Gingerdoodles
These Gingerdoodles are a mash-up of classic chewy ginger molasses cookies and cinnamon-sugar snickerdoodles—soft, chewy, warmly spiced, and perfect for holiday cookie plates or an everyday treat.
Ingredients
- 2 1/4 cups all-purpose flour 270 g; spooned and leveled
- 2 teaspoons ground ginger up to 2 1/2 teaspoons for stronger flavor
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt use slightly less if using table salt
- 3/4 cup unsalted butter 170 g; softened to room temperature
- 3/4 cup light brown sugar 150 g; packed
- 1/4 cup granulated sugar 50 g
- 1 large egg room temperature
- 1/4 cup unsulfured molasses 60 ml; avoid blackstrap
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup granulated sugar 50 g; for cinnamon sugar coating
- 1 1/2 teaspoons ground cinnamon for cinnamon sugar coating
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and 1/4 cup granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light and fluffy and slightly lighter in color.
- Beat in the egg, scraping down the sides of the bowl as needed. Add the molasses and vanilla extract and mix until smooth and fully combined.
- Add the dry ingredient mixture to the wet mixture in two additions, mixing on low speed just until no dry streaks remain. The dough should be soft but not runny. If it seems very sticky, let it rest for 5–10 minutes so the flour can hydrate and firm slightly.
- Cover the bowl and chill the dough in the refrigerator for 30–45 minutes for thicker, chewier cookies with better crinkles. You can skip this step if needed, but the cookies will spread more.
- In a small shallow bowl, stir together 1/4 cup granulated sugar and 1 1/2 teaspoons ground cinnamon until evenly mixed. Set aside for rolling the dough balls.
- Using a 1 1/2 tablespoon cookie scoop or a rounded tablespoon, portion the dough and roll each portion into a smooth ball between your palms. Roll each ball in the cinnamon sugar mixture until generously coated, then place on the prepared baking sheets about 2 inches apart.
- Bake one sheet at a time for 9–11 minutes, until the edges are just set and the tops are puffed and beginning to crack. The centers should still look slightly soft, as the cookies will continue to set on the pan as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They will sink slightly and develop characteristic wrinkles as they cool.
- Serve the gingerdoodles warm or at room temperature with coffee, tea, or hot cocoa, or crumble over vanilla ice cream for a simple dessert.
Notes
Yields about 28–32 medium cookies, depending on scoop size. For extra spice, you can add a pinch of ground ginger to the cinnamon sugar coating. Chilling the dough improves texture and flavor but can be skipped in a pinch. Store cookies in an airtight container at room temperature for 4–5 days, or freeze baked cookies or unbaked dough balls for longer storage.
Nutrition
Calories: 130kcal
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