GINGER-DOODLES

Ginger-doodles image

My brothers like snickerdoodles, and I like gingersnaps. My grandmothers taught me how to bake, so I knew how to combine the two. Now everyone's happy. -Becky Toth, Havre, Montana

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 12

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 80 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 51mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.