My favorite cookies are Ginger Crisps manufactured by Peak Freans™. The company was bought out by Kraft in Canada and is now owned by their successors. I don’t know if these cookies are still being made. But I’ve been trying to make a taste alike ginger cookie for many years. These were thin and crispy, like a ginger snap, but without the strong, over powering molasses after taste.
This cookie is very close to that childhood treat. While it’s not thin and lacks the pretty ruffled edge and uniformity of a mass produced biscuit, it is healthier and full of warm ginger taste, with just a hint of maple flavour. And it has no strong, overpowering molasses after taste. It is also a refrigerator cookie and is a good shipper, for gift giving.
What’s a refrigerator cookie?
Refrigerator cookies are make ahead cookies, sometimes called biscuits in Canada. You mix the batter, form it into a log, wrap it tightly, and put it in the fridge. It will keep for up to a week in the fridge or up to 3 months in the freezer.
When you are ready to bake them, you simply preheat your oven, slice your cookies as thinly as possible, and bake on a greased baking sheet. You can slice off just enough for a few nibbles or bake the entire batch at once. If you plan to ship these, you’ll want to bake the whole batch. It makes 5 dozen single biscuits or 2 1/2 dozen cream sandwhiches.
Ginger Maple Cream Cookies
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.
- Cook Time: 15
- Total Time: 15
- Yield: 24
- 1 cup of butter, creamed
- 1 1/2 cups of organic brown sugar
- 3 eggs
- 2 tbsp. organic lemon peel
- ½ cup of maple sugar
- 1 tbsp. ginger
- 1 tsp. cinnamon
- 2 1/2 cups of Bob’s Redmill Organic All-purpose flour
- 1 tsp baking powder
- 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
- Cream butter and sugars until light and fluffy.
- Add eggs, beating well.
- Add lemon peel, ginger, cinnamon, flour, and baking powder.
- Beat only until all flour is incorporated.
- Form into logs.
- Wrap logs in wax paper or parchment paper.
- 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
- Preheat oven to 375*F
- Cut cookies from logs as thinly as possible.
- Place 1 inch apart on baking sheet.
- 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.
- Move to cooling rack.
- Allow baking sheet to cool before refilling with new cookies to bake.
- Cool baked cookies completely on wire rack before storage.
- Blend butter and maple sugar together until smooth.
- Mix in icing sugar.
- Add food colouring.
- Blend until smooth. Makes enough icing for 2 dozen cookies.
- Place 1 tsp of icing in the centre of each cookie.
- Spread with a spatula, moving icing in a circular motion.
- Cap with second cookie.
- These are great as single ginger crisp biscuits or paired as a cookie with a creamy centre. Make some of each.
- Calories: 5407
- Sugar: 502
- Sodium: 363
- Fat: 248
- Saturated Fat: 151
- Unsaturated Fat: 78
- Trans Fat: 9
- Carbohydrates: 761
- Protein: 55
- Cholesterol: 1168
You can fill these cookies with maple cream filling or do some with lemon cream filling, too, like I did.
Let me know how you like them. I think they are my new favorite.