Friday, December 23, 2011

Gingerdoodle Cookies

Gingerdoodles (which makes me think of Magna Doodle, or maybe labradoodles) are the perfect combination of gingersnaps and snickerdoodles. Spicy, chewy, and rolled in sugar, these just SCREAM "Christmas" to me, though I could easily eat them year-round.

Perfect to leave out on Christmas Eve for Santa, this are guaranteed to please fans of molasses cookies, gingersnaps AND snickerdoodles. Win win!


TRASHY TIP: To keep these (and any other cookies) chewy and moist, simply place a slice of sandwich bread in the cookie jar with the cookies. The bread will turn stale, but the cookies will remain soft. 


Gingerdoodles
adapted from Lauren's Latest

Ingredients:
1/2 cup butter, softened
1/2 cup granulated sugar (plus extra for rolling)
1/2 cup packed brown sugar
1 egg, room temperature
3/4 tsp vanilla
1/4 cup molasses
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp ground cloves
1/8 tsp ground nutmeg
2 cups all-purpose flour

Preheat oven to 350 degrees. With an electric mixer, cream the butter and sugars until light and fluffy. 



Stir in the egg, vanilla and molasses, mixing until it lightens in color. Stir in the cinnamon, ginger, salt, cloves, nutmeg and flour; mix until dry ingredients are just combined. 






Roll or scoop dough into small balls, then roll in granulated sugar. Place on a Silpat-lined baking sheet and bake 7-9 minutes or until the outside looks cooked (dry and not shiny) but the inside is still soft.




Cool for 5 minutes, then transfer to a cooling rack and cool completely.

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