Gingerdoodle Cookies
Servings: 33
Ingredients
- 2 cups plus 2 tablespoons flour
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 2 teaspoons cinnamon, divided
- ½ teaspoon salt
- 1 teaspoon ginger
- ¼ teaspoon cloves
- ⅛ teaspoon nutmeg
- ¾ cup butter, softened
- ¾ cup light brown sugar
- ½ cup sugar, divided
- ¼ cup molasses
- 1 large egg
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven 350℉. Line two cookie sheets with parchment paper or silicone mats. Set aside.
- Whisk together the flour, cornstarch, baking soda, one teaspoon of cinnamon, salt, ginger, cloves, and nutmeg in a medium bowl. Set aside.2 cups plus 2 tablespoons flour, 1 tablespoon cornstarch, 2 teaspoons baking soda, 2 teaspoons cinnamon, divided, ½ teaspoon salt, 1 teaspoon ginger, ¼ teaspoon cloves, ⅛ teaspoon nutmeg
- In a small bowl, stir together the remaining teaspoon of cinnamon and ¼ cup of the granulated sugar.
- Using a stand mixer or hand mixer, cream together the butter, brown sugar, and remaining ¼ cup granulated sugar until light and fluffy, about 4 minutes. Add in the molasses, egg, and pure vanilla extract, mixing until incorporated.¾ cup butter, softened, ¾ cup light brown sugar, ½ cup sugar, divided, ¼ cup molasses, 1 large egg, 2 teaspoons pure vanilla extract
- Slowly add the dry ingredients to the wet ingredients, and mix until fully combined.
- Using a medium cookie scoop, roll dough into balls and toss to coat in the cinnamon sugar mixture. Place them 2" apart on the prepared baking sheets.
- Bake for 8-10 minutes, until the edges are just set. Cool for 10 minutes on the baking sheet before removing them to a cooling rack to cool completely.
- Store in an airtight container for up to 5 days.
