Gingerdoodle Cookies

All Purpose Flour
Cornstarch: This adds chewiness to your cookies.
Baking Soda
Spices: A combination of ground ginger, cloves, nutmeg, cinnamon and salt.
Butter: Use unsalted butter, make sure it is fully softened.
Sugar: Brown sugar and granulated sugar, or you can use all brown sugar for the dough if you prefer. For the cinnamon sugar coating, I recommend sticking with granulated sugar.
Molasses: I use classic molasses, but blackstrap molasses also works in this recipe.

Vanilla Extract

Gingerdoodle cookie dough in a bowl with a cookie scoop being filled with cookie dough.    Gingerdoodle cookie dough in a bowl with a cooke scoop scooping out a dough ball.    Cookie dough ball being coated in a mixture of cinnamon and sugar.

How to Make Gingerdoodle Cookies
These cookies are super quick and easy to make! Just make sure you have your ingredients ready to go and they will come together in minutes.

Prep: Preheat oven and line cookie sheets with parchment paper.
Cinnamon Sugar: Combine granulated sugar and cinnamon to create coating. Set aside.
Dry Ingredients: Combine flour, cornstarch, baking soda, one teaspoon cinnamon, salt, ginger, cloves, and nutmeg. Set aside.
Wet Ingredients: Cream together butter, brown sugar, and remaining 1/4 cup granulated sugar until light and fluffy. Add molasses, egg and vanilla extract, mixing until well combined.
Combine: Add dry ingredients to wet ingredients, and mix until fully combined.

Cookie dough balls coated in cinnamon sugar on a baking sheet.

Form: Roll dough into balls and toss in cinnamon sugar mixture. Place on cookie sheets, leaving room for spreading.
Bake: Bake for 10 minutes, until edges are just set.
Top: While warm and just out of the oven, sprinkle tops of cookies with any remaining cinnamon-sugar mixture. Let cool and serve or store for later!

Gingerdoodle cookie on a baking sheet.

Pro Tip

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