Total Time
Prep 20 mins
Cook 13 mins

A mildly spicy cookie made without eggs. I am allergic to eggs, so I love cookies that come out great without the eggs. If you wish to make them with eggs, reduce the maple syrup to 1/4 cup and add one egg. These go great with a cup of coffee or milk. While they are baking, the whole house smells like Autumn. They are a lightly crunchy cookie.


  1. Preheat oven to 350.
  2. Mix flour, baking soda, ginger, cloves, cinnamon, and salt. Set aside.
  3. Cream butter and sugars until fluffy.
  4. Add maple syrup, blend.
  5. Slowly add the dry ingredients, mix well.
  6. Drop a tablespoon at a time in the reserved sugar, coat and roll in to a ball.
  7. Place on parchment lined cookiesheet at least an inch apart.
  8. Bake for 12-14 minutes or until lightly golden brown.
  9. Cool on a wire rack.
  10. Store in a sealed bag.