Gingerdoodles
These super-soft & chewy Gingerdoodles are homemade cookies spiced with rich ginger, cinnamon, butter, brown sugar & molasses flavor and are a delicious cross between two classic cookies--gingersnap and snickerdoodle cookies!
Calories:
Ingredients
Gingerdoodle Cookie Recipe
- 2 ¼ cups all purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup brown sugar
- 1 egg
- ¼ cup molasses
Sugar or Cinnamon Sugar Coating
- ¼ cup granulated sugar for rolling the cookies
- Add 2 teaspoons ground cinnamon if you want to add to make cinnamon sugar coating alternative
- Optionals: White Chocolate melted and drizzled, sprinkles
Instructions
How to Make Gingerdoodle Cookies
- Preheat oven to 375 degrees F. Line a cookie sheet with a parchment paper.
- In a separate bowl sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt.
- In a large bowl, using mixer, beat the butter and brown sugar until light and fluffy.
- Add egg and molasses and beat until smooth, making sure to get down sides of bowl to incorporate.
- Add the dry ingredients to the wet ingredients and mix just until combined, with care to not overmix.
- Scoop with small, medium or large cookie scoop of choice or roll the cookie dough into balls and roll in the 1/4 cup granulated sugar or cinnamon sugar mixture of 1/4 cup granulated sugar and 2 teaspoons cinnamon.
- Space the cookie dough at least 2 inches apart on the cookie sheet and bake for 8 to 10 minutes for small 1 tablespoon cookies, 10-12 for medium sized cookies. For large ¼ cup cookies, bake 12-14 minutes.
- Let cool for 5 minutes on cookie sheet before removing to wire rack to cool completely. Enjoy!
- Add some melted white chocolate to drizzle on top of cookies with some sprinkles for some drama!
Notes
- Small cookies yield 32 cookies
- Medium cookies yield 24 cookies
- Large cookies yield 18 cookies