When I was a kid, both of my grandmothers taught me how to bake, and I’ve been doing it ever since. My brothers like snickerdoodles and I like gingersnaps, so these cookies make all of us happy.
—BECKY TOTH HAVRE, MT
PREP: 25 MIN. • BAKE: 10 MIN./BATCH • MAKES: ABOUT 5 DOZEN
3/4 cup butter, softened
1 1/2 cups sugar, divided
1/2 cup packed brown sugar
1 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
1. 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.
2. 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.