Gingerdoodles
Gingerbread and snickerdoodles are two quintessential holiday treats, so why not combine them? These gingerdoodle cookies have the soft chewy texture of snickerdoodles and the warm spice flavor of gingerbread. The dough doesn’t need chilling, so these cookies are quick and easy to whip up. They are a great addition to your Christmas dessert table!
Mix the Dough
Follow these simple steps to mix up the gingerdoodle dough:
In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy.
Add molasses, one egg, and vanilla extract and continue to mix until combined. The mixture may look a bit lumpy, but that is okay and will go away when you add the dry ingredients.
Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.
Want to know why you shouldn’t overmix cookie dough? Read more here!
Roll the Dough & Coat in Sugar
Using approximately 1.5 tablespoon portions, roll the dough into balls using your hands and then roll them in granulated sugar so they are fully coated. Place the dough balls on baking sheets lined with parchment paper or silicone baking mats at least 2 inches apart.
Bake the Cookies & Optional Decoration
Bake the cookies at 350°F for 8-10 minutes until the tops are beginning to crack. The inside of the cookies should still be soft. Allow the cookies to cool on the pan for at least 5 minutes before transferring to a wire cooling rack to cool completely.
If you want to add some festive decorations you can drizzle cooled cookies with melted white chocolate and sprinkle with red and green sanding sugar or sprinkles.
Store leftover cookies covered at room temperature for up to 1 week or freeze for up to 3 months.
Gingerdoodles
Ingredients
- 2 and 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar, plus more for coating the cookies
- 1/4 cup molasses
- 1 egg, room temperature
- 1 tsp vanilla extract
- Optional decorations: white chocolate, sprinkles
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy.
- Add the molasses, egg, and vanilla and continue to mix until combined. The mixture may look a bit lumpy, but that is okay and will go away when you add the dry ingredients.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Using approximately 1.5 tablespoon portions, roll the dough into a ball and then roll in granulated sugar. Place on the prepared baking sheet at least 2 inches apart.
- Bake for 8-10 minutes until the tops are beginning to crack. The inside of the cookies should still be soft. Allow the cookies to cool on the pan for at least 5 minutes before transferring to a wire cooling rack to cool completely.
- Optional: Drizzle with white chocolate and top with colored sprinkles.
Notes
Storage Instructions: Store covered at room temperature for up to 1 week or freeze for up to 3 months.
