Gingerdoodle Cookies
Gingerdoodle Cookies combine the cozy spice of ginger and cinnamon with the soft, buttery sweetness of a classic sugar cookie. Rolled in cinnamon sugar before baking, these golden cookies are perfect for holiday trays or sharing with family and friends.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
For Rolling
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- Gradually blend in the dry ingredients until just mixed.
Rolling and Baking
- In a small bowl, combine the extra granulated sugar and cinnamon for rolling.
- Roll the dough into balls about 1 inch in diameter, then roll in the sugar-cinnamon mixture.
- Place on ungreased baking sheets about 2 inches apart.
- Bake for 8-10 minutes or until lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store leftover cookies in an airtight container at room temperature. For longer storage, freeze the cookies in an airtight container. Warm cookies briefly in a warm oven to reheat.