Lindsay Ann Bakes: Cinnamon Gingerdoodle Cookies

Saturday, December 7, 2013

Cinnamon Gingerdoodle Cookies

Pin It

This batch of ginger infused, cinnamon sugar coated cookies are perfect for the holidays! I LOVE anything cinnamon sugary, like my Homemade Churro Bites, but the added ginger really takes these to the next level! The warm spices makes theses perfect for a fall treat or even as a yummy Christmas cookie.


For this recipe, I used my classic cinnamon sugar Snickerdoodle Cookie recipe, and added some ground ginger to really heighten the flavors!

Start by preparing your dough.



Roll into balls and cover in the ginger/cinnamon sugar mixture. Then pop in the fridge for a few hours or over night. This allows the flavors to develop and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker and more evenly with a better consistency. If you do not plan on making all of the cookies at once, you can wrap and freeze dough balls for later use. Cookie dough can be refrigerated for up to 48 hours or frozen to be used in smaller batches.


Bake until centers puff up and edges just begin to set.


Cinnamon Gingerdoodle Cookies

Yield:
 16 cookies


Ingredients

Cookie Dough:
  • 1 1/2 cups all-purpose flour (180g)weighed or spooned and leveled
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cream of tartar 
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 1/2 cup (1 stick/4oz) unsalted butter, melted (and browned for maximum flavor)
  • 1/2 cup (100g) granulated white sugar
  • 1/3 cup (64g) packed brown sugar 
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract

Cinnamon Sugar Coating:
  • 3 tablespoons granulated white sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger

Directions

In a small bowl, whisk together flour, cinnamon, ginger, cream of tartar, baking soda and salt. In a separate bowl, with an electric mixer, beat the butter and sugars together on medium speed for about 3 minutes until pale and fluffy. Scrape down sides and bottom of bowl. Beat in the egg and vanilla until incorporated. Add flour mixture on low speed just until combine. 

In a shallow bowl, combine the sugar, cinnamon and ginger for the coating. Scoop dough into balls (about 2 tablespoons each) and roll in cinnamon sugar until well coated. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight to firm the dough for more flavorful cookies with less spreading.

When ready to bake, preheat the oven to 350° F. Line baking sheet with parchment paper. Remove dough from the refrigerator and place about 2 inches apart on prepared baking sheet. 

Bake for about 9-12 minutes, until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Cool on baking sheet for 10 minutes. Store at room temperature in an air tight container. 


NoteIf you do not plan on making all of the cookies at once, you can wrap and freeze dough balls for later use. Add a minute or two to baking time when baking frozen cookie dough.

Pin It

ShareThis