Gingerdoodles

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What do you get when a ginger snap and a snickerdoodle have a baby?  You get a gingerdoodle my friends.  And one of my new favorite cookies.  Ok so funny story.  My oldest son has red hair.  Also referred to sometimes as a ginger. 🙂  He’s the cutest red head that I know.  Well, he got home from school and immediately devoured three cookies in one sitting.  He said that these are the best cookies ever and asked me what that they were.  I told them that they were Gingerdoodles.  He told me that these cookies were made just for him!

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Since snickerdoodles are one of my favorite cookies, I knew that I loved them before the first bite!  They were so yummy with the added ginger and maple and it turned these regular snickerdoodles into a wonderful cookie for the holidays.   The tasted like the perfect snickerdoodle with a crunch on the outside and they were soft and puffy on the inside.  I am not going to admit to how many of these cookies that I ate, but I will tell you I couldn’t stop eating them.  A delicious twist on a classic cookie that you guys are going to love!

5.0 from 2 reviews
Gingerdoodles
 
Prep time
Cook time
Total time
 
A delicious soft and chewy cookie that is a mix between a ginger snap and snickerdoodle!
Author:
Serves: 24
Ingredients
  • ¾ cup butter, softened
  • ½ sugar
  • ½ cup brown sugar, packed
  • 1 egg
  • ½ cup maple syrup (I used real maple syrup)
  • 3¼ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tarter
  • ¼ teaspoon ground nutmeg
  • Cinnamon Sugar Coating:
  • ½ cup sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. In a bowl cream together butter, sugar, and brown sugar until light and fluffy. Beat in egg and syrup.
  2. In another bowl, whisk together flour, baking soda, cinnamon, ginger, salt, cream of tarter, and nutmeg. Slowly beat into the creamed mixture.
  3. In a small bowl combine cinnamon and sugar for the coating. Scoop out the dough and shape into one inch balls. Roll in the cinnamon sugar coating. Place 3 inches apart on an engrossed baking sheet. Bake 10-12 minutes or until lightly brown. Cool on wire rack.

Recipe adapted from Taste of Home

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Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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Comments

  1. What is an engrossed baking sheet (in instruction No. 3)?

  2. I love this! I’m not a fan of Gingersnaps because I don’t like crunchy cookies, but this looks perfect!

  3. 1/2 sugar… Do you mean 1/2 cup of sugar?
    Thanks

  4. I don’t have real maple syrup, but i do have molasses. Can it be substituted and what is the conversion? I’m going to try it tomorrow sounds wonderful!!! 🙂

  5. Delicious! True to say that they are the baby of a gingersnap and a snicker doodle. I flatted down the dough balls a bit before I baked them, the dough stays true to its original size. Definitely a keeper! 🙂

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