Chewy Gingerdoodles Recipe: This Ginger Cookie Recipe May Win Christmas Cookies Holidays

Snickerdoodles are my favorite cookie. Period. Well, until I tried gingerdoodles. Gingerdoodles are a spicy twist on the classic snickerdoodle. Cinnamon isn't the only spice invited to the party! The cookie recipe does has cinnamon, but also ginger, nutmeg and cloves. Molasses adds even more depth to this soft and chewy ginger cookie.

Gingerdoodles are amazing served warm right after baking, but are also irresistible when cooled. Store the cookies in an airtight container. These cookies make wonderful holiday food gifts. Move over snickerdoodles, there's a new cookie on the tray this holiday season.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: Makes about 30 cookies

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 egg
• 1 teaspoon vanilla 
• 1/4 cup molasses
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• dash of salt
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 cup granulated sugar, for rolling
• 1/8 teaspoon ground ginger, for rolling (or to taste)

Here's how to make it: 

1. In a bowl, cream together the butter, granulated sugar and brown sugar until fluffy. 
2. Add the egg, vanilla and molasses. Beat vigorously until it turns light brown, about 2 minutes. 
3. Add the cinnamon, cloves, nutmeg, ginger, salt, flour and baking soda. Stir until just combined. 
4. Combine the 1/4 cup granulated sugar and ground ginger in a bowl. 
5. Roll the dough into balls, then roll in the ginger sugar mixture. Place onto cookie sheets lined with parchment paper. 
6. Bake in a preheated 350-degree F oven for about 7 to 8 minutes. Do not overbake. Cool the cookies about 5 minutes on the cookie sheets before removing. 

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