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A delicious soft and chewy cookie that is a mix between a ginger snap and snickerdoodle!
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!
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!
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- Preheat oven to 350 degrees. In a bowl cream together butter, sugar, and brown sugar until light and fluffy. Beat in egg and syrup.
- In another bowl, whisk together flour, baking soda, cinnamon, ginger, salt, cream of tarter, and nutmeg. Slowly beat into the creamed mixture.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.