What better way to get into the holiday spirit than by filling your kitchen with the smell of freshly baked gingerbread cookies? Chef Ian Bilodeau of Distinction, the Museum’s in-house caterer, brings you this holiday classic — with a special tip to give your cookies a festive twist!
Recipe and instructions
Maple Gingerbread Cookies
- 1 cup maple syrup
- 2 tbsp. molasses
- 2 tbsp. unsalted butter
- 1 tsp. ground cloves
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. salt
- 1/4 tsp. ground cardamom
- 2 1/3 cups all-purpose flour
- 1 egg yolk
- 1 tsp. baking powder
- Boiling water
- In a saucepan, heat the maple syrup, molasses and butter over low heat, then add the spices and salt. Stir, remove from heat, and set aside to cool.
- Over a bowl, sift 375 ml (1 1/2 cups) of all-purpose flour.
- Create a well in the centre of the flour, and pour in the reserved mixture, along with the egg yolk, and the baking powder (previously dissolved in a little boiling water).
- Mix well, then knead, gradually adding the remaining flour to form a stiff dough that does not stick to the sides of the bowl.
- Preheat oven to 180°C (350°F).
- On a floured surface, roll out the dough to a thickness of 0.5 cm (1/5 in.), and cut out shapes with your favourite cookie cutters.
- Place the cookies on a greased and floured baking sheet, or a baking sheet lined with parchment paper.
- Bake on top rack of oven for about 10 minutes, or until lightly browned.
- 1 egg white
- 1 1/2 cups of powdered sugar
- In a bowl, beat the egg whites and powdered sugar for two minutes with an electric mixer until it is smooth and glossy.
- Use an icing bag with piping tip to decorate the cookies.
Special tip from Chef Ian Bilodeau: “I use maple butter to set the eyes, and maple products for decorations, such as maple candy or maple taffy.”