Tuesday, December 13, 2011

Gingerdoole cookies....

Gingerdoodle Cookies

Now these would make a wonderful gift to put in some home made wrapping..
Gingerdoodles Final 3{Let’s make some cookies! Start out by creaming butter, sugar and brown sugar all together.
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Mix in an egg,
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and molasses.
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Let the mixer whip the ingredients a minute or two until it lightens in color.
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Now we’ll add in the flour,
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baking soda,
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and spices.
Mix the dough together just until all the dry ingredients are incorporated.
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Now taste test it to make sure it’s good. I won’t tell. :)
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Spoon out a heaping tablespoon,
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roll it into a ball
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and roll it in sugar.
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Place in on a Silpat mat, greased cookie sheet or parchment paper.
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Bake these off at 350 for 7 minutes or so. You want the outside to look sort of dry…like not shiny. Does that make sense. You might see the middle look a little squishy or ooey gooey, but that’s a good sign! Cool the cookies on the baking sheet about 5 minutes before transferring to a cooling rack.
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These are pretty fabulous warm, but just as chewy and delicious cool. Add some nog and you got yourself a very festive treat!
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yield: 3 dozen
Print This Recipe Print This Recipe
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
3/4 teaspoon vanilla extract
1/4 cup molasses
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups all purpose flour
1 teaspoon baking soda
1/4 cup granulated sugar, for rolling
Preheat oven to 350 degrees.
Cream butter and sugars together until light and fluffy. Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.
Roll a heaping tablespoon of dough into a ball and coat in granulated sugar. Place on silicone baking mat, lightly greased cookie sheet or parchment paper lined cookie sheet.
Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to cooling rack.
Serve warm or at room temperature. Store in an airtight container until ready to serve


  1. I love anything with ginger, this is a must try for me, thank you!

    Here's a link to my Pinterest page, hope to find you there, too!

    Love & Blessings,

  2. Hi Catherine.. Glad you stopped by and thanks I'm going to check you out on Pinterest... Happy pinning... I can't wait to make this recipe as well... God Bless