Gingerdoodle Cookies
Kick off cookie season with these soft and chewy Gingerdoodle Cookies. Perfectly spiced and rolled in sugar, these part-gingerbread, part-snickerdoodle cookies are totally delicious.
Ingredients
Gingerdoodle Cookies
- 2 cups all-purpose flour unbleached
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/2 tsp sea salt fine
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1/4 cup unsulphured molasses
- 1 tsp vanilla extract pure
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
Gingerdoodle Cookies
- Preheat oven to 350 degrees.
- In a large bowl, whisk together flour, baking soda, spices and salt. Set aside.
- Beat butter and both sugars with an electric mixer until light and creamy, approximately 2 minutes.
- Add egg, molasses and vanilla then beat until incoporated.
- Reduce mixer speed to low, add dry ingredients to wet and mix until just combined. Set aside.
- Make the cinnamon sugar topping by stirring together 1/4 cup of sugar and 1 teaspoon of ground cinnamon in a small bowl.
- Using a 1-tablespoon sized cookie scoop, scoop dough into round balls, roll balls in cinnamon sugar then place on a parchment-lined cookie sheet spaced 2 inches apart.
- Bake for 8 to 10 minutes or until edges are just set and the centers are still soft.
- Remove cookies from oven, sprinkle tops with additional cinnamon sugar then allow cookies to rest on the baking sheet for 5 minutes before moving to a rack to cool completely.
- Store cookies in an airtight container at room temperature up to 5 days.