Green Gingerbread Cookies

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

Prep Time: 17

Cook Time: 10

Chilling: 1

Total Time: 1 27

Servings: Cookies

Calories: 147kcal

Measure and prepare all of your ingredients before starting to ensure a smooth process.
In a large mixing bowl, combine the flour, cinnamon, ginger, baking soda, cloves, nutmeg, and salt. Whisk the dry ingredients until fully combined and set the bowl aside.
In a separate bowl, whisk together the egg, maple syrup, and vanilla extract until well combined.
Add the food coloring (1 teaspoon for a lighter shade or 2 teaspoons for a deeper color) and mix until the color is fully incorporated and the mixture is smooth.
In the bowl of your kitchen mixer, add the room-temperature unsalted butter 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 the butter mixture from the sides of the bowl using a silicone spatula, then add the egg and maple syrup mixture with food coloring. Mix on medium speed until fully combined.
Gradually 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.
Flatten the dough into a disk and wrap it in food wrap. Place the dough in the refrigerator to chill for at least 1 hour. This helps firm 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 to prevent sticking.
After chilling, remove one disk from the refrigerator. Lightly flour your work surface and rolling pin. Roll the dough out to about ¼-inch thickness, using the adjustable rolling pin for even consistency. If the dough starts to crack or get too soft, chill it again briefly.
Use your Christmas cookie cutters (or any preferred shape) to cut out cookies from the rolled dough. Carefully transfer the cut-out shapes onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
Before baking, place the cut-out cookies in the refrigerator for an additional 10 minutes to help them hold their shape while baking.
Place the baking sheet in the preheated oven and bake the cookies for 8-10 minutes. The edges should be firm but the center slightly soft, as the cookies will continue to firm up while cooling.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Afterward, transfer them to a cooling rack to cool completely.
Repeat the rolling, cutting, and baking steps with the remaining dough.