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Gingerdoodle Cookies Recipe

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4.6 from 140 reviews

Gingerdoodle Cookies combine the warm, spicy flavors of ginger and cinnamon in a soft and chewy cookie, enhanced with molasses for depth and a delightful cinnamon sugar coating for extra sweetness and crunch. Perfect for holiday baking or anytime you crave a cozy, flavorful treat.

Ingredients

Scale

For the Dough

  • 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

For Coating

  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two cookie sheets with silicone baking mats or parchment paper to ensure the cookies bake evenly and don’t stick.
  2. Prepare Cinnamon Sugar Coating: In a small bowl, mix 1/4 cup of granulated sugar with 1 teaspoon of cinnamon. Set this aside; it will be used later to coat the cookie dough balls and sprinkle over the cookies after baking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, 1 teaspoon cinnamon (from the divided amount), salt, ground ginger, ground cloves, and nutmeg until well combined. This spice mixture forms the flavorful base of the cookie dough.
  4. Cream Butter and Sugars: Using a stand mixer, cream the softened butter with the brown sugar and remaining 1/4 cup granulated sugar for 2 to 3 minutes until the mixture is light and fluffy. This aerates the dough, ensuring a tender texture.
  5. Add Wet Ingredients: To the creamed butter mixture, add the molasses, egg, and vanilla extract. Mix until all these wet ingredients are fully incorporated.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Mix thoroughly but avoid overmixing to maintain the perfect chewy texture in your cookies.
  7. Scoop and Coat Dough: Using a medium cookie scoop (about one heaping tablespoon), scoop dough portions. Roll each into a ball by hand then toss them in the cinnamon sugar mixture prepared earlier to coat evenly.
  8. Arrange on Baking Sheets: Place the coated dough balls onto the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading during baking.
  9. Bake Cookies: Bake in the preheated oven for approximately 10 minutes or until the edges are just set. Be careful not to overbake to keep the cookies soft and chewy.
  10. Add Final Cinnamon Sugar Sprinkle: As soon as the cookies come out of the oven and are still warm, sprinkle them lightly with any remaining cinnamon sugar mixture for an extra burst of flavor and a slight crunch.
  11. Cool: Let the cookies rest on the baking sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Ensure butter is softened but not melted for the best creaming results.
  • Do not overbake the cookies; they should be soft when removed from the oven.
  • Chilling the dough for 30 minutes before scooping can reduce spreading if desired.
  • Store cookies in an airtight container at room temperature for up to a week.
  • Use fresh ground spices for the most vibrant flavor.

Keywords: Gingerdoodle Cookies, ginger cookies, cinnamon cookies, molasses cookies, holiday cookies, chewy cookies, spiced cookies

Find it online: https://dailysimplerecipe.com/gingerdoodle-cookies-recipe/