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Easy Gingerdoodle Cookies Recipe

Gingerdoodle Cookies
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Bake easy Gingerdoodle Cookies a familyapproved treat tested in my Texas kitchen This homemade comfort food is quick delicious my kids love this Get the recipe

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar, for rolling
  • 1 teaspoon ground cinnamon, for rolling

Instructions

  • Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
  • Add the Wet Ingredients: Beat in the egg, molasses, and vanilla extract until well combined. The mixture will look smooth and creamy.
  • Combine the Dry Ingredients: In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Make sure there are no lumps!
  • Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough will be soft.
  • Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too thin.
  • Prepare Cinnamon Sugar: While the dough is chilling, in a small bowl, combine the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for rolling.
  • Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  • Roll and Bake: Scoop rounded tablespoons of dough (I use a cookie scoop) and roll each ball in the cinnamon-sugar mixture. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
  • Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers should still be slightly soft.
  • Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

Soft, chewy, and flavorful Gingerdoodle Cookies with warm spices, perfect for a taste of Texas comfort. This easy recipe is kid-approved and freezer-friendly.

Find it online: https://familiesrecipes.com/gingerdoodle-cookies/