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–+ servings

Sweet and Spicy Gingerdoodle Cookies for Cozy Cravings

Indulge in delightful Gingerdoodle Cookies combining spicy ginger and sweet cinnamon for a warm, nostalgic treat.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • ¾ cup unsalted butter room temperature
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
For the Sugar Coating
  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

Equipment

  • Oven
  • mixing bowls
  • whisk
  • spatula
  • Baking sheets
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions for Gingerdoodle Cookies
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and salt.
  3. In a large mixing bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the egg and vanilla extract to the butter mixture and beat until just combined.
  5. Gradually mix the dry ingredient mixture into the wet mixture until combined.
  6. Combine granulated sugar and cinnamon in a small bowl for sugar coating.
  7. Shape the dough into 1-inch balls, roll in cinnamon-sugar, and place on the prepared sheets.
  8. Bake for 10-12 minutes until edges are golden and centers are soft.
  9. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Use fresh spices for the best flavor and store cookies in an airtight container at room temperature for up to 5 days.

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