Amber Gingerbread Cookies

https://arinaphotography.com/amber-gingerbread-cookies/

Prep Time: 15

Cook Time: 10

Chilling: 1

Total Time: 1 25

Servings: Cookies

Calories: 147kcal

Start by measuring and preparing all your ingredients. This makes the baking process smooth and efficient from start to finish.
In a glass mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, baking soda, ground cloves, ground nutmeg, and salt. Whisk until everything is well combined, then set the bowl aside.
In a separate bowl, whisk together the egg, maple syrup, and vanilla extract until smooth and fully blended. Set this mixture aside.
In the bowl of your kitchen mixer, add the unsalted butter (softened to room temperature) and packed brown sugar. Using the paddle attachment, cream them together on medium speed for about 2-3 minutes, until the mixture becomes light and fluffy.
Scrape down the sides of the bowl with a silicone spatula, then pour in the egg and maple syrup mixture. Mix on medium speed until fully combined and smooth.
Slowly add the dry ingredients to the wet mixture, about ⅓ at a time, mixing on low speed after each addition. Continue mixing until a smooth, slightly firm dough forms. The dough should hold together but not feel sticky.
Divide the dough into two equal portions. Place each portion onto a piece of plastic wrap, loosely wrap it, then press it into flat disks. Wrap tightly and refrigerate for at least 1 hour. Chilling firms the dough, making it easier to roll and cut.

While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
Remove one disk of dough from the refrigerator. Lightly flour your work surface and adjustable rolling pin, then roll the dough out to about ¼-inch thickness. If the dough starts to crack or becomes too soft, return it to the refrigerator to chill briefly. Use Christmas cookie cutters or other desired shapes to cut out cookies. Carefully transfer the cutouts to the prepared baking sheet, leaving about an inch of space between each cookie.
For cookies that hold their shape beautifully, place the baking sheet with the cut-out cookies in the refrigerator for an additional 10 minutes before baking.
Place the baking sheet in the preheated oven and bake for 8-10 minutes. The edges should be set, but the centers should still feel slightly soft. The cookies will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
Repeat the rolling, cutting, chilling, and baking steps with the second disk of dough until all cookies are baked.