Yield: 2 dozen cookies

Gingerdoodle Cookies

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes

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!

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 tsp cinnamon (for rolling the cookies)
  • 1 to 2 cups white chocolate melting wafers (for dipping the cookies)

Instructions

  1. Pre-heat oven to 375°F. Line baking sheet with parchment paper and set aside.
  2. 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.
  3. Add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until combined.
  4. 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.
  5. 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.
  6. 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:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 229Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 147mgCarbohydrates: 32gFiber: 1gSugar: 23gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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