Chocolate Ginger Sugar Cookie Dough
Servings: 24 Cookies
Ingredients
- 3 cups All-Purpose Flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ cup Unsalted Butter at room temperature
- ½ cup sugar
- 1 Large Egg
- ½ cup Maple syrup
- 1 teaspoon Vanilla Extract
Instructions
- Before starting, measure and prepare all of your ingredients. This will ensure the process runs smoothly and efficiently.
- In a large mixing bowl, combine the flour, cocoa powder, ground cinnamon, ground ginger, baking soda, and salt. Whisk these dry ingredients until they are fully combined, then set the bowl aside.
- In a separate bowl, whisk together the egg, maple syrup, and vanilla extract until smooth and fully combined.
- In the bowl of your kitchen mixer, add the room-temperature unsalted butter and granulated sugar. Using the paddle attachment, cream the butter and sugar together on medium speed for about 2-3 minutes, until the mixture becomes light and fluffy.
- Scrape the butter from the sides of the bowl using a silicone spatula, then add the egg mixture.
- Mix on medium speed until fully combined.
- Add the dry ingredients to the wet ingredients, 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 be sticky.
- Once the dough is formed, divide it into two equal portions.
- Flatten each portion into a disk and wrap them in plastic wrap.
- Place the dough in the refrigerator to chill for at least 1 hour. This helps the dough firm up, making it easier to roll and cut.
