Gingerdoodle Cookies
Gingerdoodle Cookies combine the cozy spice of ginger cookies with the soft, buttery sweetness of classic doodles, rolled in sugar for a delicate sparkle and lightly crisp exterior.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1 cup unsalted butter, softened Make sure it's softened for easy mixing.
- 1 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
For Coating
- 1/2 cup sugar for rolling Use granulated sugar for coating.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, beat the softened butter, sugar, and brown sugar together until creamy.
- Add the egg and vanilla extract, mixing well until fully incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined to avoid overmixing.
Baking
- Roll the dough into 1-inch balls and roll each ball in sugar.
- Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cooled cookies in an airtight container at room temperature. They can also be frozen for longer storage.