Print

Gingerdoodle Cookies Recipe

Gingerdoodle Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make ultimate Gingerdoodle Cookies recipe easily This simple techniquetech delivers soft chewy cookies Find this delicious recipe now

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.