Here is another “Autumn Cookie” that could actually double as a Christmas Cookie. I seem to be experimenting a lot with these sorts lately. Ginger and cinnamon make it at least sort of like a Christmas Cookie, though I do associate maple more with the fall (don’t really know why though). At any rate, really simple and homey. Do beware that they spread a lot because of the maple syrup.
1 cup all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 tablespoon cornstarch
1/2 cup unsalted butter, softened to room temperature
1/2 cup brown sugar
1/3 cup maple syrup
1 teaspoon vanilla extract
2 tablespoons candied ginger, finely diced
3/4 cup chocolate chips
Preheat oven to 350F. Line cookie sheets with parchment paper or silpat.
In a large bowl, whisk together the flour, baking soda, powder, spices, salt and cornstarch. Set aside. In the work bowl of your stand mixer, cream together the butter, egg, brown sugar, maple syrup, and vanilla extract. Add in the dry mixture and mix until just combined. Fold in the ginger and chocolate chips by hand. Let sit for 15-20 minutes on the counter, covered with plastic wrap before dishing onto the cookie sheets.
Scoop by the tablespoon onto the prepared baking sheets and bake for 10-12 minutes, until golden brown on top. Make sure you don’t over bake them! Let cool on the cookie sheet for a few minutes before moving to a wire rack to cool