Gingerdoodle Cookies Recipe
Gingerdoodle Cookies Recipe: spicy, sweet cookies perfect for gatherings! Follow our recipe for a nostalgic twist on snickerdoodles.
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
- ¾ cup (1.5 sticks) unsalted butter, softened
- ¾ cup light brown sugar
- ¼ cup molasses
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F and line two cookie sheets with silicone baking mats or parchment paper. This step is all about setting your workspace for success so the cookies bake evenly and release easily; keep the sheets handy on the bright countertop so you can place scoops straight onto them when ready.
Step 2: Mix the Cinnamon Sugar
In a small bowl combine a quarter cup of granulated sugar with the remaining teaspoon of cinnamon and set it aside. This little bowl of sparkly cinnamon-sugar will be your finishing coat, giving each cookie a glittering, warmly spiced crust that contrasts beautifully with the deep molasses dough.
Step 3: Prepare the Dry Ingredients
Whisk together the flour, cornstarch, baking soda, one teaspoon of cinnamon, salt, ground ginger, cloves, and nutmeg in a medium matte grey ceramic bowl until evenly combined and aerated. You want a uniform pale beige powder flecked with warm brown spice specks, no clumps, ready to be folded into the wet mixture.
Step 4: Cream the Butter and Sugar
In a large stainless stand-mixer bowl cream the softened butter with light brown sugar and the remaining quarter cup granulated sugar until the mixture is light, glossy and fluffy, roughly two to three minutes. Add the molasses, egg, and vanilla and mix until silky and fully incorporated; the batter should be a deep amber-brown with a smooth, ribbon-like texture and a molasses sheen.
Step 5: Combine and Scoop Dough
Slowly add the dry mixture to the wet ingredients, mixing until a cohesive, slightly tacky dough forms. Use a medium cookie scoop to portion uniform balls, roll each into the cinnamon-sugar bowl to coat, and arrange the domed, sugar-dusted dough balls about two inches apart on the prepared baking sheets. Keep the scoop and one small ramekin of leftover cinnamon-sugar nearby for quick re-coating.
Step 6: Bake to Perfection
Bake the cookies for about ten minutes until the edges are just set and the tops develop pretty crackling. Remove from the oven, sprinkle any remaining cinnamon-sugar over the hot cookies, and let them rest briefly on the trays before transferring to a cooling rack. The finished cookies should be deep golden-brown, crackled and sparkling with sugar, soft and chewy inside with slightly crisp edges.
Notes
- Ensure butter is softened properly to mix smoothly.
- Avoid over-baking to maintain a chewy texture.
- Use fresh spices for best flavor.
- Space dough balls adequately to avoid merging.
- Adjust sugar levels to taste if desired.