Description
Chewy and spiced cookies with a hint of ginger and a sweet coating.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar, for rolling
Instructions
- In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
- In a large bowl, cream together the softened butter, 1 cup granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, place the 1/4 cup granulated sugar for rolling.
- Roll rounded tablespoons of dough into balls.
- Roll each dough ball in the granulated sugar to coat.
- Place the dough balls about 2 inches apart on ungreased baking sheets.
- Bake in a preheated oven at 350°F (175°C) for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- For extra chewiness, slightly underbake the cookies.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Gingerdoodle Cookies, spiced cookies, chewy cookies, ginger cookies, holiday cookies, easy cookies