Gingerdoodle Cookies Recipe
Gingerdoodle cookies recipe Bake delightful easy gingerdoodle cookies Simple steps baking tips for the best ginger doodle cookies 143 chars
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup (2 sticks) unsalted butter, softened
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1/4 cup crystallized ginger, finely chopped (optional)
- 1/4 cup granulated sugar, for coating
- 1 teaspoon ground ginger, for coating
- 1/2 teaspoon ground cinnamon, for coating
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If using, fold in the chopped crystallized ginger.
- In a small bowl, combine the granulated sugar, ground ginger, and ground cinnamon for the coating.
- Roll the cookie dough into 1-inch balls and then roll each ball in the sugar and spice mixture, coating evenly.
- Place the coated cookie dough balls onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.