CHEWY GINGERDOODLE COOKIES

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20 min Prep
30 min Total
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30 Servings

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Perfect cookie for the holiday season (or any season!), these chewy gingerdoodle cookies are filled with sugar and spice and they taste oh so nice!


Ingredient List
  • Small check mark in a circle icon 1-3/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 teaspoon baking powder
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1 teaspoon cinnamon
  • Small check mark in a circle icon1 teaspoon ground ginger
  • Small check mark in a circle icon1/4 teaspoon kosher salt
  • Small check mark in a circle icon1/2 cup (1 stick) unsalted butter, softened
  • Small check mark in a circle icon1 cup granulated sugar
  • Small check mark in a circle icon1 large egg
  • Small check mark in a circle icon3 tablespoons pure maple syrup
  • Small check mark in a circle icon1 teaspoon vanilla
    Coating:
  • Small check mark in a circle icon3 tablespoons granulated sugar
  • Small check mark in a circle icon1 teaspoon cinnamon
  • Small check mark in a circle icon1 teaspoon ground ginger
Preparation
  1. Preheat oven to 350°F. Line baking sheets with parchment paper or spray with non-stick cooking spray.
  2. In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Add the egg, maple syrup and vanilla and beat until well combined. Slowly beat in the flour mixture.
  4. Roll dough into 2-tablespoon sized balls and place on a parchment-lined baking sheet. Place baking sheet in the refrigerator for 10 minutes while you prepare the coating.
  5. In a small bowl, whisk together 3 tablespoons sugar, 1 teaspoon cinnamon and 1 teaspoon ginger. Roll each ball of dough generously in the sugar-spice mixture and place a few inches apart on the prepared baking sheets.
  6. Bake for 10 minutes or until golden brown and slightly cracked on top. They'll puff up as they bake and then quickly settle into their shape when you take them out of the oven. Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
  • Store cookies in an airtight container. Best eaten within 2 days of baking.