Maple Gingersnaps

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Gingersnaps probably date to medieval times and are part of the holidays in Germany, Sweden and other countries. This is a New World twist on an Old World tradition, made with the nectar of a native American ingredient: maple syrup.

Two of the ingredients used in this recipe, granulated maple sugar and maple cream, are available at specialty food stores and by mail order from many maple producers. Maple cream, an ideal frosting for the cookies, is pure maple syrup that has been whipped to an ultra-smooth spread. If you canít find it, substitute a powdered sugar frosting beaten with softened Organic Valley butter and a little maple syrup. And if you donít find maple sugar, use all white sugar instead.

Recipe yields about 60 cookies.


  • 4 tablespoons Organic Valley Cultured Unsalted Butter, softened
  • 34 cup white sugar
  • 14 cup granulated maple sugar
  • 14 cup Organic Valley Eggs
  • 14 cup pure maple syrup
  • 1 12 tablespoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 12 teaspoons grated, peeled fresh ginger root
  • 2 14 cups flour
  • 34 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 14 teaspoon ground cloves
  • bottled maple cream (or substitute powdered sugar icing flavored with maple syrup)


Cream butter and sugars thoroughly in a large bowl. Beat in egg. Stir in syrup, vinegar, vanilla, and grated ginger root.

Sift flour, baking soda, ground ginger, cinnamon, and cloves in a separate bowl. Stir dry mixture into wet mixture until a soft dough forms.

Roll dough into four logs, each about 1 1/2 inches in diameter. (Use flour on hands to prevent sticking.) Wrap in wax paper and freeze until firm, two or more hours.

Heat oven to 375 degrees. Grease cookie sheets. Slice 1/4-inch rounds from logs and place them 1 1/2 inches apart on cookie sheets. Bake 9-10 minutes. Cool on wire racks.

When cookies are cool, frost them with maple cream. Store airtight.

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