This gingerdoodles recipe combines two classic cookies into one delicious dessert that's perfect for adding to your holiday cookie trays! With ground ginger, cinnamon, nutmeg, cloves, and molasses these cookies have a warm spiced flavor that will remind you of Christmas. In fact, these cookies will have your house smelling like heaven and your heart full of joy!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Preheat oven to 350°F (175°C). Line your baking sheet(s) with a silicone mat or parchment paper and set aside.
In a large mixing bowl or the bowl of a stand mixer, cream together butter and the first 1 cup portion of granulated sugar until light and fluffy. Mix in the molasses, egg, and vanilla extract until thoroughly combined.
Add in the cornstarch, baking soda, the first 1 teaspoon portion of cinnamon, salt, ginger, cloves, and nutmeg until well combined. Next, gently mix in the flour until it is evenly distributed and the dough has formed.
In a small mixing bowl or shallow dish, combine the remaining ¼ cup of sugar and the remaining 1 teaspoon of ground cinnamon.
Form the dough into one heaping tablespoon size ball and roll in the cinnamon sugar mixture. Place dough balls on the baking sheets, leaving about 2 inches in between each ball.
Bake at 350°F (175°C) for 8-10 minutes, until edges become light golden brown. Remove the cookies from the oven and sprinkle with any remaining cinnamon sugar mixture.
Let the cookies cool for 2-3 minutes on the baking sheet before you transfer them to a wire cooling rack to cool completely.
Notes
When measuring flour, use the spoon & level method instead of directly scooping out with a measuring cup. Use your spoon to 'fluff' the flour and then fill your measuring cup until the required amount is obtained.
You may substitute maple syrup for molasses, just note that it will change the color of the cookies slightly.
Your dough may be sticky, so don't let it sit out too long or it may become difficult to handle. Refrigerate between baking batches if needed.
To store: Place baked cookies in an airtight storage container for up to a week at room temperature.
To freeze: Place baked and cooled cookies in a sealable Ziploc freezer storage bag or freezer-safe airtight container for up to 3 months. Flash-freeze the cookies in a single layer on a baking sheet then transfer them into your freezer storage bag or container for the best results.