Third Place, Kids’ Choice
The 2017 Dallas Morning News Central Market Holiday Cookie Contest
Texas Gingerdoodles
Aaron Cluiss, Richardson
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups flour
1 cup plus 2 tablespoons sugar (divided use)
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon (divided use)
1/2 teaspoon chili powder
Heat oven to 375 F.
In a mixing bowl, beat butter on medium for 30 seconds. Add half the flour, 1 cup sugar, egg, vanilla, baking soda, cream of tartar, ginger, cloves and 1 teaspoon cinnamon. Beat till thoroughly combined.
Beat in remaining flour, then shape into 1-inch balls.
In a small bowl, combine remaining 2 tablespoons sugar, 1/2 teaspoon cinnamon and chili powder. Roll each ball in this mixture, then place 2 inches apart on an ungreased cookie sheet. Bake for 10-11 minutes or until golden brown. Cool on a wire rack.
Makes 3 dozen.
PER SERVING: 64 calories, 3 g fat (2 g sat fat), 12 mg cholesterol, 11 mg sodium, 10 g carbohydrates, no fiber, 6 g sugar, 1 g protein