Browse by
Browse by
Browse by
Browse by
Gingerdoodle Cookies
Member Submitted Recipe
Food Blogger Recipe
Gingerdoodle Cookies
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
1
Sign in to rate this recipe
If you are looking for the best holiday cookie to bring to your Cookie Exchange, look no further than these Gingerdoodle Cookies! They are the perfect cross between a gingerbread cookie and a snickerdoodle. They are so incredibly chewy, with a deep rich flavor, that everyone will be begging for you to share the recipe.
 
Prep time
0:15
Bake/Cook time
0:10
Yield
28 cookies
Sign in to post a comment
Gingerdoodle Cookies
Light Brown Sugar
Extra Fine Granulated Sugar
Prep time :
0:15
Bake/Cook time :
0:10
Yield :
28 cookies

INGREDIENTS

  • 2 cups and 2 tablespoons all-purpose flour*
  • 1 tablespoon cornstarch
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon, divided
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 3/4 cup (1.5 sticks) butter, softened
  • 3/4 cup Imperial Sugar Light Brown Sugar
  • 1/2 cup, divided Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 teaspoons vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350°F and line 2 cookie sheets with a silicon mat or parchment paper. Set aside.
  2. Place granulated sugar in a shallow bowl and set aside.
  3. In a medium sized bowl, whisk together flour, cornstarch, baking soda, 1 teaspoon cinnamon, salt, ginger, cloves, and nutmeg. Set aside. In a small bowl, combine 1/4 cup granulated sugar and remaining 1 teaspoon cinnamon. Set aside.
  4. In stand mixer, cream together butter, brown sugar and remaining 1/4 cup granulated sugar until light and fluffy. Add molasses, egg and vanilla extract, mixing until well combined. Slowly add dry ingredients to wet ingredients, and mix until fully combined.
  5. Roll 1 heaping tablespoon of dough into balls and toss in cinnamon sugar mixture. Place on cookie sheets, leaving about 2 inches for spreading.
  6. Bake for 10 minutes, until the edges are just set. As soon as you pull cookies out of oven, sprinkle the tops of cookies with any remaining cinnamon sugar mixture.
  7. Store in an airtight container for up to a week!

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

Shout Out To Our Baking Friends
    ::    Mary C    ::    Debra    ::    LKrafft    ::    Rema J Reed    ::    Yvonne Obregon    ::    kelli    ::    shirley    ::    Lisa B.    ::    Big Ang    ::    Lynne    ::    BQSAVINGMONEY    ::    KeKe    ::    Nicole C    ::    Tina Thrasher    ::    Priscilla S    ::    Betty Lou    ::    LINDA S    ::    Beckie S    ::    Deb Lucas    ::    Kim R
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2018 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.