Gingerdoodle Cookies

To really dress them up, I sprinkle any leftover cinnamon sugar on top of the cookies as soon as they come out of the oven. It melts every so slightly sticking to the top of each cookie and gives them these gorgeous sparkle tops, but it also adds an extra cinnamon flavor boost.

Two gingerdoodles stacked against a glass of milk.    Two gingerdoodle cookies stacked against a cup of milk.

How to Store These Cookies
If you have somehow managed to not eat them all and somehow have leftovers, these cookies store great and stay soft for days! First, let them cool completely then store as follows:

Counter: Store these gingerdoodle cookies in an airtight container for up to 7 days. Add a slice of white bread to the container to keep your cookies extra soft. Replace it every few days as it becomes stale.
Freezer: Once completely cool, place them in a freezer bag and freeze up to six months. Let defrost at room temperature until defrosted throughout.
Freeze The Dough: This cookie dough freezes well. Roll the cookie dough balls into the cinnamons sugar and freeze them on a cookie sheet. Once frozen, transfer them to a baggie to store in the freezer, then bake from frozen, adding a couple extra minutes to the bake time.

½ cup Dixie Crystals Granulated Sugar, divided
2 teaspoons cinnamon, divided
2 ¼ cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon nutmeg
¾ cup (1.5 sticks) unsalted butter, softened
¾ cup Dixie Crystals Light Brown Sugar
¼ cup molasses
1 large egg
2 teaspoons vanilla extract

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