Gingerdoodle Cookies Recipe
Make ultimate Gingerdoodle Cookies recipe easily This simple techniquetech delivers soft chewy cookies Find this delicious recipe now
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 115g unsalted butter, softened
- 150g granulated sugar, plus extra for rolling
- 1 large egg
- 1 tsp vanilla extract
- 225g plain flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
Instructions
- Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line two baking trays with baking parchment.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Place some extra granulated sugar in a small bowl. Roll tablespoonfuls of dough into balls, then roll each ball in the sugar to coat completely.
- Place the sugar-coated dough balls onto the prepared baking trays, leaving about 2 inches between each cookie. Flatten them slightly with the palm of your hand or the bottom of a glass.
- Bake for 8-10 minutes, or until the edges are lightly golden brown and the centres are set.
- Let the cookies cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely.
Notes
Warm, spiced Gingerdoodle Cookies – a simple, family-friendly recipe perfect for rainy days. Made with everyday ingredients.