Gingery Maple Thins

• 1 12 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 8 tablespoons unsalted butter, softened
• 12 cup packed light brown sugar
• 1 large egg
• 14 cup maple syrup (not pancake syrup)
• 1 teaspoon maple extract
• 3 tablespoons minced crystallized ginger
• 14 cup granulated sugar

1. MAKE DOUGH Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
2. Line 2 baking sheets with parchment paper.
3. Combine flour, baking soda, and ground ginger in bowl.
4. With electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 2 minutes.
5. Add egg, maple syrup, and maple extract and mix until incorporated.
6. Reduce speed to low, add flour mixture and crystallized ginger, and mix until just combined.
7. COAT WITH SUGAR Place granulated sugar in bowl.
8. Moisten hands with water and roll dough into 1 1/2-inch balls, then roll in sugar.
9. Place sugared balls 2 inches apart on prepared baking sheets.
10. Using flat-bottomed glass, press each ball to 1/2 inch thickness.
11. Bake until golden, 12 to 14 minutes.
12. Cool 5 minutes on sheets, then transfer to wire rack to cool completely.
13. (Cookies can be stored in airtight container for 1 week.
14. ).

flour, baking soda, ground ginger, unsalted butter, brown sugar, egg, maple syrup, maple, ginger, sugar

Taken from www.food.com/recipe/gingery-maple-thins-400264 (may not work)