Gingerdoodle Cookies – Step into the enchanting world of Gingerdoodle Cookies, where the delightful combination of ginger snap and snickerdoodle flavors will surely satisfy your taste buds. These cookies offer a fusion of spices, like cinnamon, ginger and nutmeg harmoniously mixed with the richness of molasses and brown sugar creating an irresistible treat suitable for any occasion.
The first time I baked these Gingerdoodle Cookies was on a chilly evening when I longed for something comforting and cozy. The aroma of ginger and cinnamon wafted through my kitchen drawing my husband and child to its embrace. With their initial bites came smiles followed by requests for seconds. A testament to the success of this recipe!
What makes this Gingerdoodle Cookies truly special?
Our Gingerdoodle Cookies are a blend that marries the spiciness of ginger snaps with the allure infused in snickerdoodles by cinnamon. What sets them apart is their harmony between flavors and textures. Boasting crispy edges while maintaining a chewy center that captivates both young ones and adults alike. Not only are they irresistibly delicious but simple to make making them ideal, for both beginners and seasoned bakers. Each bite offers a warmth that has made these cookies an all-time family favorite; be it a gathering or special occasion.
What You Need To Make This Gingerdoodle Cookies Recipe?
Granulated Sugar: We’re using this sweet classic twice – first to give the cookies their foundational sweetness and then to create that glistening, sugary coat that gives them their signature crunch.
Cinnamon: Ah, cinnamon! It’s not just a spice here; it’s the essence of comfort. Divided between the dough and the sugar coating, it infuses every bite with warmth and nostalgia.
Flour & Cornstarch: These are our structural wizards. Flour gives the cookies their body, while cornstarch is our secret to that tender, melt-in-your-mouth texture.
Baking Soda: This little leavening agent is what puffs up our cookies into those beautiful, soft pillows.
Salt, Ginger, Cloves, Nutmeg: This quartet of spices is like the chorus in a song, each adding its unique note to the harmony. Salt heightens flavors, ginger adds a zesty kick, cloves bring a hint of mystery, and nutmeg rounds it all off with its sweet, nutty goodness.
Butter: What’s a cookie without butter? It’s the creamy, rich base that binds all the flavors together and adds that irresistible, buttery charm.
Brown Sugar & Molasses: Here’s where the deep, caramel undertones come in. Brown sugar and molasses are like the soulful bass in our flavor melody, adding depth, moisture, and a golden hue.
Egg: The trusty binder! It’s what keeps our cookie from being just a pile of tasty crumbs.
Vanilla Extract: And finally, vanilla. It’s like the final brushstroke on a masterpiece, adding that sweet, aromatic finish that pulls everything together.
Steps To Make Gingerdoodle Cookies:
Step 1: Start by preheating your oven to 350°F and line your cookie sheets with parchment paper.
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Step 2: Combine 1/4 cup of sugar and 1 tsp of cinnamon, in a bowl. This will be used for coating the cookies.
Step 3: In a bowl whisk together flour, cornstarch, baking soda, cinnamon, salt, ginger, cloves and nutmeg.
Step 4: Using a mixer cream the butter, brown sugar and remaining granulated sugar until it becomes light and fluffy. This process usually takes around 2 to 3 minutes. Then add in the molasses, egg and vanilla extract to blend.
Step 5: Gradually add the dry ingredients into the wet mixture while stirring until they are well combined.
Step 6: Shape the dough into balls. Roll each ball in the cinnamon sugar mixture.
Step 7: Place the coated dough balls on your baking sheets with space between them for spreading during baking.
Step 8: Bake for 10 minutes. Until the edges are perfectly done. Remember not to overbake!
Step 9: While still warm from baking sprinkle any remaining cinnamon sugar mixture, over the cookies.
Tip:
For a touch you can enhance your Gingerdoodle cookie dough by browning the butter before adding it. When you brown the butter it acquires a flavor and adds depth to the overall taste of your cookies. To accomplish this gently melt the butter, over heat until it turns a golden brown shade and releases a fragrant nutty scent. Allow it to cool slightly before incorporating it into your recipe. This simple technique takes your cookies from delicious, to extraordinary imparting a gourmet twist that is bound to impress your loved ones and friends.
Frequently Asked Questions:
Can I freeze the dough for later use?
Definitely! You can freeze the dough for, up to three months. Just make sure to thaw it in the refrigerator before baking.
How long can these cookies be stored?
If you store them in an airtight container at room temperature they will stay fresh for a week.
Can I use gluten-free flour for this recipe?
Absolutely! You can replace flour with a gluten-free all-purpose flour blend to make a delicious gluten-free version.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Gingerdoodle Cookies
Ingredients
- ½ c granulated sugar divided for use
- 2 tsp ground cinnamon also divided
- 2 ¼ c all-purpose flour
- 1 tbsp cornstarch
- 2 tsp baking soda
- ½ tsp salt
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ⅛ tsp nutmeg
- ¾ c 1.5 sticks unsalted butter, softened
- ¾ c light brown sugar
- ¼ c molasses
- 1 large egg
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two cookie sheets, with parchment paper or silicone baking mats.
- In a bowl combine 1/4 cup of granulated sugar with 1 teaspoon of cinnamon. Set it aside for use.
- In a bowl whisk together flour, cornstarch, baking soda, 1 teaspoon of cinnamon, salt, ginger, cloves and nutmeg.
- Using a stand mixer beat the butter along with sugar and the remaining 1/4 cup of granulated sugar until it becomes light and fluffy. This usually takes around 2 to 3 minutes.
- Mix in the molasses, egg and vanilla extract until they are thoroughly combined.
- Gradually add the dry ingredients to the wet mixture while continuously mixing until they are fully incorporated.
- Use a cookie scoop to portion out the dough. Roll each scoop into a ball shape. Then roll these balls in the cinnamon sugar mixture before placing them on the cookie sheets. Leave space between each ball for spreading during baking.
- Place the cookies, in the preheated oven for 10 minutes. Until you notice that their edges have just set.
- Let the cookies cool down on the baking sheets for a couple of minutes before moving them to a wire rack. After that you can enjoy your delicious homemade Gingerdoodle Cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
