Gingerdoodles
A delicious soft and chewy cookie that is a mix between a ginger snap and snickerdoodle!
Servings: 24 cookies
Ingredients
- ¾ cup butter softened
- ½ granulated sugar
- ½ cup packed brown sugar
- 1 egg
- ½ cup real maple syrup
- 3 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- ¼ teaspoon ground nutmeg
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl cream together ¾ cup butter, ½ granulated sugar, and½ cup packed brown sugar until light and fluffy. Beat in 1 egg and ½ cup real maple syrup.
- In a separate bowl, whisk together 3 ¼ cups flour, 1 teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon salt, ¼ teaspoon cream of tartar, and ¼ teaspoon ground nutmeg. Slowly beat the flour mixture into the butter mixture.
- In a small bowl combine ½ cup granulated sugar and 1 teaspoon cinnamon for the coating.
- Scoop the dough into 1 ½ inch balls then roll in the cinnamon sugar coating. Place 3 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes or until lightly brown. Transfer the cookies to a cooling rack to cool before enjoying!
Nutrition
Calories: 168kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 126mg | Potassium: 44mg | Fiber: 1g | Sugar: 13g | Vitamin A: 187IU | Calcium: 17mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
