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Gingerdoodle Cookies

A warm, spiced cookie with a soft center and a cinnamon-sugary crust, combining the flavors of gingerbread and snickerdoodle in one delicious bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour Measure flour correctly: spoon and level to avoid dense cookies.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger For spicier cookies, increase to 1 1/2 teaspoons.
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
For Rolling
  • 1/4 cup granulated sugar Mixed with 1 teaspoon cinnamon.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking soda, baking powder, spices, and salt.
  3. In another bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Roll the dough into 1-inch balls and coat each ball in the sugar-cinnamon mixture.
Baking
  1. Place cookies on a baking sheet lined with parchment paper, spaced about 2 inches apart.
  2. Bake for 10-12 minutes or until the edges are lightly golden.
  3. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies are perfect warm or at room temperature. For a special touch, offer with a scoop of vanilla ice cream for an ice cream sandwich. Store in an airtight container for up to 4 days at room temperature, or keep in the fridge for up to 10 days. Freeze for up to 3 months.