GIngerdoodle Cookies
Dec 1, 2022 3:10:13 GMT -5
Post by PurplePuppy on Dec 1, 2022 3:10:13 GMT -5
GINGERDOODLE COOKIES
yield ABOUT 4 DOZEN COOKIES
prep time 15 MINUTES
cook time 10 MINUTES
additional time 1 HOUR
total time 1 HOUR 25 MINUTES
These Gingerdoodle Cookies are an extra spiced twist on classic snickerdoodles. That punch of ginger is irresistible!
INGREDIENTS
FOR THE COATING:
1/4 cup (50g) granulated sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
FOR 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 eggs
1 teaspoon vanilla extract
INSTRUCTIONS
TO MAKE THE COATING:
Combine the ingredients for the coating in a shallow bowl. Set aside while you make the cookies.
TO MAKE THE COOKIES:
Whisk together the flour, baking soda, ginger, cream of tartar, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Cover and chill the dough for 1 hour.
Preheat the oven to 350F. Line baking sheets with parchment paper or silicone liners.
Using a tablespoonful of dough at a time, roll the dough into balls and then roll each one in the sugar coating. Place the cookies on the prepared pans, leaving about 2 inches between each cookie. (If your kitchen is warm or your hands were warm while shaping the dough, place the pans in the refrigerator for about 15 minutes.)
Bake (one pan at a time) 8 to 10 minutes, or until the cookies are lightly browned and set.
Place the pans on a wire rack and allow to cool for 10 minutes. Then transfer the cookies from the pan directly onto a wire rack to cool completely.
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yield ABOUT 4 DOZEN COOKIES
prep time 15 MINUTES
cook time 10 MINUTES
additional time 1 HOUR
total time 1 HOUR 25 MINUTES
These Gingerdoodle Cookies are an extra spiced twist on classic snickerdoodles. That punch of ginger is irresistible!
INGREDIENTS
FOR THE COATING:
1/4 cup (50g) granulated sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
FOR 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 eggs
1 teaspoon vanilla extract
INSTRUCTIONS
TO MAKE THE COATING:
Combine the ingredients for the coating in a shallow bowl. Set aside while you make the cookies.
TO MAKE THE COOKIES:
Whisk together the flour, baking soda, ginger, cream of tartar, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Cover and chill the dough for 1 hour.
Preheat the oven to 350F. Line baking sheets with parchment paper or silicone liners.
Using a tablespoonful of dough at a time, roll the dough into balls and then roll each one in the sugar coating. Place the cookies on the prepared pans, leaving about 2 inches between each cookie. (If your kitchen is warm or your hands were warm while shaping the dough, place the pans in the refrigerator for about 15 minutes.)
Bake (one pan at a time) 8 to 10 minutes, or until the cookies are lightly browned and set.
Place the pans on a wire rack and allow to cool for 10 minutes. Then transfer the cookies from the pan directly onto a wire rack to cool completely.
link
