Gingerdoodle Cookies

199

183

By Jessica Segarra

Prep Time:

15m

Bake/Cook Time:

10m

Yield:

28 cookies

If you are looking for the best holiday cookie to bring to your Cookie Exchange, look no further than these Gingerdoodle Cookies! Gingerdoodles are the perfect cross between a gingerbread cookie and a snickerdoodle. They are so incredibly chewy, with a deep rich flavor, that everyone will beg you to share the recipe.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

2 1/4 cups all-purpose flour*
1 tablespoon cornstarch
2 teaspoons baking soda
2 teaspoons cinnamon, divided
1/2 teaspoon salt
1 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon nutmeg
3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup Dixie Crystals Light Brown Sugar
1/2 cup, divided Dixie Crystals Extra Fine Granulated Sugar
1/4 cup molasses
1 large egg
2 teaspoons vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F and line 2 cookie sheets with a silicone mat or parchment paper. Set aside.
In a medium-sized bowl, whisk together flour, cornstarch, baking soda, one teaspoon of cinnamon, salt, ginger, cloves, and nutmeg. Set aside.
In a small bowl, combine 1/4 cup granulated sugar and remaining one teaspoon of cinnamon. Set aside.
In a stand mixer, cream butter, brown sugar, and remaining 1/4 cup granulated sugar until light and fluffy, approximately 2-3 minutes. Add molasses, egg, and vanilla extract, mixing until well combined. Slowly add dry ingredients to wet ingredients, and mix until fully combined.
Roll one heaping tablespoon of dough into balls and toss in cinnamon sugar mixture. Place on cookie sheets, leaving about 2 inches for spreading.
Bake for 10 minutes, until edges are just set. Be careful not to over bake. While warm and just out of the oven, sprinkle tops of cookies with remaining cinnamon sugar mixture. Let rest on cookie sheets for a few minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to a week.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.

Rate & Review

Sweetalk member

Nov 18, 2023

Absolutely love this recipe, and have made it several times over! I tend to kick up the spices a little bit and add clove, nutmeg, cardamom and a crack of black pepper to the sugar/cinnamon topping mixture. I add 1/8 tsp of cardamom to the mixture too! Just the perfect kick! The flour is just right if you do the spoon and sweep method, and they usually need 11 or so mins in my oven. I will continue to bake these every winter!

Knothead Grammy

Sep 11, 2023

Five stars is not enough! These cookies are incredible and my absolute favorite. If you had trouble with this recipe I urge you to try again. The key is not to over bake them. They will make you think they aren’t quite done but trust me that is when they are perfectly done! The edges will be set but the center will make you second guess yourself, don’t! Pull them. Cool for a few minutes then carefully move to a rack to cool. Second tip is to not use super soft butter, and don’t forget to use that extra cinnamon sugar on top right when they come out! I am not sure how this recipe escaped Heaven (along with Pancakes) but I am grateful that it did!

Cynt

Aug 29, 2023

Love the recipe. My cookies came out perfect.