Gingerdoodles Cookie Recipe~ Delicious Cookies that are the Perfect Marriage Between a Snickerdoodle and a Gingersnap!
- 3/4 c. butter softened
- 1 1/2 c. sugar divided
- 1/2 c. packed brown sugar
- 1 egg
- 1/2 c. maple syrup
- 3 1/4 c. all-purpose flour
- 1 tsp baking soda
- 3/4 tsp ground cinnamon divided
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1/4 tsp ground nutmeg
Preheat oven to 350 degrees.
In a large mixing bowl cream together butter, 1/2 c. sugar and brown sugar until it is light and fluffy. Beat in egg and syrup.
In another bowl whisk the flour, baking soda, 1/2 tsp cinnamon, ginger, salt, cream of tartar and nutmeg. Slowly beat this mixture into the wet mixture.
Combine the remaining sugar and cinnamon in a small bowl. Shape dough into 1 in balls, roll in cinnamon sugar and place 3 in. apart on ungreased baking sheets.
Bake 10-12 minutes or until edges are just starting to brown. Cool on wire racks.
Calories: 174kcal | Carbohydrates: 31g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 89mg | Potassium: 40mg | Sugar: 15g | Vitamin A: 130IU | Calcium: 12mg | Iron: 1mg