Gingerdoodles (Gingerbread Snickerdoodle Cookies)

By Tarah716

Ingredients

• For rolling:
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 2 teaspoons cream of tartar
• 1/2 cup (8 tablespoons) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 3 tablespoons unsulphured molasses
• 4 tablespoons granulated sugar
• 2 teaspoons ground cinnamon

Details

Servings 30
Preparation time 20mins
Cooking time 30mins
Adapted from seededatthetable.com

Preparation

Step 1

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liner.

In a medium sized bowl, whisk together the flour, baking soda, salt, ginger, nutmeg, cloves, cinnamon, and cream of tartar; set aside.

In a large mixing bowl, cream together the 3/4 cup granulated sugar and the brown sugar with the butter until light and fluffy, about 2 minutes. Mix in the eggs one at a time. Stir in the molasses until combined.

Gradually add the dry ingredients to the wet ingredients and stir until a dough forms. In a separate shallow bowl, combine the 4 tablespoons sugar with the 2 teaspoons ground cinnamon. Use a medium cookie scoop to spoon out dough balls into the cinnamon sugar mixture, one or two at a time. Roll the ball in the sugar mix until lightly coated, then place on the lined baking sheets.

Bake for 10-12 minutes, rotating pans halfway through. Let cool 10 minutes on baking sheet before transferring to wire racks to cool completely.