Ginger Snickerdoodle

Name: Ginger Snickerdoodle
Prep time: 3 h 18 min
Total time: 3 h 18 min
Yield: 12
Ingredients: 300 g butter, softened; 400 g granulated sugar; 2 large eggs (100 g), room temperature; 12 g vanilla extract; 400 g pastry flour; 4.5 g baking powder; 3.5 g kosher salt; 7 g Buffalo Ginger; 185 g granulated sugar; 3.5 g Royal Cinnamon

Image of Ginger Snickerdoodle — Photo by Colson Patisserie

Servings

Prep Time

3 hours 30 minutes

Cook Time

15-20 minutes

"Royal cinnamon shines in this cookie that has both a chewy center and crispy edges, elevated by a bright hint of heat from Buffalo Ginger."

Author:

Natalie Abrams, Colson Patisserie

Ingredients

300 g butter, softened
400 g granulated sugar
2 large eggs (100 g), room temperature
12 g vanilla extract
400 g pastry flour
4.5 g baking powder
3.5 g kosher salt
7 g Buffalo Ginger

Sugar Topping:

185 g granulated sugar
3.5 g Royal Cinnamon

Directions

Cream butter and sugar together on low speed until smooth and evenly mixed.
Add eggs one at a time, letting mix thoroughly in between. Mix on medium low speed, for about 5 minutes. Add vanilla next.
Sift dry ingredients together while eggs and sugar mix. Scrape the mixing bowl and then add dry ingredients. Mix on low speed for another 1-2 minutes until all ingredients are well combined.
Scoop dough into 12 pieces, about 95 grams each. Pat each to flatten the top slightly. Put the cookies into the fridge to chill for about 30-40 minutes.
While the dough chills, whisk together Royal Cinnamon and sugar for the topping. Once dough is set, roll the top of the cookie in the cinnamon sugar mixture.
Place cookies into the freezer to chill for at least 2-4 hours, or overnight.
When ready to bake, preheat the oven to 375 F. Pull cookies about 10 minutes before baking from the freezer and arrange with plenty of space on the tray; they will spread to about 4”!
Lower temperature to 350 F, and bake for about 15-20 minutes until just set in the middle.