Gingerdoodles
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.