Gingerdoodle Cookies
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 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
Description
These Gingerdoodle Cookies start with a dough of softened butter, packed light brown sugar, egg, and molasses combined with flour, baking soda, cinnamon, ground ginger, cloves, and salt. The dough is rolled into balls, coated in a cinnamon sugar mixture, and baked until the edges are set but the centers remain soft. Once cooled, half of each cookie is dipped in melted white chocolate, which sets to provide a sweet and creamy balance to the spicy cookie base.
The cookies have a chewy texture with warm spice notes prominently from the ginger and cinnamon. The molasses adds moisture and depth, creating a classic gingerdoodle flavor. The cinnamon sugar coating adds an additional crisp sweetness on the exterior.
The cookies can be stored in an airtight container at room temperature for up to one week or frozen for longer storage. When frozen, thaw overnight at room temperature. Dark molasses is preferred for baking to avoid an overly intense flavor sometimes found in blackstrap molasses.
Ingredients
- ¾ cup butter softened, unsalted
- 1 cup light brown sugar packed
- 1 egg large
- ¼ cup molasses
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon cloves ground
- 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
- Store baked and cooled cookies in an airtight freezer-safe container for up to 3 months; thaw at room temperature overnight before serving.
- Use dark molasses for baking to achieve balanced flavor; blackstrap molasses may be too intense.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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