Chewy Gingerdoodle Cookies
These Chewy Gingerdoodle cookies aren't just delicious; they're a warm hug in cookie form
Transport yourself to a moment by the fireplace. You've got a cozy blanket and some tea, and the irresistible aroma of ginger, cinnamon, and sweetness fills the air.
- 3/4 cup Salted Butter, at room temperature
- 1 cup Dark Brown Sugar
- 1 Large Dakota Layers Egg, at room temperature
- 1 tsp Pure Vanilla Extract
- 1/4 cup Unsulphured Molasses
- 3 cups All Purpose Four
- 2 tsp Baking Soda
- 2 tsp Cinnamon
- 1 tsp Ginger
- 1/2 tsp Ground Cloves
- Sugar for rolling
- In the bowl of your stand mixer with the paddle attachment, cream the butter and dark brown sugar until well combined, about 3 minutes. Be sure to scrape down the bottom and sides of the bowl as needed.
- Add the egg and vanilla and mix an additional 2 minutes.
- With the mixer running on low, slowly drizzle in the molasses and then continue to mix until fully combined.
- Add the flour, baking soda, cinnamon, ginger, and ground cloves. Mix until the dough forms and starts to pull away from the sides of the bowl. About 2 minutes.
- Use a 1 TBSP cookie scoop to portion the cookies out onto a parchment lined sheet pan. Chill for about 30 minutes, or until firm enough to handle. (or up to overnight if you want to work ahead!)
- When ready to bake, preheat the oven to 350 and line two cookie sheets with parchment paper.
- Take each cookie into your hands and roll it into a ball. Roll it in sugar until it’s completely covered, then place 9 cookies on each cookie sheet.
- Bake one sheet at a time for 10 minutes. Remove the cookies from the oven and bang the pan on the counter 2-3 times to help the cookies flatten. Sprinkle them with extra sugar if desired. Let the cookies cool on the hot cookie sheet for 4-5 minutes, then transfer to a cooling rack.
You can freeze the dough prior to baking for up to 3 months in an airtight container.
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