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Ginger-doodles

My brothers like snickerdoodles, and I like gingersnaps. My grandmothers taught me how to bake, so I knew how to combine the two. Now everyone’s happy. —Becky Toth, Havre, Montana
  • Total Time
    Prep: 25 min. Bake: 10 min./batch
  • Makes
    about 5 dozen

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/2 cup maple syrup
  • 3-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon, divided
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon ground nutmeg

Directions

  • Preheat oven to 350°. In a large bowl, cream butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and syrup. In another bowl, whisk flour, baking soda, 1/2 teaspoon cinnamon, ginger, salt, cream of tartar and nutmeg; gradually beat into creamed mixture.
  • In a small bowl, combine remaining sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on ungreased baking sheets. Bake 10-12 minutes or until light brown. Remove to wire racks to cool.
    Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.
Nutrition Facts
1 cookie: 80 calories, 2g fat (2g saturated fat), 9mg cholesterol, 51mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein.
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