Gingerdoodle Cookies Recipe
Gingerdoodle Cookies recipe Baking tips secrets for perfect cookies Delicious chewy texture easy steps Get the tech for ultimate results 152 chars
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the ground ginger, cinnamon, and nutmeg.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- In a small bowl, combine the 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon for the coating.
- Roll rounded tablespoons of dough into balls, then roll each ball in the cinnamon-sugar mixture.
- Place the cookies on the prepared baking sheets, leaving some space between them.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.