Description
These gingerdoodle cookies blend spices for an irresistible flavor and enjoy a delightful texture. Easy to prepare, they’re perfect for any occasion, bringing warmth and nostalgia with each bite.
Ingredients
Scale
- 1/2 cup white sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 2/3 cup unsalted butter
- 1 cup dark brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- In a bowl, whisk sugar, cinnamon, and ground ginger for coating.
- Sift flour, baking soda, cream of tartar, salt, ground ginger, cinnamon, and cloves in a larger bowl.
- Melt butter, combine with dark brown sugar, egg, molasses, and vanilla; mix until blended.
- Fold dry ingredients into wet mixture until just combined.
- Scoop dough and roll into balls, then coat in sugar mixture.
- Bake for 10-12 minutes, until golden brown, then cool on a rack.
Notes
For gluten-free, substitute all-purpose flour with a gluten-free blend.
Ensure butter is melted but not hot before mixing with other wet ingredients.
To store, keep in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg