- 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
Preparations
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!