- 3/4 cup butter, softened
- 1-1/2 cups sugar, divided
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup maple syrup
- 3-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon, divided
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon ground nutmeg
- Preheat oven to 350°. In a large bowl, cream butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and syrup. In another bowl, whisk flour, baking soda, 1/2 teaspoon cinnamon, ginger, salt, cream of tartar and nutmeg; gradually beat into creamed mixture.
In a small bowl, combine remaining sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on ungreased baking sheets. Bake 10-12 minutes or until light brown. Remove to wire racks to cool.
Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. Yield: about 5 dozen.
"I found this recipe to be very good! I DID use 1/2 tsp. salt in the recipe instead of 1/4 tsp. I also rolled the dough in my prepared mixture of cinnamon-sugar, greased baking sheets and baked 9 minutes! Cookies baked just fine! I'd shared some of the cookies with my 2nd floor neighbors-I just set out some in a pie plate and found the cookies gone this morning!delowenstein, TOH Volunteer Field Editor"
"Made these cookies using one cup of sugar not the half cup. Used the half cup for the topping. They turned out good. So it has to be a typo error."
"Dutchcook1949I normally don't care for Snickerdoodles, but am a huge fan of spice cookies, such as molasses, etc. When I saw the variety of spices in this cookie recipe I thought I'd try it and I was pleasantly surprised. The addition of maple syrup intrigued me, but after the cookies were baked I couldn't taste that flavor. bummer. All in all, this may be a good coffee dunker. I will keep in my cookie rotation. Oh, I did add more cinnamon than called for in the sugar-cinnamon mixture. I also had most of the sugar-cinnamon mixture left over. Typo?"
"We LOVE Snickerdoodles, which is great because they are so easy to make. These Ginger Doodles are just as easy and they were a HUGE hit with everyone at Christmas this year. I took a plate of cookies to our Volunteer group and the Ginger Doodles were the first to go. I'll make these again soon. The trick, I think, is to use REAL Maple Syrup - not an imitation. The ginger and nutmeg really make the flavor "pop"."
"Probably won't make again. Definately need more taste. Think sugar is a typo-should be reversed"
"Huge disappointment. I think KatAp may be right about the sugar being a typo. In any event, despite being perfectly light brown, these were hard and flavorless. Pictures are incredibly misleading - there is no way they were made with this recipe. Bummer."
"Ho-hum at best. Quite bland. I'm wondering if the recipe has a typo and the 1 cup of sugar should be in the cookies, and the 1/2 cup of sugar should be for rolling them. The cookies could use more taste, and I had tons of the cinnamon sugar mixture leftover. Also, my cookies came out as thick balls and not flatter like the picture shows."
"Great variation of a classic! Will make again."
"These are delicious. I really like ginger so next time I'll add a bit more ginger. This is a new favorite in my house."