Ingredients
Scale
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.