Go Back
Print Recipe

Bready or Not Original: Gingerdoodles

These cookies are like a hybrid snickerdoodle-sugar/spice cookie, soft and sweet and delicious.
Course: Dessert, Snack
Keyword: cookies, gingerbread, snickerdoodle
Author: Beth Cato

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.

OM NOM NOM!