Gingerdoodle cookies are a delicious combination of traditional snickerdoodles and spicy ginger cookies. These cookies are soft and chewy, with flavors that are warm and comforting.
Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 2 cups all-purpose flour. 2 tsp ground cinnamon. 1 tsp ground ginger. 1/2 tsp ground cloves. 1/2 tsp baking soda. 1/4 tsp salt. 1 egg. 1 tsp vanilla extract. 1/2 cup crystallized ginger, finely chopped. 1/2 cup cinnamon sugar for rolling.
Instructions: In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the molasses, egg, and vanilla extract. Mix well. In a separate bowl, whisk together the flour, ground cinnamon, ground ginger, ground cloves, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped crystallized ginger. Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. Shape the dough into 1-inch balls and roll them in cinnamon sugar to coat. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 20 minutes
Cook Time: 10 minutes
Puacc 2018
