Cinnamon Gingerdoodles

Growing up, I hated ginger, with a passion. My mom would make chai with tons of ginger in it when it was winter time and I’d refuse to drink it. The burn just was too much for my tiny pre-pubescent taste buds. Oh how things have changed as I’ve grown older. I feel like there are so many flavors and ingredients that I’ve grown to love. Some things I’m now obsessed with but used to hate are: cilantro, turmeric, and eggs (yes, I hated eggs, the texture always just threw me off).

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

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• Total Time: 25 minutes
• Yield: 3 dozen 1x

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Ingredients

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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

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Instructions

1. Pre-heat oven to 375 F and line a baking sheet with parchment paper.
2. Cream butter, granulated sugar and brown sugar for 2-3 minutes, until light and fluffy.
3. Add date syrup, vanilla and egg. Whisk until well incorporated.
4. In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cardamom, clove, nutmeg, cream of tartar and salt.
5. 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.
6. 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.
7. 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

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