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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.

Course Dessert
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

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

  1. 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.

  2. 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.