Maple ginger snap cookies

Cookie FridayMaple Ginger snap cookies

Cookie Friday: Maple ginger snap cookies
If you’re a big fan of of regular ginger snap cookies, or a cookie connoisseur,  then you will love these  maple ginger snap cookies.
Delicious real maple syrup mix with a yummy flavor of ginger, cinnamon, and allspice. I like to pair this with some spiked hot maple flavor tea. Absolutely fab !
2 1/4 cups of all purpose flour
2 teaspoons of ground ginger
1/2 teaspoon of ground allspice 
1 teaspoon of ground cinnamon
2 teaspoons of baking soda
1/2 teaspoon of salt 
3/4 cup of white sugar
1/2 cup of brown sugar
1 cup of butter
1 egg
1/4 cup & 2 tablespoons of maple syrup 


1. In medium bowl, whisk together the flour, ginger, allspice, cinnamon, baking soda, and salt.

2. In mixer bowl, combine 1/2 cup of white sugar, the brown sugar and butter. Cream on med. speed for two mins, or until the mixture is light and fluffy. Stop to scape down the sides. With mixer on med., add the egg and syrup.

3.With the mixer on slow speed, add the dry ingredients and mix thoroughly. Refrigerate the dough for at least 30 mins.

4.Preheat oven at 325.

5.Roll the dough into 3/4 inch balls and roll them in the remaining 1/4 cup of white sugar. Bake cookies on a lightly greased or parchment paper lined cookie sheet, 3-4 inches apart. Bake for 15 or until golden brown . Cool the cookies for 5 mins. before placing on cooling rack.

Maple-Bourbon sauce on cinnamon monkey bread

Maple-Bourbon  Sauce on Cinnamon monkey bread


Sunday Night Dessert: Maple-Bourbon Sauce on cinnamon monkey bread

 Maple-Bourbon sauce. A nice rich and dark color.
Pour one or two shots or over cinnamon monkey bread.

I will eat this while I’m watching football today and after football.I simply love this sweet dessert treat for anytime of the day really.  Pour the maple-bourbon sauce over each serving  individually. That way you can add as little or as much you would like. 


  • 3 cans cinnamon rolls
  • 1 cup sugar
  • 1 tablespoon butter
  • ½ cup butter
  • ½ cup brown sugar

Maple-Bourbon Sauce

1/2 cup high quality bourbon
1/2 cup high-grade (grade C) maple syrup
Pour bourbon in pan and cook on high heat to burn off the liquor a bit. When the liquor produces a flame, cover with a large lid to stop the fire. Add the maple syrup and let cook until thicker consistency. Make sure to not cook the sauce too long or it will burn. Serve warm. Once monkey bread is out of pan
Spoon over monkey bread individually.

Preheat oven to 400°.Grease bunt pan with non-stick spray.Combine sugar and cinnamon in large Ziploc bag. Open can of cinnamon buns, cut each roll in two. Roll each piece into a ball and put Ziploc bag. Shake bag to coat each ball thoroughly. Press each coated dough ball into bunt pan. 
In microwave safe bowl, microwave butter and brown sugar for one minute. Stir to dissolve sugar. Pour over dough balls. Bake for 20-25 minutes – the outside will be lightly brown. Let monkey bread stand in bunt pan for 5 minutes before inverting onto plate.