Gingerdoodle Cookies
Gingerdoodle Cookies is a lacto ovo vegetarian recipe with 24 servings. For 16 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 123 calories, 2g of protein, and 4g of fat per serving. 359 people have made this recipe and would make it again. It is brought to you by Baked by Rachel. From preparation to the plate, this recipe takes roughly 20 minutes. If you have nutmeg, cream of tartar, cinnamon, and a few other ingredients on hand, you can make it. Overall, this recipe earns a not so tremendous spoonacular score of 13%. Users who liked this recipe also liked Gingerdoodle Cookies, Butterscotch Pudding Gingerdoodle Cookies with White Chocolate Chips, and Easy Gingerdoodle Cookie.
Servings: 24
Preparation duration: 5 minutes
Cooking duration: 14 minutes
Ingredients:
2 1/2C all purpose flour
1 tsp baking powder
3/4 tsp cinnamon
1 tsp cream of tartar
1 egg
1/4 tsp ginger
2 Tbsp granulated sugar
1/8 tsp ground cloves
2/3C light brown sugar
1/4C molasses
1/2 tsp nutmeg
1/4 tsp salt
1/2C unsalted butter, softened
1 tsp vanilla extract
Equipment:
baking paper
baking sheet
stand mixer
bowl
oven
wire rack
frying pan
Cooking instruction summary:
In a large bowl or stand mixer, cream together butter and sugars. With mixer running on low, add molasses, vanilla and egg. Continue mixing until smooth. Slowly add in remaining dry ingredients. Gradually increase speed as needed until dough is smooth and combined. Cover and refrigerate for 1-2 hours or until chilled through. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Scoop dough with a medium cookie scoop, shape into smooth balls. Roll in remaining sugar and cinnamon. Place 2-inches apart on prepared baking sheet. Bake for 14 minutes. Allow cookies to sit on pan for 1 minute, then transfer to a wire rack to cool completely. Store cookies in an airtight container.
Step by step:
1. In a large bowl or stand mixer, cream together butter and sugars. With mixer running on low, add molasses, vanilla and egg. Continue mixing until smooth. Slowly add in remaining dry ingredients. Gradually increase speed as needed until dough is smooth and combined. Cover and refrigerate for 1-2 hours or until chilled through. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Scoop dough with a medium cookie scoop, shape into smooth balls.
2. Roll in remaining sugar and cinnamon.
3. Place 2-inches apart on prepared baking sheet.
4. Bake for 14 minutes. Allow cookies to sit on pan for 1 minute, then transfer to a wire rack to cool completely. Store cookies in an airtight container.
Nutrition Information:
covered percent of daily need
