Cookies to gobble up!

Happy post-Thanksgiving week!  I tried this new recipe for our holiday this year and not only will your house smell amazing but the treats taste delicious too!  Perfect for your  upcoming Christmas cookie exchanges!  And, egg free.

Source adapted from: Holiday Baking by Sara Perry

Maple Ginger Cut-out Cookies

1 1/4 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground ginger
1 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 C. butter, at room temperature
1/2 C. packed light brown sugar
1/2 C. maple syrup (the real stuff!)
2 tbsp. orange juice
1 tsp. grated lemon zest

How To:

1.  Whisk together flour, baking soda, salt, ginger, allspice and cinnamon.

2.  In Kitchenaid mixer, beat butter on medium speed until creamy (recipe notes approx. 30 seconds).

3.  Beat in brown sugar until no lumps remain.

4.  Beat in maple syrup, orange juice and lemon zest, scraping bowl to fully incorporate all ingredients as necessary.

5.  Add half of the flour mixture and beat on low speed until blended, then add remaining flour mixture and scrape sides/beat until blended.

6.  Shape dough into flat disc shape (approx. 6" diameter) and wrap in plastic wrap.

7.  Refrigerate for 2 hours or until firm.

8.  Line baking sheet with parchment and preheat oven to 350 degrees.

9.  Roll dough on a greased silpat or silicone mat to 1/4 inch thick. Tip: Spray the rolling pin for easier rolling!  Also, re-refrigerate dough scraps before re-rolling!

10.  Create cut-outs using a 3" turkey shaped cookie cutter (or cutter of choice).

11.  Bake 8-10 minutes until lightly browned on the bottom. Be careful not to overbake!

12.  Allow cookies to set up on pan before transferring to wire rack to cool completely.

13.  Gobble them up, or frost using your favorite cookie frosting!  Note: I had grand plans to frost these turkeys but I ended up skipping it and leaving them.  They are SO delicious!! 

Here's my trusty kitchen companion