Introducing Gingerdoodle Cookies – the delightful fusion of ginger snaps and snickerdoodle cookies! These treats bake up perfectly, boasting a crispy edge with a soft, gooey center infused with ginger spice and coated in a heavenly blend of cinnamon and sugar.
Why You’ll Adore This Recipe:
- Gingerdoodle Cookies whip up in just under 30 minutes, perfect for those spontaneous baking urges.
- No need to chill the dough, saving you precious time and energy.
- These cookies strike the perfect balance between crispy edges and a tender, chewy center, delivering a texture that’s simply irresistible.
- Bursting with warm ginger spice and enveloped in a cozy cinnamon-sugar embrace, each bite is a delightful symphony of flavors.
- A unique addition to your holiday baking lineup, sure to impress friends and family alike with their festive charm.
Here are some handy tips to ensure your Gingerdoodle Cookies turn out perfectly:
- An electric mixer is your best friend for this recipe, ensuring that the butter and sugars are creamed together to perfection.
- Opting for just the egg yolk, rather than the whole egg, contributes to the ideal cookie texture, thanks to its higher fat content.
- Remember, these cookies will be soft when initially taken out of the oven, but fear not! They’ll continue to bake on the baking sheet, so allow them to cool for 10 minutes before indulging.
Now, let’s address some common questions:
- Can you use gluten-free flour instead of all-purpose flour? While all-purpose flour yields the best results, you can try a 1:1 swap with gluten-free flour like Bob’s Red Mill or King Arthur’s Gluten-Free 1:1 flour, but keep in mind that this may slightly alter the texture.
- How can you make these vegan? Though not tested, you might swap out the egg yolk and dairy butter for dairy-free alternatives and perhaps add 1/4 cup of almond butter instead of the egg yolk. Feel free to share your experience in the comments!
- What’s the difference between blackstrap molasses and regular? Regular molasses, obtained after the second boiling, offers a mild sweetness, whereas blackstrap molasses from the third boiling tends to be bitter. Stick to regular molasses for this recipe for optimal flavor.
Gingerdoodle Cookies
Ingredients
For the Gingerdoodle Cookies:
- 6 tablespoons of room temperature grass-fed butter
- 3/4 cup of coconut sugar or cane sugar
- 1 large egg yolk at room temperature
- 1/4 cup of molasses avoid blackstrap
- 2 teaspoons of vanilla extract
- 1/4 teaspoon each of ground cloves nutmeg, ginger, and cinnamon
- 1/2 teaspoon each of cream of tartar baking soda, baking powder, and salt
- 1 cup of all-purpose flour
For the Cinnamon and Sugar Coating:
- 1/3 cup of cane sugar
- 2 teaspoons of cinnamon
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In an electric mixer, cream together the butter and sugar until well combined.
- Add the egg yolk, vanilla extract, and molasses, mixing until smooth.
- Incorporate the spices, salt, baking soda, and baking powder.
- Gradually add the flour, mixing until just combined – avoid overmixing.
- Use a single cookie scoop to portion the dough, rolling each ball in the cinnamon-sugar coating.
- Place the coated dough balls on the baking sheet and bake for 9-11 minutes.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Creaming the butter and sugars is crucial for a perfect texture.
- Using only the egg yolk contributes to the cookie’s ideal consistency.
- Let the cookies cool on the baking sheet to set before indulging in their warm, gingery goodness.