Gingerdoodle Cookies
Experience an adventure, with these scrumptious Gingerdoodle Cookies. They effortlessly combine the invigorating essence of ginger snaps with the sweetness and cinnamon-infused charm of snickerdoodles. Every morsel carries you to a world overfilled with spices and pure sugary bliss. These cookies are meticulously crafted using a blend of ground ginger, cloves and nutmeg. They offer a crunch thanks, to their glistening cinnamon sugar coating while their soft and tender center simply melts in your mouth. This heartwarming recipe brings together timeless tastes guaranteeing that it not only entices your taste buds but also creates remembrances in your very own kitchen.
28 Servings
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
Are you yearning for some Gingerdoodle Cookies? Require a gluten-free alternative? Fear not! You can effortlessly modify this recipe to cater to a gluten-free version without compromising on the delectable flavors and textures. Simply swap the all-purpose flour, with your gluten-free flour blend (ensure it's a 1:1 replacement). Keep in mind that gluten-free flours may be more absorbent so if the dough feels too dry just add a splash of milk or water until you achieve the desired consistency.