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This year I decided to go all in with ginger with these cinnamon gingerdoodles! A tiny riff on a snickerdoodle!
I also sweetened my cookies with date syrup! My friend, Sylivia, recently came out with Just Date Syrup which is made with California medjool dates! I love supporting my fellow #LadyBosses, so I wanted share her amazing product with you guys! It’s a great substitute for sugar or maple syrup. Also you can use it as a vegan substitute for honey!
I love me a good snickerdoodle. Soft, slightly chewy with a nice sugary outside! I decided to give my regular snickerdoodles a spicier kick with ginger! These cookies ended up being super soft and they just melted in my mouth. I definitely recommend using candied ginger in these cookies! Don’t skip out on this! They really make a huge difference in flavor and scent!
Cinnamon Gingerdoodles
- Total Time: 25 minutes
- Yield: 3 dozen 1x
Ingredients
Cookies
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup date syrup (or maple syrup)
- 2 tsp vanilla extract
- 1 egg
- 2 1/4 cups all purpose flour
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1/4 cup chopped candied ginger
Cinnamon Ginger Sugar Coating
- 3 tbsp sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
Instructions
- Pre-heat oven to 375 F and line a baking sheet with parchment paper.
- Cream butter, granulated sugar and brown sugar for 2-3 minutes, until light and fluffy.
- Add date syrup, vanilla and egg. Whisk until well incorporated.
- In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cardamom, clove, nutmeg, cream of tartar and salt.
- Add flour to the wet ingredients and mix until well incorporated. Fold in the chopped candied ginger. Cover the cookie dough with plastic wrap and refrigerate for 1 hour.
- In a small bowl, mix together the ingredients for the cinnamon ginger sugar coating. Take 1 tablespoon of cookie dough and roll it into a ball. Roll the cookie dough in the cinnamon ginger sugar until well coated. Place each dough ball 2 inches apart on the parchment lined baking sheet.
- Bake for 9-10 minutes. Let the cookies rest on the baking sheet for 5 minutes before transferring them over to a cooling rack. Store in an airtight container for up to 3 days!
Notes
Adapted from A Latte Food
- Prep Time: 15 minutes
- Cook Time: 10 minutes
2 Responses
i am soo with you on eggs. i hated eggs with a passion but now i eat eggs pretty much everyday!
omg i’m a sucker for soft poached eggs on crusty sourdough! It took a long time but i’m now totally converted hahaha