Name: Gingerdoodle Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup granulated sugar (divided); 2 teaspoons cinnamon (divided); 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; 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

Ingredients

1/2 cup granulated sugar (divided)

2 teaspoons cinnamon (divided)

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

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

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two cookie sheets with silicone baking mats or parchment paper. Set these aside for later.

Step 2: In a small bowl, mix 1/4 cup of granulated sugar with 1 teaspoon of cinnamon. Set this cinnamon sugar mixture aside for coating the cookies later.

Step 3: In a medium bowl, whisk together the flour, cornstarch, baking soda, 1 teaspoon cinnamon, salt, ground ginger, ground cloves, and nutmeg until evenly combined. Set aside.

Step 4: Using a stand mixer, cream the softened butter, light brown sugar, and remaining 1/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Add the molasses, egg, and vanilla extract, mixing until fully incorporated. Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined.

Step 5: Using a medium cookie scoop (about one heaping tablespoon), scoop dough and roll it into balls with your hands. Toss each ball in the reserved cinnamon sugar mixture to coat well. Place the coated dough balls on the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading. Repeat with all dough.

Step 6: Bake in the preheated oven for 10 minutes, or until the edges are set but the centers remain soft. Avoid overbaking to keep them tender. Immediately after removing from the oven, sprinkle the tops of the warm cookies with any remaining cinnamon sugar mixture.

Step 7: Allow the cookies to rest on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a more intense ginger flavor, add an extra 1/2 teaspoon of ground ginger to the dry mix.

Try substituting molasses with dark corn syrup if you prefer a milder, less robust sweetness.

If you like a little crunch, sprinkle coarse sugar on top of the cookies before baking instead of after.

Ensure butter is softened to room temperature for easier creaming and a tender cookie texture.

Storage

Store cooled gingerdoodle cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the baked cookies in a sealed freezer bag for up to three months. Thaw at room temperature before serving. Reheat briefly in the oven or microwave to refresh softness if desired.

FAQs

Can I use margarine instead of butter?

While butter provides the best flavor and texture, margarine can be used in a pinch. Keep in mind that margarine contains more water, which may affect the cookie’s consistency.

How do I prevent the cookies from spreading too much?

Make sure your dough is well chilled before baking and use parchment or silicone mats to help maintain shape. Also, spacing the dough balls sufficiently on the baking sheet allows them to spread without merging into each other.