GingerDoodles

UPDATED RECIPE

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 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 the sugar mixture, give the bowl a shake to evenly disperse sugar over the 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 the fridge for up to 1 month or for pre-rolled portions store in the freezer for up to 3 months.  

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Recipe by @IreBakes