Chewy Gingerdoodles
Chewy Gingerdoodles are filled with warm holiday spices and molasses. Incredibly soft, chewy cookies that will quickly become a favorite.
Equipment
- Baking sheets
- Cookie Scoop
Ingredients
- 2 ¾ cup flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter, unsalted and softened
- 1 cup` packed light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- ⅓ cup molassess
- ⅓ cup white granulated sugar
Instructions
- In a large mixing bowl, whisk together, flour, ground ginger, cinnamon, ground cloves, ground nutmeg, baking soda, and salt. Set side.
- In the bowl of a stand mixer, beat together softened butter and brown sugar until fluffy. Then add in the egg, vanilla extract, and molasses.
- Add the flour mixture, a little at a time and mix on low speed until combined. Cover the bowl with plastic wrap and refrigerate dough for about 30 minutes.
- Preheat oven to 350 degrees and line baking sheets with silicone baking mat or parchment paper. Pour the ⅓ cup of white granulated sugar into a small bowl. Using a cookie scoop, form tablespoon sized dough balls and roll each into the sugar. Place onto prepared baking sheets. Flatten slightly.
- Bake for 8 - 10 minutes. Allow cookies to cool on baking sheet for a couple of minutes to set, then remove to wire cooling rack to cool completely.
Notes
Tips, Tricks, and FAQs
- What kind of molasses is best for baking? Dark Molasses is my favorite choice for baking. Blackstrap molasses is too intense for most recipes.
- Store in airtight container for up to a week.
- Freeze baked cookies for up to 3 months.
- Make ahead by freezing the dough balls (up to 3 months). When ready to bake, thaw and then roll in sugar and bake as directed in recipe.