Gingerdoodles
Classic snickerdoodles and gingerbread cookies collide in these soft and chewy gingerdoodles that are heavenly paired with a cup of coffee!
Servings 18 cookies
Calories 168kcal
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 2/3 cup plus 1/4 cup granulated sugar, divided
- 1/4 cup molasses
- 1 large egg, room temperature
- 2 teaspoons grated fresh ginger
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350F. Line two medium sheet pans with parchment paper and set aside.
- Place butter, 2/3 cup sugar, and molasses in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add egg, ginger, and vanilla, beating well until smooth.
- In a separate medium bowl, combine flour, cream of tartar, baking soda, ginger, and salt. Fold into butter mixture until dough is just combined.
- In a small bowl, combine remaining 1/4 cup sugar and cinnamon.
- Use a medium cookie scoop to scoop dough out into 1-in balls. Roll balls in cinnamon sugar until evenly coated and place 2 inches apart on prepared sheet pans. Flatten cookies very slightly with the palm of your hand.
- Bake cookies at 350F 9-10 minutes until edges of cookies are golden brown. Allow cookies to cool on sheet pans 10 minutes before transferring to a wire cooling rack to cool completely. Enjoy!
Notes
Storing Instructions
Store cookies in an airtight container at room temperature up to 4 days. Cookies may also be frozen up to 2 months.
Nutrition
Serving: 1 cookie | Calories: 168kcal | Carbohydrates: 24.8g | Protein: 2g | Fat: 5.6g | Saturated Fat: 3.4g | Cholesterol: 24mg | Potassium: 128mg | Fiber: 0.6g | Sugar: 11.6g | Calcium: 18mg | Iron: 1mg