Description
Gingerdoodle Cookies offer a chewy, spiced delight, merging ginger zing with classic snickerdoodle comfort. Learn my easy recipe for these holiday-ready treats!
Ingredients
Scale
- Dry Pantry Staples:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- Wet Flavor Foundations:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar (plus ¼ cup for rolling)
- ¼ cup packed light brown sugar
- 2 large eggs, room temperature
- 2 tablespoons unsulphured molasses
- 1 teaspoon vanilla extract
- Spice Symphony:
- 2 teaspoons ground ginger (plus 1 teaspoon for rolling)
- 1 teaspoon ground cinnamon (plus 1 teaspoon for rolling)
- 2 teaspoons cream of tartar
- Finishing Roll:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cream of tartar, and salt. I always give it an extra whisk or two, just to make sure everything is super evenly distributed. There’s nothing worse than a bite of cookie that’s all baking soda, trust me, I’ve been there! Set this aside for a moment, it’s like giving the spices a little mingle time. You’ll smell the ginger and cinnamon already, a little preview of the Gingerdoodle Cookies magic.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until it’s light and fluffy. This usually takes me about 2-3 minutes with an electric mixer. I’m always watching for that pale, airy texture – it means you’ve incorporated enough air, which is vital for chewy Gingerdoodle Cookies. Don’t rush this step; it really sets the stage for the cookie’s final texture.
- Add Wet Ingredients: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the molasses and vanilla extract. The mixture will look a little gooey and rich, and that’s exactly what we want. I usually scrape down the sides of the bowl here, because sometimes butter likes to hide, and we want all that goodness in our cookie dough.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Stop as soon as the flour streaks disappear. Overmixing is my biggest cookie nemesis! It can make your cookies tough, and we’re going for chewy, remember? The dough will be soft and fragrant with all those spices.
- Prepare Rolling Mixture & Chill: In a small, shallow dish, combine extra granulated sugar and a good amount of ground cinnamon and ginger for rolling. Scoop out dough balls (about 1.5 tablespoons each) and roll them generously in this spice-sugar mix. I like to make sure they’re completely coated. Then, pop these beauties onto a baking sheet lined with parchment paper and chill them for at least 30 minutes. This chilling step is crucial for preventing spread and developing flavor in your Gingerdoodle Cookies – don’t skip it!
- Bake and Cool: Preheat your oven to 375°F (190°C). Arrange the chilled, coated dough balls about 2 inches apart on your lined baking sheets. Bake for 8-10 minutes, or until the edges are just set and the centers still look a tiny bit soft. They’ll puff up in the oven and then crinkle beautifully as they cool. Let the Gingerdoodle Cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The smell, oh, the smell is incredible – warm ginger and cinnamon filling your kitchen!