• Sophie

Gingerbread Cookies

Wet Ingredients

  • 250 ml unsalted butter

  • 250 ml brown sugar

  • 1 egg

  • 125 ml happy maple goût robuste

  • 125 ml happy maple goût délicat

  • 2 tbsp white vinegar

Dry Ingredients

  • 0,6 kg all purpose flour

  • 1,5 tsp baking soda

  • ½ tsp salt

  • 2 tsp ground ginger

  • 1 tsp ground cinnamon

  • 1 tsp ground cloves


  • Mix butter and sugar until smooth (typically 2-3 minutes)

  • Beat in egg, goût robuste, goût délicat , and white vinegar

  • In a separate bowl, combine the dry ingredients and then blend them into wet ingredients

  • Once the dough is thick put it onto a well-floured countertop. If the dough is too sticky, add more flour. If the dough is too crumbly, wet your hands and continue to knead the dough by hand until you reach desired texture

  • Wrap the dough in saran wrap or a plastic bag, and chill for 30 minutes

  • Preheat the oven to 180°C

  • Roll the dough (the thicker the cookie, the softer it will be. The thinner cookies will be crispier)

  • Cut into desired shape with a cookie cutter

  • Place shapes on a baking sheet lined with parchment paper or a baking mat

  • Bake at 180°C for 8-10 minutes. Then move to a cooling rack and enjoy!

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