These Gingerdoodle Cookies have quickly become one of my new favorites. A little crunch on the outside, yet chewy in the middle, filled with warm and comforting spices, perfectly balanced with a little bit of sugar. It’s the perfect bite.
These Gingerdoodle Cookies make a great addition to your holiday dessert table but can also help settle your tummy. I enjoyed these with my first pregnancy to help ease my nausea.
They also make your house smell amazing. If Christmas had a smell, it would be these Gingerdoodle Cookies.
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- 1/2 cup unsalted butter softened
- 1/2 cup granular sugar
- 1/2 cup brown sugar
- 1 egg
- 3/4 tsp vanilla extract
- 1/4 cup molasses
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp powdered ginger
- 1/2 tsp salt
- 1 tsp baking soda
- 2 cups all purpose flour
- 1/4 cup granular sugar to roll cookies with.
Gingerdoodle Cookies Directions :
Preheat oven to 350 F
Cream together butter and sugar until fluffy. – Stir in eggs and vanilla. Add molasses. Whip for 1 to 2 minutes until it turns light brown.
Mix dry ingredients together in a separate bowl, then add to wet mixture. Stir just until combined. (This is a sticky batter and will be easier to work with if chilled for 20 min before shaping however this is not mandatory.)
Shape Gingerdoodle Cookies into balls and drop into sugar to coat. (TIP: I used 2 tablespoons to shape into a near ball shape, then dropped them into a bowl of sugar to coat. Then I shape it into a more refined ball with my hands. The sugar made it less sticky to handle).
Place Gingerdoodle Cookies onto a parchment paper lined cookie sheet.
Bake for 7 to 9 minutes just until the edges of the cookies are cooked but the center is still soft.
Cool for 5 min of cookie sheet before transferring to a cooking rack.
Store Gingerdoodle Cookies in an air tight container.
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