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Gingerdoodles

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Dessert

Description:

This cross between a Gingerbread Cookie and Snickerdoodle is the best of both worlds! The perfect holiday cookie!


Ingredients:

  • 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:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. Turn the mixer to low and add in the flour, mixing until just combined.
  4. Cinnamon Sugar: In a small bowl mix together the sugar and cinnamon. Set aside.
  5. 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.
  6. Transfer the cookies to a wire rack to cool completely.

Notes:

Store airtight for up to 5 days

Keywords:: cookies and cups, cookies, gingerdoodles, snickerdoodles, gingerbread, cookie recipe, easy christmas cookies, christmas cookie recipe

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