Gingerdoodles

Gingerdoodles are the perfect blend of ginger, cinnamon and molasses…all the flavors of fall in a cookie!

Fall is officially here and with it are all things spooky, cinnamon-y, and pumpkin spicy. Around here fall only lasts a few weeks, so I try and enjoy every second of it before Christmas kicks in. (And let’s face it…Christmas is basically already here. I went to Lowe’s the other day and it was like walking into a winter wonderland, complete with an area to sit and pose for pictures with Santa.)

My kids are 19 and 16 years old, but each year we still head over to the pumpkin patch. This tradition goes hand-in-hand with my lifelong love of Charlie Brown and I’m willing to bet that someday I’ll be taking my grandkids there, too.

This year my extended family came along, and we all met up afterwards at our house for a big pot of chili and corn muffins (more on those later). For dessert, I almost went with my standard brownies (because it’s always the right time for brownies), but then I found this recipe  for Gingerdoodles from Lauren’s Latest and had to try it. They did not disappoint!

These cookies are the perfect blend of cinnamon, ginger and molasses. They are perfectly sweet, but not overly sweet, and they go amazingly well with a strong cut of coffee (or milk!). And they were gone in a flash. 🙂

Gingerdoodles

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Course Dessert

Servings 24

Ingredients

  

• 1/2 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar packed
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup molasses
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/8 teaspoon allspice
• 1/8 teaspoon nutmeg
• 1/4 cup sugar mixed with 1 teaspoon cinnamon for rolling

Instructions

 

• Preheat oven to 350 degrees and line two cookie sheets with parchment or silicone baking mats.
• Using either a stand mixer of a hand mixer, beat butter and sugars until light and fluffy. Mix in vanilla, egg and molasses, beating until well blended and light brown in color.
• In a separate bowl, whisk together dry ingredients (minus the additional 1/4 cup sugar and 1 teaspoon cinnamon). Add to the wet ingredients and mix until just combined.
• Roll two tablespoons of dough (I use a two-tablespoon cookie dough scoop like this one) into balls. Roll dough balls in the cinnamon sugar mixture and place on lined cookie sheets, leaving about two inches between the dough balls.
• Bake at 350 for 8-10 minutes or until the edges just begin to turn golden brown. The dough will puff up during baking and will develop the crinkled texture as they cool.
• Cool on baking trays for a couple of minutes before transferring to wire racks to cool completely.
• Makes 24 cookies.

Notes

Recipe adapted from Soft Ginger Cookies by Lauren’s Latest.