开云体育

ctrl + shift + ? for shortcuts
© 2025 Groups.io
  1. DailyRecipes
  2. Topics

Gingerdoodle Cookies

 

Gingerdoodle Cookies

Gingerdoodles are a delightful twist on gingerbread and snickerdoodles, making a chewy, soft, and richly delicious holiday cookie.
Prep Time15minutes?mins
Cook Time10minutes?mins
Total Time25minutes?mins
Course:?Dessert
Cuisine:?American
Keyword:?Cookies, gingerdoodles
?
开云体育s:?24
?
Calories:?152kcal
?
Author:?Rachael

Ingredients

  • 2 1/4?cups?
  • 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?

Nutrition

Calories:?152kcal?|?Carbohydrates:?23g?|?Protein:?2g?|?Fat:?6g?|?Saturated Fat:?4g?|?Polyunsaturated Fat:?0.3g?|?Monounsaturated Fat:?2g?|?Trans Fat:?0.2g?|?Cholesterol:?22mg?|?Sodium:?147mg?|?Potassium:?80mg?|?Fiber:?0.4g?|?Sugar:?14g?|?Vitamin A:?188IU?|?Vitamin C:?0.01mg?|?Calcium:?19mg?|?Iron:?1mg


Source: Eazy Peazy Mealz

~~~~~
Rhonda in MO

1 - 1 of 1