Gingerdoodle Cookies

Gingerdoodles, a delightful twist on a ginger snap and snickerdoodle, this Christmas cookie is soft, chewy, and delicious, plus super easy to make.

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Gingerdoodles are a delightful twist on gingerbread and snickerdoodles, making a chewy, soft, and richly delicious holiday cookie.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Keyword: Cookies, gingerdoodles

Servings:

Calories: 152kcal

Author: Rachael

Ingredients

2 1/4 cups all-purpose flour*
1 tablespoon cornstarch
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup unsalted butter 1.5 sticks , softened
3/4 cup brown sugar
1/4 cup sugar
1/4 cup molasses
1 large egg
2 teaspoons vanilla extract

Cinnamon Sugar Mixture

1 tsp cinnamon
1/4 cup sugar

Instructions

Preheat and Prep:

Preheat your oven to 350°F (175°C) and line two baking sheets with a silicone mat or parchment paper. Set aside.

Mix Dry Ingredients:

In a bowl, whisk together 2 1/4 cups all-purpose flour, 1 tablespoon cornstarch, 2 teaspoons baking soda, 1 teaspoon of cinnamon, salt, 1 teaspoon ginger, cloves, and nutmeg. And set aside.

Cinnamon Sugar Mixture:

In a small bowl, whisk together 1/4 cup granulated sugar with the remaining 1 teaspoon cinnamon. Set aside for rolling the cookies later.

Cream Wet Ingredients:

Using the bowl of a stand mixer, cream together the softened butter, brown sugar, and 1/4 cup granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Then add the egg, vanilla extract, and molasses, and mix until everything is well combined.

Combine Wet and Dry Ingredients:

Slowly add the flour mixture into the wet ingredients, mixing until fully combined. Do not over mix. The dough will be a light soft dough that is just slightly sticky.

Shape Cookie Dough Balls:

Scoop out 1 heaping tablespoon of dough and roll it into a ball. Then roll each ball in the cinnamon-sugar mixture coating evenly. Place the cookie dough balls on the prepared cookie sheets, spacing each ball about 2 inches apart.

Bake:

Bake the cookies for 10 minutes, or until the edges are just set. And tops are crinkled. Be careful to not overbake. Every oven is different, so check at about 8 minutes.

Optional Final Touch:

When the cookies come out of the oven, sprinkle the tops with any remaining cinnamon-sugar mixture, then let the cookies rest on the baking sheets for a 2-3 minutes minutes, then transfer to a wire cooling rack.

Storage:

Store the cookies in an airtight container at room temperature for up to a week. Or freeze.

Notes

*Note: Use the spoon-and-sweep method to measure flour: spoon flour into the measuring cup and level it off with a butter knife. Do NOT scoop directly from flour container, as it will result in more flour and a denser cookie.

Recipe from Dixie Crystals

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