Gingerbread Snickerdoodles Recipe

In a medium bowl, whisk together the melted butter and the dark brown sugar just until they're combined.
1/2 cup (113g) salted butter melted, 3/4 cup (150g) dark brown sugar packed
Add in the egg and vanilla and whisk aggressively for 1-2 minutes, until its smooth and lightened in color.
1 large egg room temperature, 1 tsp vanilla extract
Fold in the flour, salt, baking powder, cinnamon and ginger just until the last streak of flour is combined.
1 1/2 cup (180g) all-purpose flour spooned and leveled, 1/4 tsp fine sea salt, 2 tsp baking powder, 1 tsp cinnamon, 1 tsp ginger
Scoop dough into 10 cookies on a cookie sheet and freeze for 5-10 minutes.
Preheat the oven to 350F/177C convection (325F/163C conventional).
Remove the cookies from the freezer and roll each one into a ball and then roll them in cinnamon sugar.
cinnamon sugar for coating
Bake for 10-12 minutes, until the edges are set and center is puffed.
Let them rest on the cookie pan for 5-10 minutes before serving.