Description
These Gingerdoodle Cookies combine the warm spices of ginger, cinnamon, and cloves with the rich sweetness of molasses and brown sugar for a perfectly chewy and flavorful treat. Soft on the inside and lightly crisp on the edges, they make a delightful snack or dessert, especially during cooler months or festive occasions.
Ingredients
Scale
Dry Ingredients
- 1/2 cup (100 grams) white sugar
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger (1/2 teaspoon + 1 1/2 teaspoons combined)
- 2 1/2 cups (300 grams) all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
Wet Ingredients
- 2/3 cup (150 grams) unsalted butter, melted
- 1 cup (200 grams) dark brown sugar
- 1 large egg, at room temperature
- 1/4 cup (80 grams) molasses
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together white sugar, cinnamon, ground ginger, all-purpose flour, baking soda, cream of tartar, salt, and ground cloves until well combined and evenly distributed.
- Combine wet ingredients: In a separate bowl, mix melted unsalted butter with dark brown sugar, stirring until smooth and creamy. Beat in the egg, followed by molasses and vanilla extract until the mixture is homogenous.
- Form the dough: Gradually add the dry mixture to the wet ingredients, stirring continuously until a thick, sticky dough forms. Ensure all flour is fully incorporated, but do not overmix to prevent tough cookies.
- Shape the cookies: Using a tablespoon or small cookie scoop, shape the dough into balls and place them evenly spaced on the prepared baking sheets, allowing room for spreading.
- Bake the cookies: Bake in the preheated oven for 10–12 minutes or until the edges are set and just beginning to brown, but the centers remain soft. Avoid overbaking to keep them chewy.
- Cool and serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them firm up without becoming hard.
Notes
- For chewier cookies, slightly underbake and allow cooling on the sheet.
- Using room temperature egg helps in better mixing and texture.
- You can roll the dough balls in white sugar before baking for extra sparkle and texture.
- Store cookies in an airtight container at room temperature for up to one week.
- Adding a pinch of black pepper or cardamom can add an interesting spice dimension.
