Gingerdoodles
These Gingerdoodles are a cozy cross between snickerdoodles and ginger molasses cookies—soft, chewy centers, lightly crisp edges, and a crackly cinnamon-ginger sugar coating.
Ingredients
- 2 3/4 cups all-purpose flour about 330 g; spooned and leveled
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger fresh, good-quality for best flavor
- 1/2 teaspoon ground cloves optional
- 1/2 teaspoon ground nutmeg freshly grated if possible
- 1 teaspoon baking soda
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter 2 sticks / 226 g, softened to room temperature
- 1 cup granulated sugar for dough
- 1/2 cup light brown sugar packed; about 100 g
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 3 tablespoons unsulphured molasses not blackstrap
- 1/4 cup granulated sugar for spiced sugar coating (about 50 g)
- 2 teaspoons ground cinnamon for spiced sugar coating
- 1/2 teaspoon ground ginger for spiced sugar coating
- ground cloves pinch, optional, for spiced sugar coating
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, 2 teaspoons cinnamon, 2 teaspoons ginger, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, baking soda, cream of tartar, and salt until evenly combined. Set aside.2 3/4 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1 teaspoon baking soda, 1 1/2 teaspoons cream of tartar, 1/2 teaspoon fine sea salt
- In a large mixing bowl, beat the softened butter, 1 cup granulated sugar, and brown sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light, fluffy, and slightly paler in color.1 cup unsalted butter, 1 cup granulated sugar, 1/2 cup light brown sugar
- Add the egg, egg yolk, and vanilla to the creamed mixture and beat on medium speed until smooth, about 1 minute. Scrape down the bowl, then add the molasses and beat again until fully incorporated.1 large egg, 1 large egg yolk, 2 teaspoons pure vanilla extract, 3 tablespoons unsulphured molasses
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, about 1/2 cup at a time, mixing just until a soft dough forms and no large streaks of flour remain. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 30–45 minutes, or up to 48 hours, to help the flavors develop and control spreading.
- In a small shallow bowl, stir together 1/4 cup granulated sugar, 2 teaspoons cinnamon, 1/2 teaspoon ginger, and a pinch of cloves until evenly mixed.1/4 cup granulated sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, ground cloves
- Using a medium cookie scoop (about 1 1/2 tablespoons of dough), portion the dough and roll each portion into a smooth ball between your palms. Roll each ball in the spiced sugar mixture to coat on all sides, then place on the prepared baking sheets about 2 inches apart.
- Bake one sheet at a time for 9–11 minutes, or until the edges are just set and lightly golden and the tops are puffed and crackly. The centers should still look slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Yield: about 30–34 cookies using a 1 1/2-tablespoon scoop.
Chilling the dough for several hours or overnight deepens the flavor and gives thicker, chewier cookies.
For extra-spicy cookies, add an additional 1/2 teaspoon ground ginger and a pinch of black pepper to the dry ingredients.
Storage: Store cooled cookies in an airtight container at room temperature for 4–5 days. For longer storage, freeze baked cookies up to 2 months or freeze dough balls and bake from frozen at 350°F (175°C) for 11–13 minutes.
If cookies become firm, microwave one cookie for 8–10 seconds to re-soften.
Chilling the dough for several hours or overnight deepens the flavor and gives thicker, chewier cookies.
For extra-spicy cookies, add an additional 1/2 teaspoon ground ginger and a pinch of black pepper to the dry ingredients.
Storage: Store cooled cookies in an airtight container at room temperature for 4–5 days. For longer storage, freeze baked cookies up to 2 months or freeze dough balls and bake from frozen at 350°F (175°C) for 11–13 minutes.
If cookies become firm, microwave one cookie for 8–10 seconds to re-soften.
Nutrition
Calories: 150kcal
Love this recipe?Follow us at @Recipecs for more