Maple Cookies

I decided to make molasses cookies one night after putting the kids to bed, but I was out of molasses. So I decided to substitute maple syrup. These cookies turned out to be just what I was looking for: crisp on the edges and chewy in the center.

Makes about 5 dozen.

1 cup unsalted butter, at room temperature
1 cup sugar, plus additional for rolling
1 large egg
¾ cup maple syrup
1 teaspoon vanilla extract
2½ cups all-purpose flour
¾ teaspoon kosher salt
¾ teaspoon baking soda
1 teaspoon ginger
1½ teaspoon ground cardamom

1. Place the butter and sugar in a bowl or a mixer and mix, by hand or machine, until light and fluffy. Add the egg, maple syrup, and vanilla and continue mixing until smooth. Gradually add the dry ingredients.

2. To form the cookies, make one large log, and roll in sugar. Cover with waxed paper and place in the freezer for at least 1 hour and up to 2 weeks.

3. Preheat the oven to 350 degrees. Lightly butter a baking sheet.

4. With the tip of a sharp knife, slice off thin rounds and place on the prepared baking sheet.

5. Place in the oven and bake until the cookies just begin to brown, about 12 to 14 minutes. If you like your cookies slightly soft, decrease the time and remove from the sheet as soon as they come out of the oven. If you prefer crisp cookies, let the cookies cool on the baking sheet. Cool baking sheets between batches.

6. Cool cookies before storing in an airtight container.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)