From “Gingerbread,” by Jennifer Lindner McGlinn (Chronicle Books). Makes about 100 2 1/2-by-3-inch cookies.
Ingredients
3 1/4 cups flour
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
1 cup (2 sticks) unsalted butter at room temperature
1 1/3 cups granulated sugar
2 tablespoons golden syrup such as Lyle’s; corn syrup may be substituted
1 teaspoon maple extract
1 large egg
Coarse or decorating sugar for sprinkling
Directions
Whisk together the flour, the baking soda, salt, cinnamon and ginger in a large bowl.
Put the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until smooth. Add the granulated sugar and continue beating until light and fluffy. Pour in the golden syrup and beat until smooth. Add the maple extract and drop in the egg, mixing until incorporated and stopping once or twice to scrape the sides of the bowl. Reduce mixing speed to low and gradually add the flour mixture, mixing just until the dough comes together. Turn the dough out onto a large sheet of plastic wrap, shape into a disc, and wrap tightly. Set in the refrigerator to chill at least 2 hours or overnight.
Position a rack in the middle of the oven and preheat the oven to 350. Line baking sheets with parchment paper.
Using about 1/4 to 1/3 of the dough at a time and refrigerating the remainder, roll the dough on a lightly floured work surface to about 1/16-inch thick (very thin). Cut the dough into leaves, using a 2 1/2-by-3-inch leaf-shaped cutter (or other desired cutter). Arrange the cookies about 1 inch apart on the prepared baking sheets and sprinkle with coarse sugar.
Bake for 8 to 10 minutes, or until the cookies are golden brown, crisp and fragrant.
Cool the cookies on the baking sheets set on wire racks for about 2 minutes before removing them to the racks to cool completely. Store the cookies in an airtight container or in a zip-top bag for up to 4 days.
