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

• 1/2 cup (100g) White Fine Sugar
• 2 tbsp Ground Ginger

Directions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, ground ginger, cinnamon, nutmeg, cardamom, and ginger chunks
3. In a mixing bowl with the paddle attachment cream together the softened butter, white fine sugar and brown sugar until light and fluffy.
4. Beat in the molasses, egg, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be slightly sticky.
6. In a small bowl, mix together the white fine sugar and ground ginger to coat the cookies.
7. Using a small cookie scoop, scoop dough and place on the prepared cookie sheet.
8. Roll each dough ball in the sugar and ground ginger mixture, coating it evenly.
9. Place the coated dough balls back onto the prepared baking sheets about 2 inches apart.
10. Bake for 10-12 minutes, or until the cookies are set and the edges are lightly golden.
11. 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