Gingerdoodle Cookies
Gingerdoodle cookies combine the cozy spices of gingerbread with the soft sweetness of snickerdoodles, perfect for sharing during the holidays.
Ingredients
Dry Ingredients
- 2.75 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Use softened butter for better mixing.
- 1.5 cups brown sugar, packed
- 0.75 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
For Rolling
- 0.25 cup granulated sugar For rolling.
- 1 teaspoon ground cinnamon For rolling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla.
- Gradually blend in the dry ingredients until just combined.
Rolling
- In a small bowl, mix together the granulated sugar and cinnamon for rolling.
- Roll the dough into balls and coat each ball in the sugar mixture.
Baking
- Place on prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks.
Notes
Store cooled cookies in an airtight container at room temperature. For longer storage, freeze in an airtight container.