Description
This cross between a Gingerbread Cookie and Snickerdoodle is the best of both worlds! The perfect holiday cookie!
Ingredients
Scale
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/3 cup molasses
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups plus 2 tablespoons all purpose flour
Cinnamon Sugar
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and brown sugar together for 2 minutes on medium speed. Add in the molasses, egg, vanilla, salt, cream of tartar, baking soda, cinnamon, ginger, and cloves and mix for 1 minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Cinnamon Sugar: In a small bowl mix together the sugar and cinnamon. Set aside.
- Using a medium (2- tablespoon) sized cookie scoop, portion out the dough and roll it into a ball. Roll each ball into the cinnamon sugar mixture until coated. Place the cookie dough onto the prepared baking sheet 2- inches apart and bake for 10 minutes or until just set.
- Transfer the cookies to a wire rack to cool completely.
Notes
Store airtight for up to 5 days
Nutrition
- Serving Size: 1 cookie
- Calories: 123
- Sugar: 16.3 g
- Sodium: 81.6 mg
- Fat: 4.1 g
- Carbohydrates: 21.3 g
- Protein: 0.9 g
- Cholesterol: 17.9 mg
