Salted Maple Snaps

My Grandma Ellie always made ginger snaps growing up at Christmas, I loved them - my favorite cookie. Spiced, mild sweetness, chewy center with crisp edges. 🍪

I’m home this week and wanted to do some holiday baking, so I went to make some ginger snaps only to find I didn’t have ground ginger. Digging through my cabinets I did find some maple sugar and thought wouldn’t it be delicious to make a maple cookie rolled in maple sugar… and that’s where this was born. I’ve added maldon sea salt flakes to the top because without it the cookies are too sweet and too flat - I highly recommend salting your cookies - makes them next level!

Salted Maple Snaps

Ingredients:
2 sticks salted butter, softened
1 cup dark brown sugar
1/4 cup molasses
1/2 cup maple syrup
1/4 t salt
1 large egg
1/2 t ground cloves
1 t ground cinnamon
2 t baking soda
2 cups all purpose flour
Maple sugar for rolling
Maldon salt for top

Method:
- Cream butter and sugar together until fluffy add molasses and maple syrup and whip.
- Add egg and combine. Add spices, salt, flour and baking soda - gently mix to combine.
- Chill 4 hours or overnight - this is a soft dough and needs to rest so they don’t spread too thin, use a 2oz scoop and roll in maple sugar, space well because they spread I did 6 to a tray. Bake on parchment lined cookie sheet and sprinkle with maldon
Bake at 350 for 8-12 minutes rotate in between - bake less for soft cookie and little longer for crispy cookie.