Ginger Cookies with Maple Cream Filling | Joybilee® Farm | DIY | Herbs | Gardening | Print
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Ginger Cookies with Maple Cream Filling

  • Author: Joybilee Farm
  • Cook Time: 15
  • Total Time: 15
  • Yield: 24 1x

Description

A refrigerator cookie that’s perfect for shipping. Crispy, and flaky with a hint of lemon and maple flavours and warming ginger makes this cookie, perfect after a Thanksgiving feast.


Scale

Ingredients

  • 1 cup butter, creamed
  • 1 1/2 cups of organic brown sugar
  • 3 eggs
  • 2 tbsp. lemon peel/zest
  • ½ cup of maple sugar
  • 1 tbsp. ginger spice powder
  • 1 tsp. cinnamon
  • 2 1/2 cups flour, unbleached all-purpose
  • 1 tsp baking powder

Cream filling

  • 1/4 cup butter, softened
  • ¼ cup maple sugar
  • ½ to 1 cup icing sugar
  • ½ tsp. India Tree Nature’s Colours yellow food colouring
  • ¼ tsp. India Tree Nature’s Colours red food colouring

Instructions

  1. Cream butter and sugars until light and fluffy.
  2. Add eggs, beating well.
  3. Add lemon peel, ginger, cinnamon, flour, and baking powder.
  4. Beat only until all flour is incorporated.
  5. Form into logs.
  6. Wrap logs in wax paper or parchment paper.
  7. Chill over night or up to a week in the refrigerator or 3 months in the freezer. Thaw in refrigerator before slicing.

When you are ready to bake them

  1. Preheat oven to 375*F
  2. Cut cookies from logs as thinly as possible.
  3. Place 1 inch apart on baking sheet.
  4. Bake at 375*F for 12 minutes. Allow cookies to remain on baking sheet for 2 or 3 minutes to finish baking outside of oven.
  5. Move to cooling rack.
  6. Allow baking sheet to cool before refilling with new cookies to bake.
  7. Cool baked cookies completely on wire rack before storage.

Creamed Filling

  1. Blend butter and maple sugar together until smooth.
  2. Mix in icing sugar.
  3. Add food colouring.
  4. Blend until smooth. Makes enough icing for 2 dozen cookies.
  5. Place 1 tsp of icing in the centre of each cookie.
  6. Spread with a spatula, moving icing in a circular motion.
  7. Cap with second cookie.

Notes

  • These are great as single ginger crisp biscuits or paired as a cookie with a creamy centre. Make some of each.
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