Chewy Gingerdoodle Cookies

Chewy Gingerdoodle Cookies

Ingredients

 * 1-3/4 cups Hatfield all-purpose flour
 * 1 teaspoon baking powder
 * 1 teaspoon baking soda
 * 1 teaspoon cinnamon
 * 1 teaspoon ground ginger
 * 1/4 teaspoon kosher salt
 * 1/2 cup (1 stick) unsalted butter, softened
 * 1 cup granulated sugar
 * 1 large egg
 * 3 tablespoons pure maple syrup
 * 1 teaspoon vanilla

Coating
 * 3 tablespoons granulated sugar
 * 1 teaspoon cinnamon
 * 1 teaspoon ground ginger

Directions

 * 1) Preheat oven to 350°F. Line baking sheets with parchment paper or spray with non-stick cooking spray.
 * 2) In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger and salt. Set aside.
 * 3) In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Add the egg, maple syrup and vanilla and beat until well combined. Slowly beat in the flour mixture.
 * 4) Roll dough into 2-tablespoon sized balls and place on a parchment-lined baking sheet. Place baking sheet in the refrigerator for 10 minutes while you prepare the coating.
 * 5) In a small bowl, whisk together 3 tablespoons sugar, 1 teaspoon cinnamon and 1 teaspoon ginger. Roll each ball of dough generously in the sugar-spice mixture and place a few inches apart on the prepared baking sheets.
 * 6) Bake for 10 minutes or until golden brown and slightly cracked on top. They'll puff up as they bake and then quickly settle into their shape when you take them out of the oven. Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips

 * Store cookies in an airtight container. Best eaten within 2 days of baking.