I’ve published many variations on Snickerdoodles (complete with pie and banana versions!), and here is a take called Gingerdoodles.
It should come as no surprise that these feature the warmth of ginger along with other complementary spices. To me, these were like a hybrid of snickerdoodles and sugar/spice cookies. The texture is soft and scrumptious.
This recipe is a must if you love soft cookies with some sweetness and spice.
Bready or Not Original: Gingerdoodles
These cookies are like a hybrid snickerdoodle-sugar/spice cookie, soft and sweet and delicious.
Equipment
- parchment paper
- small scoop or teaspoon
Ingredients
Dough
- 3/4 cup unsalted butter (1 1/2 sticks) softened
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 1 large egg room temperature
- 1/2 cup real maple syrup
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon nutmeg
Topping
- 1/2 cup white sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven at 350 degrees. Line a baking pan with parchment paper.
- Beat together butter and both sugars until light and fluffy. Beat in egg and syrup.
- In another bowl, combine flour, baking soda, cinnamon, ginger, salt, cream of tartar, and nutmeg. Gradually mix the dry ingredients into the wet, forming a cohesive dough.
- In a small bowl, stir together the two topping ingredients.
- Use a small cookie scoop or spoon to shape dough into round balls. Roll them in the topping to coat. Place spaced out on baking pan.
- Bake for 9-10 minutes, until set and crackled. After 5-10 minutes, move them to a cooling rack.
- Store cookies in a sealed container at room temperature.
