Gingerdoodle Cookies
Ingredients:
- 2 1/4 cups (280g) All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Ground Cardamom
- 1 cup (180g) Crystallized Ginger Chunks, diced into small pieces
- 1/2 cup (113g) Unsalted Butter, softened
- 1/2 cup (100g) White Fine Sugar
- 1/2 cup (110g) Brown Sugar, packed
- 1/4 cup (70g) Blackstrap Molasses
- 1 Large Egg
- 1 tsp Vanilla Extract
Coating:
- 1/2 cup (100g) White Fine Sugar
- 2 tbsp Ground Ginger
Directions:
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, ground ginger, cinnamon, nutmeg, cardamom, and ginger chunks
- In a mixing bowl with the paddle attachment cream together the softened butter, white fine sugar and brown sugar until light and fluffy.
- Beat in the molasses, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be slightly sticky.
- In a small bowl, mix together the white fine sugar and ground ginger to coat the cookies.
- Using a small cookie scoop, scoop dough and place on the prepared cookie sheet.
- Roll each dough ball in the sugar and ground ginger mixture, coating it evenly.
- Place the coated dough balls back onto the prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are set and the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Note: Store cookies in an airtight container on the counter for up to 5 days or in the freezer for up to 2 months.
Prep Time: 20 Minutes
Bake Time: 10-12 Minutes
Total Time: 30-32 Minutes
Yield: 2 Dozen Cookies