Description
Gingerdoodle Cookies combine the warm, spicy flavors of ginger and cinnamon with a soft, chewy texture finished with a delightful cinnamon sugar coating. These cookies are perfect for cozy gatherings or a sweet treat with a cup of tea.
Ingredients
Scale
Dry 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
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
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two cookie sheets with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
- Mix Cinnamon Sugar: In a small bowl, combine 1/4 cup granulated sugar with 1 teaspoon of cinnamon. This will be used to coat the cookie dough balls later, giving gingerdoodles their signature sweet and spicy crust.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, 1 teaspoon cinnamon, salt, ground ginger, ground cloves, and nutmeg. This dry mix forms the spiced base of the cookies.
- Cream Butter and Sugars: Using a stand mixer, beat the softened butter, brown sugar, and the remaining 1/4 cup granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes. This step incorporates air for a tender cookie.
- Add Molasses and Egg: Mix in the molasses, egg, and vanilla extract until all wet ingredients are well incorporated, creating a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined, making sure not to overmix to keep cookies tender.
- Form and Coat Dough Balls: Use a medium cookie scoop to portion dough into heaping tablespoons. Roll each dough ball with your hands and toss them in the cinnamon sugar mixture, coating evenly before placing them on prepared cookie sheets, leaving about 2 inches between each cookie for spreading.
- Bake the Cookies: Bake the cookies for 10 minutes, or until the edges are just set but centers are still soft. Avoid overbaking to retain a chewy texture.
- Final Touch: Immediately after removing the cookies from the oven, sprinkle any remaining cinnamon sugar mixture on top while the cookies are still warm to enhance flavor and appearance.
- Cool: Let the cookies rest on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them set up without becoming too hard.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overbake; gingerdoodles should be soft and chewy rather than crisp.
- For extra flavor, consider adding a pinch of black pepper or cardamom to the dry ingredients.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerdoodle cookies, ginger cookies, cinnamon sugar cookies, molasses cookies, holiday cookies, chewy cookies
