Opis
Soft and chewy gingerbread snickerdoodle cookies with a hint of spice.
Składniki
Skala
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, cream together butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- In a small bowl, mix together the sugar and cinnamon for rolling.
- Roll the dough into balls and then roll each ball in the cinnamon-sugar mixture.
- Place the balls on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Uwagi
- Store cookies in an airtight container.
- These cookies freeze well.
- Adjust spices according to your preference.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 12 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cookie
- Kalorie: 150
- Cukier: 10g
- Sód: 80mg
- Kwasy: 7g
- Nasycony tłuszcz: 4g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 20g
- Włókno: 0g
- Białko: 2g
- Cholesterol: 30mg
Słowa kluczowe: gingerbread, snickerdoodle, cookies, dessert