Description
These Gingerdoodle Cookies combine the warm spices of ginger and cinnamon with a delightful molasses sweetness, creating a chewy, soft, and flavorful treat perfect for cozy moments or holiday celebrations. Their cinnamon sugar coating adds a delightful crunch and extra burst of spice.
Ingredients
Units
Scale
Dry Ingredients
- 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
- 2 teaspoons cinnamon, divided
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
- 1/2 cup granulated sugar, divided
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two cookie sheets with silicone baking mats or parchment paper to prevent sticking. Set these aside for later use.
- Make Cinnamon Sugar Coating: In a small bowl, combine ¼ cup of the granulated sugar with 1 teaspoon of cinnamon. This mixture will be used to coat the cookie dough balls and add a sweet-spicy crust.
- Mix 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 ensures the spices and leavening agents are evenly distributed.
- Cream Butter and Sugars: Using a stand mixer, cream the softened butter, brown sugar, and remaining ¼ cup of granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. This step incorporates air for a lighter texture.
- Add Molasses, Egg, and Vanilla: To the creamed mixture, add molasses, egg, and vanilla extract. Mix until all ingredients are fully combined and smooth.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredient mixture into the wet ingredients while mixing on low speed. Continue mixing until you have a fully combined cookie dough.
- Scoop and Coat Dough: Using a medium-sized cookie scoop (approximately one heaping tablespoon), portion the dough. Roll each portion into a ball with your hands and toss it in the cinnamon sugar mixture to coat evenly.
- Arrange and Bake: Place the coated dough balls onto the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 minutes or until the edges are just set. Avoid overbaking to keep them soft.
- Add Final Dusting and Cool: Immediately after removing from the oven and while still warm, sprinkle the tops of the cookies with any remaining cinnamon sugar mixture for extra flavor. Let the cookies rest on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overbake the cookies; they should be soft with set edges.
- Using a silicone baking mat or parchment paper prevents sticking and allows for easy cleanup.
- If molasses is unavailable, you can substitute with dark corn syrup but the flavor will be less rich.
- For a stronger cinnamon flavor, you can slightly increase the cinnamon in the coating.
- Store cookies in an airtight container to maintain freshness for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
