and see where this sweet adventure would lead. And what an adventure it turned out to be! The anticipation of sending and receiving cookies created an exciting buzz, connecting me with fellow bakers from across the country.

Choosing the perfect recipe for the swap was a delightful challenge. One evening, while sifting through my extensive collection of cookie cookbooks – a treasure trove I affectionately refer to as my “million cookie cookbooks” – a particular recipe for Maple Gingersnap Cookies practically leaped off the page. What immediately caught my eye was the ingenious substitution: maple syrup instead of the usual molasses. This wasn’t just a minor tweak; it promised a completely different flavor profile, one that sounded incredibly appealing. The instructions seemed straightforward enough: chill the dough, roll it in a cinnamon-sugar mixture, bake until golden, and then, of course, enjoy (or carefully package for mailing!).

A delightful side note from my baking experience: the rich, earthy scent of maple syrup as it blends into the dough is infinitely more pleasant than the sometimes overpowering aroma of molasses. If you’ve ever had the dubious pleasure of smelling molasses directly, you’ll understand why I recommend sticking with the sweet fragrance of maple! I loved this recipe so much that I ended up making it twice to ensure perfection for my swap partners. During the second batch, I found myself in a minor predicament – I ran out of maple syrup. Thinking on my feet, I decided to use a half-maple, half-honey combination. I wisely steered clear of adding molasses, intuiting that its strong flavor might clash with the delicate maple and perhaps even alter the beautiful golden hue of the cookies. The honey proved to be a fantastic complement, adding its own subtle sweetness and depth without overshadowing the ginger and maple.

A Bounty of Baked Goods: Sweet Deliveries from Fellow Bloggers

The joy of participating in a cookie swap isn’t just in baking your own delicious treats; it’s also in the wonderful surprise of receiving cookies from talented bakers! My first delightful package arrived from Molly of Duchess of Fork. She sent me a dozen scrumptious Snickerdoodle Biscoff Blondies. As a self-proclaimed snickerdoodle enthusiast, I can confidently say these were an absolute dream! The classic cinnamon-sugar crunch of a snickerdoodle combined with the unique, spiced caramel flavor of Biscoff was an inspired pairing. Since I live alone and don’t have family nearby to share with, I made the responsible decision to bring most of them to work. This way, I wouldn’t be tempted to devour an entire dozen by myself (though I admit, it was a close call!). My coworkers raved about them tirelessly. In fact, they garnered even more attention than the peanut butter Nutella crinkles I had thoughtfully placed right next to them. A truly stellar job, Molly! And a huge thank you for such a wonderful treat!

The second dozen cookies arrived courtesy of Lindsay herself, from Love and Olive Oil, who was one of the brilliant co-hosts of the event. Her delivery was a batch of elegant Chocolate Malted Sandwich Cookies. Oh, my goodness! These were beyond amazing. They tasted like the most decadent, gourmet version of an Oreo you could ever imagine, but with an extra dose of homemade love. I confess, I couldn’t resist and ate about four of them almost immediately. Again, to save myself from an inevitable 10-pound weight gain, I took the rest into work to share. Thank you so much, Lindsay, for such a truly indulgent and perfectly crafted cookie!

Celebrating the Success of the Great Cookie Blog Swap

A very special thank you is due to Lindsay from Love and Olive Oil and Julie from The Little Kitchen for their incredible efforts in coordinating this massive and highly successful event! Their hard work truly brought together a vast community of food bloggers, making it a memorable experience for everyone involved. The scale of the swap was truly impressive; it even made the local newspaper, The Tennessean, highlighting the buzz and excitement it generated. With over 600 participants signing up, just imagine the sheer volume of cookies being baked, packaged, and mailed across the country! It was a testament to the power of community and the universal love for cookies. I eagerly await the final count of all the amazing recipes shared, and the stories from participants – though it’s always understood that a few “silly people” might not keep their commitments, the overall spirit was one of overwhelming generosity and culinary creativity.

Why Maple Syrup Elevates the Gingersnap Experience

The magic of these Maple Gingersnap Cookies lies in the strategic replacement of molasses with maple syrup. While molasses delivers a deep, almost smoky sweetness with a hint of bitterness, pure maple syrup offers a brighter, more nuanced, and distinctly wholesome flavor. It provides a unique caramel note that perfectly complements the warming spices of ginger, cinnamon, and clove. This substitution results in a cookie that is less intensely dark and sticky, boasting a lighter texture and a more universally appealing sweetness. For those who find traditional molasses gingersnaps a bit too robust, the maple version is a revelation – still packed with festive spice but with a smoother, more elegant finish. The honey anecdote from my second batch further proved that alternative liquid sweeteners can work beautifully, maintaining the desired texture and adding layers of flavor. These cookies are a celebration of both classic holiday spices and the natural sweetness of the forest.

Baking Perfect Maple Gingersnap Cookies: Tips for Success

Crafting these delightful Maple Gingersnap Cookies is a straightforward process, but a few tips can ensure your batch turns out perfectly every time.

Quality Ingredients Matter: Use good quality maple syrup (preferably pure maple, not pancake syrup) as its flavor is central to the cookie. Fresh spices will also make a noticeable difference in the overall aroma and taste.
Don’t Skimp on Chilling: The recipe calls for chilling the dough for at least an hour, and this step is crucial. Chilling stiffens the dough, making it easier to handle and roll into balls, and prevents the cookies from spreading too much in the oven, ensuring they maintain their delightful shape and chewiness.
Perfect Rolling: When rolling the dough balls in the cinnamon-sugar mixture, ensure an even coating. This sugary shell not only adds a lovely crunch but also gives the cookies their signature sparkling appearance and an extra burst of spiced sweetness.
Spacing is Key: Place the dough balls about 2 inches apart on your parchment-lined baking sheets. This allows for proper air circulation and prevents them from melding together as they bake and spread slightly.
Watch Your Bake Time: Keep a close eye on the cookies during the last few minutes of baking. They should be light golden brown around the edges and still slightly soft in the center when you remove them from the oven. They will continue to set as they cool, resulting in that perfect chewy interior with slightly crisp edges.
Cooling Rack Essentials: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking and helps them firm up properly.

With these simple guidelines, you’re well on your way to baking a batch of Maple Gingersnap Cookies that will impress and delight everyone who tries them. They are not just cookies; they are little parcels of holiday joy, infused with warmth and a unique, unforgettable flavor.

Maple Gingersnap Cookies

Yield:
2 dozen

Prep Time:
1 hour 15 minutes

Cook Time:
10 minutes

Total Time:
1 hour 25 minutes

A twist on classic gingersnaps, Maple Gingersnap Cookies use maple syrup instead of molasses for a festive Christmas treat.

Ingredients

2 1/4 cups all-purpose flour
1 1/4 teaspoon baking soda
1 teaspoon ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/4 teaspoon salt
3/4 cup + 2 tablespoons granulated sugar
3/4 cup vegetable shortening (preferably butter flavored)
1/2 cup maple syrup
1 egg

Instructions

In a large bowl, whisk together the flour, baking soda, ginger, 1/2 teaspoon cinnamon, clove, and salt.
In another large bowl, beat together 3/4 cup sugar and shortening until smooth and creamy. Beat in the maple syrup and egg. Gradually beat in the flour mixture. Cover with plastic wrap and refrigerate for at least an hour.
Preheat oven to 350F. Line 2 baking sheets with parchment paper.
In a small bowl, mix together the remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon.
Shape dough into 2-inch balls then roll in cinnamon sugar mixture. Place 2 inches apart on a cookie sheet. Bake 8-10 minutes or until light golden brown. Cool a few minutes before removing to cooling rack.

Did you make this recipe?

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Source: Pillsbury Cookies, Bars, Brownies 1994, page 11

More Christmas Cookies to Brighten Your Holiday Season

If these Maple Gingersnap Cookies have ignited your holiday baking spirit, you’re in luck! The festive season is the perfect time to explore a variety of delicious treats. Here are some more of my favorite Christmas cookie recipes, each offering a unique flavor and texture to add to your holiday dessert spread. From rich chocolate to classic gingerbread, there’s something here for every cookie lover.

Chocolate Gingersnap Cookies
A deeper, richer take on the classic, these gingersnaps combine the warmth of ginger with decadent chocolate.

Peanut Butter Molasses Cookies
For fans of the rich flavor of molasses, these cookies marry it perfectly with creamy peanut butter.

Gingerbread Linzer Cookies
Elegant and festive, these sandwich cookies feature spiced gingerbread and a sweet jam filling.

White Chocolate Gingerbread Biscotti
Perfect for dunking in coffee or hot cocoa, these crunchy biscotti are flavored with gingerbread and dipped in white chocolate.

Gingerbread S’mores Cookie Bars
A fun and gooey twist on s’mores, infused with the delightful taste of gingerbread.

Gingerbread Blondies
Chewy, spiced blondies that capture all the comforting flavors of gingerbread in an easy-to-make bar.