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Gingerdoodle Cookies Recipe

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This recipe for Gingerdoodle Cookies is from The Stephenson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups and 2 Tablespoons all purpose flour
1 Tablespoon cornstarch
2 teaspoons baking soda
2 teaspoons cinnamon, divided
1/2 teaspoon salt
1 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon nutmeg
3/4 cup (1.5 sticks) Butter softened
3/4 cup light brown sugar
1/2 cup divided extra fine sugar
1/4 cup molasses
1 large egg
2 teaspoons vanilla
Directions:
Directions:
Preheat Oven to 350º
In a medium sized bowl, whisk together flour, cornstarch, baking soda, one teaspoon cinnamon, salt, ginger, cloves, and nutmeg. Set aside
In a small bowl, combine 1/4 cup granulated sugar and remaining one teaspoon cinnamon. Set aside
In a stand mixer, cream together butter, brown sugar, and remaining 1/4 cup of granulated sugar until light and fluffy. Add molasses, egg and vanilla extract, mixing until well combined. Slowly add dry ingredients to wet ingredients, and mix until fully combined.
Roll one heaping teaspoon of dough into balls and toss in cinnamon sugar. Place on cookie sheets about 2 inches apart
Bake for 10 minutes, until edges are just set. While warm sprinkle tops of cookies with any remaining cinnamon/sugar mixture.
Store in airtight container up to a week.
*** Use spoon and sweep method to measure flour......Use a spoon to spoon flour into measuring cup. scooping with measuring cup directly into flour may result in too much flour required for recipe.
Number Of Servings:
Number Of Servings:
28 cookies

 

 

 

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