Bready or Not Original: Gingerdoodles

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.

PrintBready or Not Original: GingerdoodlesThese cookies are like a hybrid snickerdoodle-sugar/spice cookie, soft and sweet and delicious.Course Dessert, SnackKeyword cookies, gingerbread, snickerdoodleAuthor Beth CatoEquipmentparchment papersmall scoop or teaspoonIngredientsDough3/4 cup unsalted butter (1 1/2 sticks) softened1/2 cup white sugar1/2 cup brown sugar packed1 large egg room temperature1/2 cup real maple syrup3 1/4 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon salt1/4 teaspoon cream of tartar1/4 teaspoon nutmegTopping1/2 cup white sugar1/4 teaspoon ground cinnamonInstructionsPreheat 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!