Gingerdoodle Cookies
These Gingerdoodle Cookies combine the soft, comforting texture of a snickerdoodle with the warm spice of gingerbread, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Make sure it's properly softened for easy creaming.
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 2 large eggs Add eggs one at a time.
- 1 teaspoon vanilla extract
- Coarse sugar for rolling For coating the cookie dough balls.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare a baking sheet.
- In a bowl, mix the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
Mixing the Dough
- In a large bowl, cream the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually blend in the dry ingredients until a cookie dough forms.
Baking
- Roll the dough into balls and coat in coarse sugar.
- Place on a baking sheet and bake for 8-10 minutes until edges are golden.
- Allow the cookies to cool before serving.
Notes
Store cooled cookies in an airtight container at room temperature. For longer storage, freeze them in a freezer-safe container or bag.