Gingerdoodle Cookies
Gingerdoodle cookies are a delightful twist on the classic snickerdoodle, infused with warm spices and a hint of ginger, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Make sure at room temperature.
- 1 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
For Rolling
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger, and salt.
- In another bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until smooth and fluffy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Gradually mix in the dry ingredients until just combined.
- In a small bowl, mix together the granulated sugar and cinnamon for rolling.
- Roll the dough into small balls (about 1 inch in diameter), and coat each ball in the cinnamon-sugar mixture.
- Place the coated balls on a baking sheet lined with parchment paper, ensuring they are spaced a couple of inches apart.
Baking
- Bake for about 10-12 minutes, or until the edges are set and the centers look slightly soft.
- Let cool on the baking sheet for a few minutes before transferring cookies to a wire rack to cool completely.
Notes
To keep your Gingerdoodle cookies fresh, store them in an airtight container at room temperature for up to a week. They can also be frozen for up to three months.