Description
This easy Gingerdoodle Cookie Recipe combines the best of gingerbread and snickerdoodles. Filled with molasses, brown sugar, and warm spices, these cookies are soft, chewy, and melt in your mouth. Perfect for holiday baking or any time you crave a cozy treat.
Ingredients
- ¾ cup butter, softened
- 1 cup brown sugar
- 1 egg
- ¼ cup molasses
- 2¼ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup granulated sugar, for rolling
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat together the softened butter and brown sugar until light and fluffy.
- Add the egg and molasses to the butter mixture and beat until smooth, scraping down the sides as needed.
- In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually mix the dry ingredients into the wet ingredients just until combined. Do not overmix.
- Roll the dough into tablespoon-sized balls and coat each ball in granulated sugar.
- Place cookies 2 inches apart on the prepared baking sheet.
- Bake for 8 to 10 minutes until the edges are set but the centers are still soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overbake for soft and chewy cookies—cookies will continue to set as they cool.
- Use fresh spices for the best flavor.
- Cookies can be stored in an airtight container at room temperature for up to 1 week.
- Dough can be frozen in balls and baked straight from the freezer (add 1-2 minutes to baking time).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 112
- Sugar: 9g
- Sodium: 105mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 16mg
