Gingerdoodle Cookies
Super soft gingerdoodle cookies are perfectly spiced and coated in a cinnamon sugar mixture for two tasty cookies in one!
Servings: 24 cookies
Ingredients
- ½ cup butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 egg
- ¾ teaspoon vanilla extract
- ¼ cup molasses
- ½ teaspoon cinnamon
- ⅙ teaspoon cloves
- ⅙ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ cup granulated sugar, for rolling
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Lightly grease a cookie sheet and set aside.
- In a large bowl or in the bowl of a stand mixer, cream butter and sugars. Add egg, vanilla, and molasses and mix until fluffy and light.
- Add cinnamon, cloves, nutmeg, ginger, salt, flour, and baking soda and mix until just combined.
- In a small bowl, add the granulated sugar and cinnamon and mix well. Scoop dough with a cookie scoop, rolling into 1-inch balls. Roll into the cinnamon sugar mixture until evenly coated.
- Place dough balls onto the prepared cookie sheet. Bake for 7-9 minutes or firm, but still a little soft in the middle. Let rest on the cookie sheet for 3-5 minutes before transferring to a cooling rack.
Notes
Store cookie dough. Cover and store the dough in the fridge for 1-2 days, or divide the dough into 2 logs and wrap with plastic. Place in a freezer Ziploc and freeze for up to 3 months. Thaw before rolling and baking.
Store baked cookies. Store cooled cookies in an airtight container at room temperature for 5-7 days or freeze for up to 3 months.
Nutrition
Serving: 1g | Calories: 127kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 130mg | Potassium: 74mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 128IU | Vitamin C: 0.004mg | Calcium: 16mg | Iron: 1mg