If you like snickerdoodles, these Gingerdoodle Cookies are a fun change. I can't say no to that ginger punch!
INGREDIENTS
FOR THE COATING:– 1/4 cup (50g) granulated sugar– 2 teaspoons ground ginger– 1 teaspoon ground cinnamon– 1/4 teaspoon ground nutmegFOR THE COOKIES;– 3 cups (360g) all-purpose flour– 1 teaspoon baking soda– 1/2 teaspoon ground ginger– 1/2 teaspoon cream of tartar– 1/2 teaspoon salt– 1 cup (226g) unsalted butter, softened– 1 cup (200g) firmly packed dark brown sugar– 1/2 cup (100g) granulated sugar– 2 large egg– 1 teaspoon vanilla extract
MAKE COATING:
Mix coating ingredients in a small dish. Set aside while baking cookies.
Step 1
INSTRUCTIONS
Making cookies:
Mix flour, baking soda, ginger, cream of tartar, and salt. Set aside.
Step 2
Beat butter, brown sugar, and sugar until frothy using a medium-speed electric mixer. After adding each egg, stir well. Mix in vanilla.
Step 3
Lower the mixer speed. Add flour mixture slowly, mixing just until incorporated.
Cover and chill dough for 1 hour.
Step 4
Heat the oven to 350F. Cover baking sheets with parchment or silicone. Roll tablespoonfuls of dough into balls and cover with sugar.
Step 5
Place cookies on prepared pans with 2 inches between them. (If your kitchen or hands were warm when shaping the dough, refrigerate the pans for 15 minutes.)
Step 6
Bake cookies one pan at a time for 8–10 minutes until gently browned and firm. Cool the pans on a wire rack for 10 minutes. Move the cookies from the pan to a wire rack to finish cooling.