Awhile back, I let my kids each pick out a treat from the cookie aisle of the grocery store. One picked out Chips Ahoy cookies, another chose crackers, and the third decided he wanted a giant box of ginger snaps. If you’ve ever had ginger snaps, you know why the word “snaps” is part of the name. They are so hard, they literally snap when you break them. But they’re full of spicy ginger flavor and a nice change from the more popular sugary cookies of the season.
I love their flavor, but prefer a soft, chewy cookie.
So I tried something new and combined two cookies into one. I call it a GingerDoodle and it’s a mix of ginger snaps and snicker doodles. Soft and chewy, spicy and warming, rolled in sugar and cinnamon.
Now, I’m no food blogger. I don’t have the patience to take gorgeous pictures of my process and I usually eat half of whatever I made before I have time to grab the camera for an enticing picture, so please look past my lack of eye candy.
Now. Without further ado, I give you the Gingerdoodle!
1 cup unsalted butter, softened
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2/3 cup unsulphered molasses
2 T pure vanilla extract
4 tsp cinnamon
2 tsp ginger
1 tsp nutmeg
1/4 tsp salt
4 cups all-purpose flour
2 tsp cornstarch (this is what keeps it soft)
2 tsp baking soda
1 tsp cream of tartar
Cinnamon Sugar Coating
1 cup granulated sugar
4 tsp cinnamon
- For the cookies- combine butter, sugars, and eggs and beat on medium-high until mixture is creamy, about 3 minutes.
- Add the molasses, vanilla, cinnamon, ginger, nutmeg, and salt and beat on medium-high until smooth.
- Scrape down sides of bowl and add the flour, cornstarch, baking soda, and cream of tartar and mix until just combined.
- Cover the bowl and pop it in the fridge for a couple hours to overnight.
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- In a small bowl, combine granulated sugar and cinnamon.
- Remove dough from refrigerator and roll 2 tablespoons of dough into a ball. Roll the ball in the cinnamon-sugar coating, place on baking sheet and gently press the center down with your thumb. Repeat- placing dough balls about 2 inches apart on the baking sheet.
- Bake for 9-10 minutes. Remove and let cool on the cookie sheet.
- This makes a lot of cookies. I baked about 25 at a time and put the leftover dough back in the refrigerator, ready to bake some fresh cookies again in the next few days.
- If you have any left, store them in an airtight container on the counter.
I hope you enjoy them! They go amazingly well with a hot cup of coffee. For breakfast. . . uhhhhh, I meant dessert. =)