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Maple Cream Ginger Snaps

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Tangy ginger cookies filled with sweet maple cream.  Cut them into fun fall shapes for your Halloween party!



  • 1 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 cup dark molasses
  • 2 T. vinegar
  • 5 cups flour
  • 1 1/2 t. baking soda
  • 1/2 t. salt
  • 2 t. ground ginger
  • 1 t. cinnamon
  • 1 t. ground cloves

Maple cream:

  • 2 1/2 cups of powdered sugar
  • 1/4 c. melted butter
  • 1 t. maple flavoring
  • Food coloring


  • Cream together butter and sugar.
  • Beat in egg, molasses and vinegar.
  • Blend in sifted dry ingredients.
  • Chill 2-3 hours (this is important– the dough is very easy to roll after chilling)
  • Roll 1/8 inch to 1/4 inch thick on a floured counter or board (thinner is better!)
  • Cut dough into small, equally-sized cookies (if you want to make cookies with cute cut-outs on one side, I used Halloween Linzer Cookie Cutters)
  • Place on greased cookie sheets.
  • Bake at 375 degrees for about 7-10 minutes.  Check often- take out when cookies have risen and are easily removed from sheet.
  • To make maple cream, combine powdered sugar, melted butter and a little water until a thick frosting consistency is reached.
  • Add maple flavoring (you can add vanilla if you don’t like maple)
  • Divide cream into 2 bowls and color as desired with food coloring. (my maple flavoring added a brown tint to my filling, so I just experimented with coloring to reach the shade I wanted– use gels so that you don’t dilute it!)
  • Frost one cookie’s back and top with another cookie.  The filling will harden up and make these very easy to store and serve.
  • ENJOY!

My thoughts:  These are a really unique flavor.  I love them– ginger and maple– YUM!  The ginger cookies are my grandma’s recipe and they don’t rise much so I thought they’d be perfect for this type of cookie cutter.  Roll them thin though– thicker cookies don’t keep the inside cut-out shape as well.  I’ve never used a Linzer cookie cutter (I’ve no idea how its SUPPOSED to be used-  I will probably read the directions eventually!) but it worked just great with this cookie recipe and these make me smile 🙂


About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing!

13 responses »

  1. I love the cut outs and the colors. Great recipe too.

  2. These are adorable! I love all the cut outs and fun colors–I never would have thought of this. What a fun Halloween baking recipe.

    Thanks for sharing the recipe! 🙂

  3. These are the cutest halloween cookies ever!!

    • Thanks Russell! I love your blog on so many levels! Love the design, love the pictures and when I saw the conversion chart I wanted to jump for joy– GREAT idea! 🙂

  4. These are way too cute! I’m thinking about making them for Christmas with red and green maple frosting. Thanks for sharing such a cute idea!

  5. Pingback: Maple Cream Gingersnaps {12 Weeks of Christmas Cookies} « Meg's Everyday Indulgence

  6. Pingback: Easy Lemon Cut-out Cookies « eASYbAKED

  7. This is a great recipe! Mine are cooling right now on the racks. My only suggestion is that it would have been handy to have an idea of the yield of this recipe – I should have guessed from the 5 cups of flour, but it’s always nice to have a number idea. Can’t wait to eat these!

    • Thanks! The yield for cut outs depends entirely on the size of the cookie cutter you use. As a general rule, I’m lousy about remembering to put yields into recipes tho- so thanks for the reminder! 🙂

  8. Pingback: Maple Cream Gingersnaps {12 Weeks of Christmas Cookies} - Meg's Everyday Indulgence

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