Gingerdoodle Cookies

Excellent cookies, 10/10!! As I said in the video, they are soft inside and just a bit crispy at the edges. The flavor is a cross between gingerbread and snickerdoodle (as expected). 

Link to my YouTube video of preparation: https://youtu.be/j38QFgdMVbA

Original recipe credit: https://www.goldmedalflour.com/recipes/chewy-gingerdoodle-cookies/4dbf15d8-3656-435f-85c0-cddb24d0f33b

Recipe below contains my modifications.

Ingredients:

1 3/4 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. kosher salt

1 stick (1/2 c.) unsalted butter, softened

1 c. sugar

1 large egg

3 T. pure maple syrup

1 tsp. vanilla extract

for the coating:

3 T. sugar

1 tsp. cinnamon

1 tsp. ground ginger

Directions:

1. Heat oven to 350°F. Line baking sheets with parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.

3. In the bowl of a stand / electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy.

4. Beat in the egg, maple syrup, and vanilla until well combined.

5. Gradually mix in the reserved flour mixture.

6. Roll dough into 2 tsp. sized balls and place on the prepared baking sheets. Place in the fridge for 10 min.

7. Meanwhile, prepare the coating: stir together all coating ingredients (sugar, cinnamon, ginger) in a small bowl. 

8. After the 10 min in the fridge, roll the balls of dough to coat well in the coating mixture and place back on the baking sheets.

9. Bake for 10 min, or until golden brown and slightly cracked on top. Let cookies rest on baking sheet for 5 min, then transfer to cooling rack to cool completely. Enjoy!