Soft Gingerdoodles
Soft ginger snap cookies with a hint of molasses are given extra special flavor with a roll in cinnamon and sugar, just like a Snickerdoodle.
Ingredients
- 1/2 cup butter or margarine {softened}
- 1/2 cup brown sugar {packed}
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 2 cups flour
- 1 tsp baking soda
Topping
- 1/3 cup granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees. Cream butter or margarine and both sugars until light and fluffy. Stir in egg, vanilla and molasses. Mix until the dough is a light brown color. In a separate bowl combine cinnamon, ginger, cloves, nutmeg, salt, flour and baking soda. Mix dry ingredients into creamed mixture until they are just combined.
- In a separate bowl combine sugar and cinnamon mixture. Scoop 2 teaspoons of dough {I used a medium cookie scoop} and roll in your until you have a smooth ball. Roll ball in cinnamon sugar mixture and place on a parchment lined cookie sheet. Bake for 8-9 minutes or until cookies start to crack. Remove from oven and let cool on cookie sheet for 5 minutes before you move them to a cooling rack. Store in an airtight container at room temperature or freeze for up to 3 months.