Description
Gingerdoodle Cookies: Your new favorite! Warm, chewy cookies blending ginger snap spice with snickerdoodle comfort. An easy recipe to bake today.
Ingredients
Scale
- Cookie Base Ingredients:
- 2 ¼ cups all-purpose flour
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- ¼ cup unsulphured molasses
- Flavor & Spice Powerhouses:
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 2 teaspoons baking soda
- ½ teaspoon salt
- Rolling & Finishing Touches:
- ¼ cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Cream the Good Stuff:: First up, get that butter and sugar acquainted in a large bowl. I usually let my butter sit out for an hour or so, because trying to cream cold butter? Ugh, it’s a workout and a half, honestly. Beat ’em together until they’re light and fluffy, like little clouds. This step is crucial for airy, chewy cookies, so don’t rush it! You’ll see the color lighten and the texture get really smooth, almost like frosting.
- Wet Ingredients Meet & Greet:: Next, crack in those room-temperature eggs, one at a time, beating well after each addition. Then, pour in the molasses. Oh, that dark, syrupy goodness! Scrape down the sides of the bowl to make sure everything is getting properly incorporated. It’ll look a bit like a caramel swirl at this point, smelling sweet and promising. This is where the deep flavor for our Gingerdoodle Cookies truly begins to build.
- Spice It Up, Dry Mix:: In a separate bowl, whisk together your flour, ground ginger, cinnamon, cloves, baking soda, and salt. I always do this to make sure all those lovely spices are evenly distributed. Nobody wants a bite of cookie that’s just a blast of salt, right? Give it a good whisk until it’s uniform. You’ll start to catch the warm, inviting scent of ginger and cinnamon already!
- Combine & Conquer:: Now, gradually add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. I can’t stress ‘just combined’ enough! Overmixing develops the gluten too much, and we’ll end up with tough cookies instead of soft, chewy ones. The dough will be soft and slightly sticky, a beautiful golden-brown color. Don’t worry if there are a few streaks of flour; that’s okay!
- Roll ‘Em Up, Sweet & Spicy:: Time for the fun part! In a shallow dish, mix your extra granulated sugar and cinnamon for rolling. Scoop out dough balls, about 1.5 tablespoons each, and roll them gently between your palms. Then, roll each dough ball generously in the cinnamon-sugar mixture. I love watching them get all coated and sparkly! Place them about 2 inches apart on your prepared baking sheets. Don’t crowd the cookies, they need space to spread.
- Bake to Golden Perfection:: Pop those beauties into your preheated oven! Bake for 9-11 minutes, or until the edges are set and lightly golden, but the centers still look a little soft. Trust me on this one; slightly underbaked cookies are the key to that super chewy texture. They’ll continue to set up as they cool on the baking sheet for a few minutes before you transfer them to a wire rack. The whole kitchen will smell incredible, I promise!