Gingerdoodle cookies are a wonderful treat that blends the warm and spicy flavors of ginger and cinnamon with the classic charm of snickerdoodles. These cookies are soft, chewy, and packed with warming spices that make them perfect for any occasion. If you want to enjoy a tasty treat that feels cozy and comforting, you should try making gingerdoodle cookies. This recipe will guide you step by step on how to create these delicious cookies in your own kitchen.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe for many reasons. First, the combination of ginger and cinnamon gives these cookies a unique flavor that you won’t find just anywhere. The spices make every bite exciting and satisfying. Second, the texture is perfect – soft and chewy on the inside with a little crisp on the outside. Plus, they are easy to make! Even if you are new to baking, you can follow the simple steps and have fresh cookies in no time. Lastly, these cookies make a great treat for sharing with friends and family. They bring joy and smiles to anyone who tries them.
HOW TO MAKE Gingerdoodle Cookies
Making gingerdoodle cookies is a fun and straightforward process. You will start with preparing your ingredients and equipment, and then follow the easy step-by-step instructions. Let’s dive into how to create these delightful cookies from scratch.
EQUIPMENT NEEDED
To make gingerdoodle cookies, you will need some basic kitchen tools. Here is what you’ll need:
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Stand mixer or hand mixer
- Cookie sheets
- Silicone baking mat or parchment paper
- Medium-sized cookie scoop
- Wire rack
Ingredients You’ll Need :
- 1/2 cup granulated sugar (divided)
- 2 teaspoons cinnamon (divided)
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 3/4 cup (1.5 sticks) unsalted butter (softened)
- 3/4 cup light brown sugar
- 1/4 cup molasses
- 1 large egg
- 2 teaspoons vanilla extract
STEP-BY-STEP INSTRUCTIONS :
- Preheat your oven to 350°F (175°C) and line 2 cookie sheets with a silicone baking mat or parchment paper. Set these aside.
- In a small bowl, mix together 1/4 cup of granulated sugar and the remaining 1 teaspoon of cinnamon. This will be used to coat the cookies later. Set this mixture aside.
- In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking soda, 1 teaspoon of cinnamon, salt, ground ginger, ground cloves, and nutmeg. This mixture will be your dry ingredients. Set it aside.
- In a stand mixer, cream the softened butter, light brown sugar, and the remaining 1/4 cup of granulated sugar. Mix this until it becomes light and fluffy, which should take about 2 to 3 minutes.
- Add the molasses, egg, and vanilla extract to the butter mixture. Mix everything until it is well combined.
- Slowly add the dry ingredients to the wet ingredients. Mix until everything is fully combined and there are no dry patches.
- Use a medium-sized cookie scoop to scoop one heaping tablespoon of dough. With your hands, roll the dough into a ball. Then, toss it in the cinnamon sugar mixture to coat.
- Place the coated dough balls on your prepared cookie sheets, leaving about 2 inches between each for spreading. Repeat until you have used all the dough.
- Bake the cookies in the preheated oven for about 10 minutes. Keep an eye on them, as you want the edges to be just set. Be careful not to overbake the cookies.
- When the cookies are warm and fresh out of the oven, sprinkle the tops with any remaining cinnamon sugar mixture.
- Let the cookies rest on the cookie sheets for a few minutes, then transfer them to a wire rack to cool completely.
HOW TO SERVE Gingerdoodle Cookies
Gingerdoodle cookies are perfect to enjoy on their own or as part of a dessert spread. You can serve them with a glass of milk, a cup of tea, or even some hot chocolate. They also make a delightful treat for cookie exchanges, holiday gatherings, or simply to share with family and friends. Feel free to enjoy them fresh out of the oven or keep them stored for later.
STORAGE & FREEZING : Gingerdoodle Cookies
To keep your gingerdoodle cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze the cookies. To freeze, place them in a single layer on a baking sheet and freeze them until solid. Once frozen, you can transfer the cookies to a zip-top freezer bag. They will stay good in the freezer for up to three months. When you’re ready to eat them, simply let them thaw at room temperature.
SERVING SUGGESTIONS
Here are some great ideas for serving your gingerdoodle cookies:
- Serve them with a scoop of vanilla ice cream for a delicious dessert.
- Crumble them over yogurt or oatmeal for a tasty breakfast treat.
- Pair them with coffee or tea for an afternoon snack.
- Create a cookie platter with different treats, including gingerbread men, snickerdoodles, and your gingerdoodle cookies.
VARIATIONS
If you want to put a twist on your gingerdoodle cookies, consider these variations:
- Add Chocolate Chips: Mix in some chocolate chips for a chocolaty twist.
- Use Different Spices: Experiment with spices like cardamom or allspice for an even more complex flavor.
- Add Nuts: Chopped walnuts or pecans can add a nice crunch to your cookies.
- Make Them Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version.
FAQs
1. Can I use brown sugar instead of granulated sugar?
Yes, you can use brown sugar in place of granulated sugar. However, this may change the taste and texture of your cookies slightly, making them chewier.
2. Is it necessary to use molasses?
Molasses adds moisture and a rich flavor to the cookies. If you don’t have it, you can substitute it with honey or maple syrup, but the flavor will be different.
3. Can I make the dough ahead of time?
Absolutely! You can make the dough ahead of time and refrigerate it for up to 3 days. Just make sure it’s wrapped well. You can also freeze the dough for longer storage.
4. What should I do if my cookies spread too much?
If your cookies spread too much, you may have added too much butter or not enough flour. Try chilling your dough for 30 minutes before baking to prevent excessive spreading.
MAKE-AHEAD TIPS FOR Gingerdoodle Cookies
To save time, you can prepare the dry ingredients ahead of time. Just mix the flour, cornstarch, baking soda, spices, and salt together and store them in an airtight container. When you’re ready to bake, just cream the butter and sugars, add the wet ingredients, and then mix in your pre-measured dry mix. You can also pre-scoop and roll the cookie dough into balls and freeze them until you are ready to bake. This way, you can bake fresh cookies whenever you desire!
Gingerdoodle Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line 2 cookie sheets with a silicone baking mat or parchment paper. Set these aside.
- In a small bowl, mix together 1/4 cup of granulated sugar and the remaining 1 teaspoon of cinnamon. Set this mixture aside for coating the cookies.
- In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking soda, 1 teaspoon of cinnamon, salt, ground ginger, ground cloves, and nutmeg. Set it aside.
- In a stand mixer, cream the softened butter, light brown sugar, and the remaining 1/4 cup of granulated sugar until light and fluffy (about 2 to 3 minutes).
- Add the molasses, egg, and vanilla extract to the butter mixture and mix until well combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until everything is fully combined with no dry patches.
- Use a medium-sized cookie scoop to scoop one heaping tablespoon of dough. Roll it into a ball and coat in the cinnamon sugar mixture.
- Place the coated dough balls on the prepared cookie sheets, leaving about 2 inches between each for spreading. Repeat until all dough is used.
- Bake the cookies in the preheated oven for about 10 minutes, ensuring the edges are just set.
- Sprinkle the tops with any remaining cinnamon sugar mixture right out of the oven.
- Let the cookies rest on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely.