A great, snappy cookie to add to your holiday line-up are these Gingerdoodles. Soft, chewy, and spicy, with a little extra love. The cinnamon-sugar, groovy kind of love. Hence the "-doodle" portion of their name.
These cookies feature a motley crew of flavors — cinnamon, ginger, cloves, nutmeg, and molasses. But the coating of sweet on the outside softens the spice a little, distinguishing these treats from your average gingerbread treat.
Gingerdoodles Recipe (makes 3 dozen cookies)
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
3/4 tsp. vanilla extract
1/4 cup molasses
2 cups flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/8 tsp. cloves
1/8 tsp. nutmeg
1/4 cup sugar plus 1/2 tsp. cinnamon, for rolling
Preheat oven to 350 degrees. Grease your cookie sheets and set aside.
Cream butter for about 30 seconds. Add white and brown sugars and cream until light and fluffy. Add in the egg, vanilla, and molasses. Mix for 1-2 minutes until well-combined.
In a small, separate bowl, combine the flour, baking soda, spices, and salt. Add gradually to the wet ingredients and mix just until dry ingredients are combined.
In a shallow bowl, combine cinnamon and sugar for rolling the cookies. Then, using a small ice cream scoop (or a teaspoon), scoop out the dough and place into the cinnamon sugar mixture. Toss the dough ball in the sugar and then use the palms of your hands to roll it into a sphere. Place the cookies 1.5-2 inches apart on your greased cookie sheet.
Bake 8-9 minutes (you want the cookies to look done on the outside but be soft and chewy on the inside). Cool for 5 minutes on the cookie sheet and then transfer to cooling rack. Let cool completely and then store in an airtight container.
Click here for a printable recipe!