Maple Ginger Cookies

This week, I decided to make another cookie from The Naturally Good Cook.  Another Maple based desert, but this time with a spicy twist.  At first glance of this recipe, I thought it would have a more prominent maple element, but I was mistaken.

First beat together 1 cup of brown sugar

1/3 cup of molasses and 1/3 cup grade B maple syrup

and 1/4 cup of vegetable/canola oil.

Once this is combined, beat in 1 egg.

In a separate bowl, mix up 2 1/2 cups flour with 1 tsp baking soda, 3 tsps cinnamon, 1 1/2 tsp ground cloves, 1 tsp ground ginger, 1 tsp nutmeg, 1/2 tsp salt and 1/2 tsp ground black pepper.

That's a lot of spice for a cookie.

Slowly beat in the flour mixture.

Next, chop up 1 1/2 cups candied ginger.  I got mine from the Asian supermarket near my house.

Mix in the chopped ginger.

Next I used my cookie scoop to make them into uniform balls and I rolled them in sugar.  I didn't have sanding sugar which is what the recipe called for, but I figured that despite that they'd still be good.  I also flattened the cookies slightly before putting them in the oven.

Bake for 13 minutes in a 350 degree oven.

These look like your basic ginger snaps, but with chunks of ginger in them.

How were they?

Not nearly as spicy as anticipated, but tasty nevertheless!

Yet another successful recipe from an awesome book!

Enjoy!