Gingerdoodle Cookies
from kristineskitchenblog.comSpiced with cinnamon, ginger, nutmeg, and cloves, these Gingerdoodle Cookies have chewy soft centers and barely crisp edges. They're the best of two favorites, the Snickerdoodle and the Gingersnap, all rolled into one cinnamon-sugar coated cookie!
Servings: 36 cookies
Calories: 92kcal
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 1 tsp. cream of tartar
- 1 tsp. cinnamon
- ½ tsp. ginger
- ¼ tsp. nutmeg
- 1/8 tsp. cloves
- ½ cup 1 stick unsalted butter, softened slightly
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ¼ cup molasses
- 1 egg
- 1 tsp. vanilla
Cinnamon-sugar for rolling:
- 3 tbsp. granulated sugar
- 1 tsp. cinnamon
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cream of tartar, cinnamon, ginger, nutmeg, and cloves.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and ¼ cup granulated sugar. Mix in molasses, egg, and vanilla. With the mixer on low speed, mix in the flour mixture until just combined.
- Stir together the 3 tablespoons granulated sugar and 1 teaspoon cinnamon. Scoop dough by the tablespoonful and roll into balls. Roll the balls in the cinnamon-sugar mixture and place on the prepared baking sheet.
- Bake cookies for 9 minutes, until barely golden and set. Be careful not to over-bake them, so they will keep their soft, chewy centers. Let cookies cool on the pan for 5 minutes before removing to a wire rack to finish cooling.
Nutrition
Serving: 1cookie | Calories: 92kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 69mg | Potassium: 81mg | Fiber: 1g | Sugar: 9g | Vitamin A: 85IU | Calcium: 17mg | Iron: 1mg
