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Gingerdoodle Cookies

Course Dessert
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 30 minutes
Servings 15 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.