Description
Gingerdoodle Cookies are soft, chewy delights that combine the warmth of ginger and cinnamon in a perfectly spiced cookie. These cookies feature a tender texture with a dusting of cinnamon sugar for a sweet, aromatic finish, making them ideal for holiday treats or year-round snacking.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 2 teaspoons cinnamon, divided
Wet Ingredients
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar, divided
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two cookie sheets with a silicone baking mat or parchment paper and set them aside to ensure your cookies bake evenly and don’t stick.
- Mix Cinnamon Sugar: In a small bowl, combine ¼ cup of granulated sugar with 1 teaspoon of cinnamon. This mixture will be used later to coat the cookie dough balls for a sweet, spicy crust.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, ginger, cloves, nutmeg, and the remaining 1 teaspoon of cinnamon. Set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer, cream the softened butter with light brown sugar and the remaining ¼ cup granulated sugar until the mixture is light, fluffy, and smooth, about 2 to 3 minutes.
- Add Wet Ingredients: To the creamed mixture, add molasses, egg, and vanilla extract. Mix until everything is fully incorporated and smooth.
- Combine Wet and Dry: Slowly add the dry ingredients to the wet ingredients while mixing on a low speed, ensuring the dough comes together without overmixing.
- Scoop and Coat Dough: Use a medium-sized cookie scoop to portion out one heaping tablespoon of dough. Roll each portion into a ball with your hands and toss it in the cinnamon sugar mixture until well coated. Place them on the prepared cookie sheets, spacing about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 minutes or until the edges are set but the centers are still soft. Avoid overbaking to maintain a chewy texture.
- Finish and Cool: Immediately after removing the cookies from the oven, sprinkle the tops with any remaining cinnamon sugar mixture while they are warm. Let them rest on the cookie sheets for a few minutes before transferring to wire racks to cool completely.
Notes
- Ensure butter is fully softened for easier creaming and better texture.
- Do not overbake to keep the cookies soft and chewy.
- Using parchment paper or silicone mats helps prevent sticking and allows for even baking.
- Roll dough balls evenly for uniform cookie size and bake time.
- Molasses adds rich flavor and moisture; do not substitute with other syrups.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
