- 1 1/2 C. Brown sugar
- 1 C. Butter at room temperature
- 2 eggs at room tamperature
- 2 3/4 C. APF (all purp flour)
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- scant 1/2 C. coarsely chopped/ processed crystallized ginger
- dash ground cloves
- dash ground nutmeg
- 1/2 tsp. cinnamon
preheat oven to 400 F
cream butter and brown sugar until light in color and very fluffy. Add eggs one at a time, beating after each addition.
Mix in flour, cream of tartar, soda, salt, and spices. Finally stir in the ginger
*I used my food processor, and pulsed the crystallized ginger until is was pretty finely diced. I found that to be the simplest and quickest way...although, ofcourse you could chop it finely by hand :)*
Traditionally, snickerdoodles are now rolled in cinnamon sugar, then baked... I skipped this step. I wanted a more gingery, and less sugary cookie. I simply scooped out the dough onto a parchment lined cookie sheet, and baked them that way. Bake 8 to 10 minutes. I pulled mine out at probably 8 minutes exactly, if not a smidgen sooner :)
Let sit on sheet for 1 or 2 minutes, then carefully transfer to a rack to cool.
These cookies are insanely good. Not too spicey, but definitely more interesting than a basic snickerdoodle. The ginger gives just a hint of the sweet tangy flavor, and the brown sugar mellows everything out. A flat, soft, slightly chewy confectionary delight. AND, start to finish in under a half an hour. Happy baking.