Chewy Gingerdoodle Cookies
Chewy Gingerdoodle Cookies Enjoy soft spiced cookies perfect for the holidays Get the easy recipe and try it 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, room temperature
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup cinnamon sugar (for coating)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, ginger and cinnamon.
- In a large bowl, cream together softened butter and sugar until light and fluffy, about 3-5 minutes.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Chill the dough for at least 30 minutes (or overnight).
- Roll the dough into 1-inch balls and then roll in cinnamon sugar mixture.
- Place the dough balls onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Gingerdoodle Cookies offer the best of both worlds: the familiar, chewy texture of a snickerdoodle, amplified with the warm, vibrant kick of ginger. A hug in every bite!
Find it online: https://thecozycuppa.com/chewy-gingerdoodle-cookies-recipe/