GingerDoodles
The coveted Gingersnap Snickerdoodle hybrid, GingerDoodles. They’re crispy around the edges, perfectly spiced, and very easily inhaled. Real talk though, what really makes a GingerDoodle? Well, I think there’s at least 3 things!
GingerDoodles are a great way to take the best components from both cookies, and combine them to make the ultimate spiced cookie. They key to that chewy texture is the molasses, it’s caramel notes and slightly bitter undertone, and science altering abilities still claims first place as start ingredient in this recipe. Alongside the molasses falls the runner up, and I will say these 2 we’re neck and neck for first place, the fresh ginger. There’s a reason packages don’t tell you how long ago that ground ginger was growing on a stalk, and that’s because it was a looong time ago. By using fresh ginger it gives the cookies that zingy flavor we all know and love in a gingersnap.
So, we’ve talked gingersnap but what makes up the doodle, er, um, SNICKERDOODLE that is. It’s gotta be the one and only sugar roll, I used a combination of sanding sugar and regular for that classic crunch.
GingerDoodles
Prep time: 15 minutes
Cook time: 8 minutes
Yields: 1 dozen
Author: Ireland Lindsay
Ingredients:
For the cookies:
3/4 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons ginger
1/4 teaspoon cloves
1 teaspoon freshly grated ginger
4 Tablespoons molasses
1 egg, room temperature
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
For the sugar roll:
1/4 cup granulated sugar
1/4 cup sanding sugar, optional
2 teaspoons cinnamon
2 teaspoons ginger
FOR THE COOKIES:
PREHEAT oven to 325F and line a standard baking sheet with parchment paper
INTO the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown and white sugar for 1.5 minutes or until lightened in color. Next, scrape down the sides of the bowl and add in all spices, fresh ginger, and molasses, continue mixing until combined, about 2 minutes. Then add in egg and mix until thoroughly combined.
FINALLY, add in remaining dry ingredients and mix until just combined. Avoid over mixing as this can cause gluten development and incorporate too much air in the cookies.
FOR THE SUGAR ROLL:
MIX together in a small bowl sugars and spices until combined.
TO FINISH:
TO assemble the cookies, take a 1-inch cookie scoop and scoop cookie dough directly into sugar mixture, give the bowl a shake to evenly disperse sugar over cookie portion. Repeat with remaining cookie dough.
BAKE at 325F for 8 minutes or until edges just begin to turn golden brown. Let cool for 5 minutes before devouring.
STORE dough in fridge for up to 1 month or for pre-rolled portions store in the freezer for up to 3 months.
Recipe by @IreBakes
