Heat the oven to 375 degrees / 190C
The inspiration of this recipe was from New York Times cookery section , I started off making Snickerdoodles- classic, tender cookies which taste of sweet butter, cinnamon and nothing much else . So delicious .However after baking half the lot , I though ginger and cinnamon pair so beautifully - so added ginger paste in the other batter. WOW ! That tasted mind blowing .Since ground cinnamon plays such an important role, be sure to check that it's still fresh and spicy before making these treats.
The cookies' secret ingredient, cream of tartar, it helps these cookies stay soft and chewy.I read online one could replace cream of tartar and baking soda with one teaspoon baking powder or avoid it totally . I left it out adding no powders and still got nice and chewy cookies. Personally I prefer the batch with a hint of ginger. Do chill your dough , it helps roll better balls
1.5 Cups Flour.
140 Grams Butter.
150 Grams Granulated Sugar- Grind it to castor.
1 Large Egg.
1/2 Teaspoon Vanilla Extract.
2 Tablespoons Freshly Ground Cinnamon.
To Roll Cookie Balls In:
2 Tablespoon Sugar.
1/2 Teaspoon Ginger Paste- Was used in half this cookie dough
In the bowl of an electric mixer, beat together the butter and 3/4 cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg until creamy, and then add the vanilla, again scraping down the sides. Add the flour mixture to the butter mixture and beat on low until just combined.
In a large tray, combine the 2 tablespoons sugar and the cinnamon. Make ball-size balls using 1 heaped teaspoon or just more of dough, then roll each one in the cinnamon-sugar mixture.Transfer the dough to parchment-lined rimmed baking sheets, at least 2" inches apart. Bake the cookies until just set and dry in the centre, 10 to 12 minutes. Do not over bake. Transfer each sheet to a rack to cool for a few minutes, then transfer the cookies to racks to cool completely.
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