why make this recipe

Gingerdoodle cookies are a delightful blend of flavors that combine the warmth of ginger with the comforting taste of a classic snickerdoodle. These cookies are perfect for holidays, sharing with friends, or enjoying with a cup of tea or coffee. Their soft and chewy texture, paired with a hint of spice, makes each bite a cozy experience. Plus, they are easy to make and require simple ingredients you likely already have in your pantry.

how to make Gingerdoodle Cookies

Ingredients:

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract
• 1/4 cup granulated sugar (for rolling)
• 1 tablespoon ground cinnamon (for rolling)

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy.
4. Add in the egg and vanilla, mixing until everything is well combined.
5. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
6. In a small bowl, mix the remaining sugar and cinnamon together for rolling.
7. Roll the dough into small balls, then roll each in the cinnamon-sugar mixture to coat.
8. Place the cookies on a baking sheet lined with parchment paper.
9. Bake for 8-10 minutes, or until the edges are lightly golden.
10. Once out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

how to serve Gingerdoodle Cookies

Gingerdoodle cookies are best served warm, fresh from the oven, or after they have cooled slightly. They pair perfectly with a glass of milk or a steaming cup of coffee or tea. For a festive touch, try serving them on a decorative plate or giving them as gifts in a cute tin.

how to store Gingerdoodle Cookies

To keep your gingerdoodle cookies fresh, store them in an airtight container at room temperature. They can stay fresh for up to a week. If you want to keep them longer, consider freezing them. Simply place the cooled cookies in a freezer-safe bag or container, and they will last for up to three months. Thaw them at room temperature before enjoying.

tips to make Gingerdoodle Cookies

• Make sure your butter is softened, but not melted. This helps to achieve the right texture.
• Don’t over-mix the dough once you add the dry ingredients. This keeps the cookies light and chewy.
• If you prefer a spicier cookie, feel free to adjust the spices to your liking.
• For an extra flavor boost, add a pinch of nutmeg or a tablespoon of molasses.

variation

You can add chocolate chips or nuts to the dough for a fun twist on the classic gingerdoodle cookies. Another great variation is to dip half of the cooled cookies in melted chocolate for a rich and sweet treat.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option.

2. What can I use instead of butter?
You can use margarine or a dairy-free butter substitute if you are looking for a dairy-free option.

3. How can I make these cookies spicier?
To make them spicier, increase the amounts of ground ginger or cinnamon in the recipe. You can also experiment with adding more cloves or even a pinch of cayenne for a kick.