In honor of National Gingersnap Day (1 July), why not bake up some Maple Gingersnaps! This recipe makes about five dozen.
3/4 cup sugar
3/4 cup butter
1/2 cup maple syrup
2-1/4 cups all-purpose flour
1-1/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup sugar
1-1/2 teaspoon ground cinnamon
Grease cookie sheets. In large bowl, combine 3/4 cup sugar, butter, maple syrup and egg; blend well. Stir in flour, baking soda, ginger, 1/2 teaspoon cinnamon, cloves and salt; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
Heat oven to 350ºF. In small bowl, combine 1/4 cup sugar and 1-1/2 teaspoons cinnamon; blend well. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on greased cookie sheets.
Bake at 350ºF for 7 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.
This recipe is adapted from one posted here.