Easy Gingerdoodle Cookies
This super easy Gingerdoodle Cookie Recipe is filled with brown sugar, molasses and spices for a tender, melt in your mouth cookie.
This super easy Gingerdoodle Cookie Recipe is filled with brown sugar, molasses and spices for a tender, melt in your mouth cookie.
- Carbohydrate 22.1516206475272 g
- Cholesterol 48.5511718895751 mg
- Fat 16.0722242671345 g
- Fiber 0.28830538532373 g
- Protein 1.28824854171345 g
- Saturated Fat 10.0849127050199 g
- Serving Size 1 1 cookie (46g)
- Sodium 119.564084955561 mg
- Sugar 21.8633152622035 g
- Trans Fat 1.16404275251414 g
- Calories 234 calories
Step-by-step
- Preheat oven to 375 degrees F. Line a cookie sheet with a silicone baking mat or parchment paper.
- In a large bowl beat the butter and brown sugar until light and fluffy. Add in the egg and molasses and beat until smooth, scraping down sides of bowl as needed.
- In a separate bowl sift together the flour, baking soda, cinnamon, ginger, cloves and salt. Add the dry ingredients to the wet ingredients and mix just until combined (do not over mix!).
- Roll the cookie dough into tablespoon size balls and roll in the granulated sugar.
- Space the cookie dough at least 2 inches apart on the cookie sheet and bake for 8 to 10 minutes. Let cool for 5 minutes on cookie sheet before removing to wire rack to cool completely. Enjoy!
Golden edges give way to centers that remain soft and yielding when these spiced treats emerge from a 375 degree F oven. Spices like cinnamon, cloves, and ginger lose volatile compounds over prolonged storage, so verify that ground jars were purchased within the last six months for maximum punch. Molasses provides the primary humectant property, drawing moisture from the air to keep the crumb tender over several days.
Batch sizes scale linearly with the exception of the single egg, which presents a challenge when halving measurements. Whisking the egg thoroughly in a separate small container allows precise division by weight or volume if a smaller yield of sixteen cookies is desired instead of thirty-two. Doubling requires careful monitoring of mixer capacity, as heavy-duty stand bowls prevent motor strain when incorporating two and a quarter cups of flour per standard batch.
Sequence preparation by gathering dry components first before creaming salted butter and brown sugar until pale and aerated. Sifting flour alongside baking soda distributes the leavening agent uniformly, preventing pockets of uneven rise across the baking sheet. Chilling dough balls for fifteen minutes firms the fat content, restricting excessive spread during the initial minutes of heat exposure.
Wire racks permit upward steam release during cooling, preserving the crackled exterior created by the granulated sugar coating. Storing batches in airtight containers with a slice of plain white bread maintains softness by transferring moisture directly to the baked goods. Consume within one week for optimal aromatic delivery.
