Sage, a member of our Delivering Happiness Challenge has a creative eye for baking. She loves to bake and spread happiness, so she sent us this recipe as a way to share happiness with others. Here's a little more Sage:

"I am a 50 plus mother of one who had lots of fun baking with and for my daughter as she was growing up. I only began getting a little inventive in the kitchen when she went Vegan but still wanted her old favorites. 

I have had great enjoyment participating in the three Happiness Challenges put on by the Anne of Green Gables Chocolate staff. I won a gift card at the last live event and chose a box of Ginger Chocolate for myself. I thought they were the best I ever had and got the idea that they might pair well with the cinnamon in Snickerdoodle cookies. I really liked what came out of my testing and wanted to share it with you. 

I grew up with the Anne of Green Gables books and fell in love with Anne's adventurous spirit and could picture her seeing the original recipe in a cookbook from her Era and loving the name. Then I picture her experimenting in the kitchen, when she had her own,  and her putting her 'ginger haired' twist on these funny named cookies."

I hope that sharing this recipe spreads some Happiness- my constant goal since becoming a 'Happiness Hero'."

Anne's Amazing Ginger Infused Snickerdoodles

Yield: Makes 36

Preheat Oven: 350 degrees

1. Mix together Dry Ingredients:

• 2 3/4  cups all purpose flour
• 2 teaspoons cream of tarter
• 1 teaspoon baking soda
• 1/2  teaspoon salt

2. Mix together wet ingredients very well in a stand mixer:

• 1 cup just softened unsalted butter
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract

3. Add dry ingredients to the wet mixture.

4. Mix in 3/4 of a package Anne's chocolate covered Ginger that has been cut into chip size pieces.

5. Mix a small bowl of sugar mixture:

• 1/2 cup sugar
• 2 tablespoons ground cinnamon
• 1 teaspoon ground ginger

6. Roll the dough into small balls and roll in the sugar mixture- twice for good luck! 😉

7. Place 2 inches apart on ungreased cookie sheets and bake 8-10 minutes. Let cool a few minutes before transferring cookies to wire racks.

*Note: if you like a flatter chewier cookie press the Dough balls with the bottom of a glass before baking.