Ultimate Gingerdoodle Cookies
Soft chewy Gingerdoodle Cookies recipe Festive holiday baking perfect treat
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup molasses
- 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 cinnamon sugar
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the molasses.
- In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill for at least 30 minutes (or up to overnight).
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and coat with cinnamon sugar.
- Place the cookies on the prepared baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Combine the warm, inviting flavors of ginger snaps with the soft, chewy texture of snickerdoodles, creating a truly irresistible treat. These cookies are surprisingly easy to make!