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Gingerdoodle Cookies Recipe

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★★★★★

4.9 from 82 reviews

Gingerdoodle Cookies are a delightful twist on classic gingerbread and snickerdoodle flavors, combining warm spices like ginger, cinnamon, and cloves with a soft, chewy texture. These cookies are rolled in a cinnamon sugar coating and baked until just set, perfect for holiday treats or cozy snacking throughout the year.

Ingredients

Scale

Dry Ingredients

  • ½ cup granulated sugar, divided
  • 2 teaspoons cinnamon, divided
  • 2 ¼ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon nutmeg

Wet Ingredients

  • ¾ cup (1.5 sticks) unsalted butter, softened
  • ¾ cup light brown sugar
  • ¼ cup molasses
  • 1 large egg
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat Oven 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. Set aside for later use.
  2. Mix Cinnamon Sugar Coating: In a small bowl, combine ¼ cup of granulated sugar with 1 teaspoon of cinnamon. This mixture will be used to coat the cookies before baking and to sprinkle on top afterward.
  3. Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cornstarch, baking soda, the remaining 1 teaspoon of cinnamon, salt, ginger, cloves, and nutmeg thoroughly to evenly distribute the spices and leavening agents.
  4. Cream Butter and Sugars: Using a stand mixer, beat the softened butter, light brown sugar, and the remaining ¼ cup granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes. This step is crucial for achieving a tender texture.
  5. Add Wet Ingredients: Incorporate molasses, the egg, and vanilla extract into the creamed butter mixture, mixing until fully combined and smooth.
  6. Combine Wet and Dry Ingredients: Slowly add the dry ingredients into the wet mixture, mixing on low speed until the cookie dough is uniform and well combined without overmixing.
  7. Shape and Coat Dough Balls: Using a medium cookie scoop (approximately one heaping tablespoon), scoop dough and roll each portion into a ball with your hands. Toss each dough ball in the prepared cinnamon sugar mixture to coat evenly, then place them on the prepared cookie sheets, leaving about two inches between each for spreading.
  8. Bake: Bake the cookies in the preheated oven for 10 minutes, or until the edges are just set but the centers remain soft. Avoid overbaking to maintain tenderness.
  9. Finish with Cinnamon Sugar: Immediately after removing the cookies from the oven, sprinkle any remaining cinnamon sugar mixture over the warm tops to add a sparkly and flavorful finish.
  10. Cool: Allow the cookies to rest on the baking sheets for a few minutes to firm up slightly before transferring them to a wire rack to cool completely for optimal texture.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to one week. To keep them soft, add a slice of white bread to the container and replace it every few days as it becomes stale.
  • Freezing Cookies: Once completely cooled, freeze cookies in a freezer-safe bag for up to six months. Defrost at room temperature before serving.
  • Freezing Dough: Roll cookie dough balls in cinnamon sugar, freeze on a sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
  • Enhance Flavor: Sprinkling leftover cinnamon sugar on cookies right after baking gives a beautiful sparkle and extra cinnamon flavor that slightly melts and adheres to the cookie tops.

Keywords: Gingerdoodle Cookies, gingerbread cookies, cinnamon sugar cookies, holiday cookies, chewy ginger cookies, molasses cookies

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