• 2 sticks unsalted butter
• 1-1/4 cups dark brown sugar
• 1 egg
• 3/4 cup molasses
• 1/4 cup maple syrup
• 2-1/4 cups flour
• 3 tablespoons Powder Ginger 
• 1 teaspoon Cassia Vietnamese Cinnamon 
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Cream the butter and sugar together in a large mixing bowl until light. Then beat in the egg, followed by the molasses and maple syrup.

In a separate bowl, sift together the dry ingredients.

Add the dry ingredients to the butter/sugar mixture and incorporate well using a sturdy wooden spoon. This batter takes a little muscle. Cover the bowl and set aside to rest for half an hour.

Preheat the oven to 325 degrees and line baking sheets with parchment paper.

Using a teaspoon for portioning, roll a small balls of dough lightly between your palms, and place onto the sheet pan. Fill the sheet, leaving about an inch or so between the balls of dough. Rinse your fingers with warm water and pat each ball flat.

Bake 10-13 minutes until browned. Remove and slide parchment onto a rack to cool.

Notes:

The finished dough can be refrigerated or frozen for later use. I like to keep some around from November until January!