Description

These Easy Gingerdoodle Cookies are wonderfully soft and chewy, packed with warm spices like cinnamon, ginger, and cloves. Rolled in sugar and baked to perfection, they deliver a delightful blend of sweet molasses flavor and a perfect gingery kick, making them an ideal treat for any occasion or holiday season.

Ingredients

Scale

Wet Ingredients

3/4 cup butter (softened)
1 cup brown sugar
1 egg
1/4 cup molasses

Dry Ingredients

2 1/4 cups all purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt

For Rolling

1/4 cup granulated sugar

Instructions

Preheat and Prepare: Preheat your oven to 375 degrees F (190 degrees C). Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy. This step helps incorporate air, giving your cookies a nice texture. Then add the egg and molasses, beating until smooth and scraping down the sides of the bowl as needed to combine fully.
Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. This ensures even distribution of leavening and spices. Gradually add these dry ingredients to the wet mixture, mixing just until combined to avoid tough cookies.
Form and Coat Cookies: Roll the cookie dough into tablespoon-sized balls, then gently roll each ball in granulated sugar. This adds a sweet, slightly crunchy exterior to the soft cookie.
Arrange and Bake: Place the sugar-coated dough balls on the prepared cookie sheet, spacing them at least 2 inches apart to allow spreading. Bake in the preheated oven for 8 to 10 minutes, until the edges are set and the tops look slightly cracked.
Cool: Let the cookies cool on the cookie sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely. Enjoy your fresh gingerdoodle cookies!

Notes

Do not overmix the dough once the dry ingredients are added to keep cookies tender.
Molasses adds moisture and a rich flavor, so using dark molasses is recommended for best taste.
You can substitute brown sugar with coconut sugar for a more natural sweetness.
Store cookies in an airtight container at room temperature for up to a week.
For extra flavor, try adding a pinch of nutmeg or black pepper to the spice mix.

Prep Time: 15 minutes
Cook Time: 8 to 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: gingerdoodle cookies, molasses cookies, soft ginger cookies, spice cookies, easy cookie recipe, holiday cookies