The gingerbread cookie is one of the most iconic and widely popular cookies in North America, but this simple treat has gone through a lot of changes over time. The classic recipe for gingerdoodles involved flour, molasses, spices and eggs – not much work at all! But what about today? Some people use vegan ingredients to make these little treats into gluten-free (GF) versions that are healthier than ever before.,
Gingerdoodles are a type of cookie that can be found in the United States. They were originally called ginger snickerdoodles, but now they’re known as ginger-spiced cookies. They’re made with molasses, brown sugar, and spices like cinnamon, cloves, and nutmeg. The dough is then rolled out thin before being cut into shapes.
We were so focused on promoting Broma Cookie Week the other day that we completely neglected to inquire about everyone’s Thanksgiving! I’m not sure about you, but we ate a lot. It was also the ideal stomach-stretching segue for the upcoming Christmas season and all of the delectable delights that come with it. Gingerdoodles are the treat of the day on Tuesday!
These gingerdoodles are the chewy Christmas cookie of your dreams, made with a zingy blend of ground ginger, cinnamon, and fresh ginger, as well as a dash of spiced molasses.
With their buttery chewy cores, crispy borders, and characteristic cracked tops, snickerdoodles have long been one of my favorite cookies.
So when I discovered ginger snickerdoodles, also known as gingerdoodles, I knew we had to bake them this Christmas season.
What are gingerdoodles, and how do you make them?
Gingerdoodles are a spicy version of the traditional snickerdoodle cookie. We included molasses in the dough for an additional treacly flavor and a splash of color. Before baking, you roll the cookies in a sugar mixture to give them a crispy, sweet, crackly crust, much like conventional snickerdoodles. We added ginger to the mix in addition to the cinnamon for a little more zing!
The final product is a fantastic cookie that I wish we’d found years ago.
These ginger snickerdoodles were prepared ten times. Literally. We had batches that spread too much, spread too little, had tops that didn’t break, and cookies that were too gingery. Sarah was ready to give up after the eighth attempt, but I persisted. We’d create gingerdoodles, so please, God, assist me!
And that is exactly what we did.
So you can bet that the recipe we came up with is PERFECT. Crisp on the outside yet soft in the centre, perfectly flavored, and readily consumed.
WE’LL SEE YOU AGAIN NEXT WEEK FOR MORE COOKIES. You may also bake these gingerdoodles while you wait for additional cookie recipes.
xx
These delicious gingerdoodles are a cross between gingersnaps and snickerdoodles. It’s zingy, chewy, and soft, and it’s wonderful for the holidays!
- Sofi is the author of this piece.
- Time to Prepare: 10 minutes
- Time to prepare: 10 minutes
- 20-minute total time
- 1 batch yields 24 cookies.
- Dessert is a category of food.
- Baked method
- American cuisine
- Sofi is the author of this piece.
- Time to Prepare: 10 minutes
- Time to prepare: 10 minutes
- 20-minute total time
- 1 batch yields 24 cookies.
- Dessert is a category of food.
- Baked method
- American cuisine
Scale:
1x2x3x
- Sofi is the author of this piece.
- Time to Prepare: 10 minutes
- Time to prepare: 10 minutes
- 20-minute total time
- 1 batch yields 24 cookies.
- Dessert is a category of food.
- Baked method
- American cuisine
Ingredients
in the case of the gingerdoodles
- 3/4 cup softened butter
- a half cup of brown sugar
- 1/2 cup sugar (granulated)
- molasses (four tablespoons)
- 1 room temperature egg
- vanilla extract (two tablespoons)
- 2 1/4 cup flour (all-purpose)
- 1 1/2 teaspoons bicarbonate of soda
- a pinch of cinnamon
- a half teaspoon of salt
- ginger, 2 teaspoons
- a quarter teaspoon of garlic
- Optional: 1 teaspoon freshly grated ginger
in order to make the ginger-cinnamon-sugar mixture
- 1/2 cup sugar (granulated)
- 2 tsp cinnamon powder
- ginger, 2 teaspoons
- a pinch of salt
Instructions
- Preheat the oven to 375°F and place parchment paper on a cookie sheet. Remove from the equation.
- Combine the softened butter, brown sugar, and granulated sugar in a large mixing bowl and whisk until light and fluffy. Scrape down the sides of the bowl and mix in the molasses, egg, and vanilla extract for approximately 2 minutes, or until frothy.
- Combine the flour, baking soda, cinnamon, ginger, cloves, and salt in a separate basin. Mix in with the wet ingredients until just mixed.
- Combine all of the ingredients for the cinnamon, ginger, and sugar combination in a mixing bowl. To form 1 inch balls, use a 1 inch cookie scoop (or a rounded tablespoon). Roll in the sugar mixture until completely coated, then arrange 2 inches apart on a baking sheet lined with parchment paper. Bake for 10 minutes, or until the rims are golden brown but the center is still soft.
- Allow to cool and enjoy!
Ginger snickerdoodles, ginger doodles, ginger snickerdoodles
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The ginger doodles taste of home. They are a delicious, easy to make treat that is perfect for the holidays. Plus, they are super cute!
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