Be sure to take generous scoops from the spice jars. (Sometimes, in order to get extra spicy, gingery flavor, I'll use an actual teaspoon as opposed to a measuring one.) Feel free to try different amounts to make the cookies to your own liking. —Taylor Rondestvedt
about 120 small cookies
3 1/4 cups
ground ginger (be generous)
1 1/2 teaspoons
allspice (if you have it)
cayenne pepper (to your liking)
In This Recipe
In a medium bowl, sift the dry ingredients together.
In a large bowl, cream the butter and sugars together, then add egg, maple syrup, and water. Beat until fluffy.
Mix in dry ingredients about 1/2 cup at a time slowly, so the dough doesn't get too stiff.
Remove from the bowl and form a big ball. Separate into quarters and refrigerate, covered, for 2 to 6 hours.
When you're ready to bake, preheat the oven to 350° F.
Working with 1/4 of dough at a time, roll out the dough (I like to do this between plastic, but you can also use a floured surface), until it is about 1/8-inch thick. Use your favorite cookie cutter to cut out shapes and place them on parchment-lined cookie sheets.
Bake for 7 to 10 minutes, but watch the first batch carefully! You want the cookies to get toasty and golden, not too dark.