Gingerdoodle Cookies
User Reviews
5.0
21 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
13 mins
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Servings
24 cookies
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Calories
229 kcal
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Course
Baked Goods
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Cuisine
American
Gingerdoodle Cookies
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Gingerdoodle Cookies are chewy, soft cookies that taste like a cross between a gingersnap and a snickerdoodle. Add this to your baking list ASAP! You'll love the texture of the cookies, but more importantly the molasses flavor with the cinnamon, ginger, and cloves is irresistible!
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Ingredients
- ¾ cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 large egg
- ¼ cup molasses
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup granulated sugar for rolling the cookies
- 1 teaspoon cinnamon for rolling the cookies
- 1 - 2 cups white chocolate melting wafers for dipping the cookies
Instructions
- Pre-heat oven to 375°F. Line baking sheet with parchment paper and set aside.
- Combine butter and brown sugar in a large mixing bowl. Beat together until fluffy. Add in the egg and beat until smooth. Add in the molasses and beat until well combined.
- Add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until combined.
- Using a medium cookie scoop (or about 2 Tablespoons), roll the cookie dough into a ball. Place the granulated sugar and cinnamon into a bowl and mix together. Roll the dough into the cinnamon sugar. Place on the baking sheet, about 2 inches apart.
- Bake for 7 to 8 minutes until the edges are firm. Allow to cool on the pan for 2 minutes and then transfer to a cooling rack. Cool completely.
- Melt white chocolate according to package directions. Dip half the cooled cookie into chocolate and return to parchment paper. Allow to set. ENJOY. Cookies can be stored in an airtight container at room temperature for up to one week, or freeze until desired!
Notes
- Can you freeze Ginger Molasses cookies? Store baked and cooled ginger molasses cookies in airtight freezer safe container for up to 3 months. Thaw on counter in container overnight.
- What kind of molasses is best for baking? Dark Molasses is my favorite choice for baking. Blackstrap molasses is too intense for most recipes.
Nutrition Information
Show Details
Calories
229kcal
(11%)
Carbohydrates
32g
(11%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Cholesterol
26mg
(9%)
Sodium
147mg
(6%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 26mg | 9% |
| Sodium | 147mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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