With marshmallow orders in full swing during the month of December, we had little time for baking. But, we did get a few special treats in. My favorite were Gingerdoodle cookies. As the name implies, these are a combination of sinckerdoodles and gingersnaps. They’re nice and soft, which is a great alternative to the traditional gingersnap.
I would eat these all winter long. So while it may be too late to make them for Santa, they go perfectly with hot cocoa, or (if you’re like me) with a bowl of vanilla ice cream. It’s never too cold out for ice cream.
Adapted from: Averie Cooks
½ c unsalted butter, room temperature
½ c brown sugar
½ c sugar, divided
1 large egg, room temperature
1/2 c molasses
1 T vanilla extract
4 t cinnamon, divided
1 t ground ginger
1 t ground cloves
½ t ground nutmeg
pinch of salt
2 c all-purpose flour
1 t cornstarch
1 t baking soda
½ t cream of tartar
- With an electric mixer, combine butter, brown sugar, ¼ c sugar, and egg. Beat on medium-high speed until creamy, scraping down the sides as necessary, for about 4 minutes.
- Add molasses, vanilla, 2 t cinnamon, and remaining spices through the salt, until well-combined, about 1 minute.
- Add flour, cornstarch, baking soda, and cream of tartar, beating on low speed until combined, about 45 seconds.
- Line a cookie sheet with parchment or silpat. Using a spoon and your hands, create balls of cookie dough approximately 1.5-2 Tablespoons in size. They will be quite soft and sticky. Refrigerate for at least 2 hours to firm them up.
- While in the refrigerator, combine the remaining ¼ c of sugar and 2 t of cinnamon in a small bowl. Set aside.
- Preheat oven to 350 degrees.
- Once chilled, take each ball of dough, roll in your palms to create a nice shape, and dip in the cinnamon-sugar for a thorough coating. Place back on the cookie sheets. Because they’re chilled, they will spread only minimally during baking, so you should be able to fit quite a few per sheet.
- Bake 9-12 minutes, until the edges have set. They will continue to firm up a bit after you remove them from the oven. Do not over-bake or you will lose the soft and chewy element! Cool on baking sheet for about 10 minutes and then transfer to a cooling rack.
P.S. The Sweet Jumbles Etsy store will reopen in a few days. We’re taking some time to enjoy the holidays, too!