Gingerdoodle Cookies

• Vegetarian

• Produce

  • 1/2 tsp Ginger

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, light
  • 2 tsp Cinnamon
  • 1/8 tsp Cloves
  • 1 tsp Cream of tartar
  • 7/16 cup Granulated sugar
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted

Found on kristineskitchenblog.com

Description

Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp. baking soda
• ½ tsp. baking powder
• ½ tsp. salt
• 1 tsp. cream of tartar
• 1 tsp. cinnamon
• ½ tsp. ginger
• ¼ tsp. nutmeg
• ⅛ tsp. cloves
• ½ cup (1 stick) unsalted butter, softened slightly
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• ¼ cup molasses
• 1 egg
• 1 tsp. vanilla
• 3 tbsp. granulated sugar
• 1 tsp. cinnamon

Directions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cream of tartar, cinnamon, ginger, nutmeg, and cloves.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and ¼ cup granulated sugar. Mix in molasses, egg, and vanilla. With the mixer on low speed, mix in the flour mixture until just combined.
• Stir together the 3 tablespoons granulated sugar and 1 teaspoon cinnamon. Scoop dough by the tablespoonful and roll into balls. Roll the balls in the cinnamon-sugar mixture and place on the prepared baking sheet. Bake cookies for 9 minutes, until barely golden and set. Be careful not to over-bake them, so they will keep their soft, chewy centers. Let cookies cool on the pan for 5 minutes before removing to a wire rack to finish cooling.