Gingerdoodle Cookies
Soft chewy Gingerdoodle Cookies Find the perfect recipe baking tips today
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the cream of tartar, baking soda, ginger, cinnamon, and salt.
- Gradually add the flour to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill for at least 30 minutes (or overnight).
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a small bowl, combine the granulated sugar and cinnamon for the coating.
- Roll the chilled dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture.
- Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
A cozy embrace of a classic snickerdoodle, kicked up a notch with the warm, zesty spice of ginger. These Gingerdoodle Cookies are the perfect balance of sweet, spicy, and utterly irresistible!