By Sweet & Savoury Recipes by Holly
Gingerdoodle Cookies
9 steps
Cook:9min
Chewy middle and crunchy edges, and warm spices. These cookies are my all time favourite.
Updated at: Thu, 17 Aug 2023 01:01:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories150.9 kcal (8%)
Total Fat5.3 g (8%)
Carbs24.3 g (9%)
Sugars13.5 g (15%)
Protein1.8 g (4%)
Sodium116.5 mg (6%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
Instructions
Step 1
- 1/4 cup granular sugar to roll cookies with.
Step 2
- Preheat oven to 350 F
Step 3
- Cream together butter and sugar until fluffy. - Stir in eggs and vanilla. Add molasses. Whip for 1 to 2 minutes until it turns light brown.
Step 4
- Mix dry together in a separate bowl, then add to wet mixture. Stir just until combined. (This is a sticky batter and will be easier to work with if chilled for 20 min before shaping however this is not mandatory.)
Step 5
- Shape into balls and drop into sugar to coat. (TIP I used 2 tablespoons to shape into a near ball shape, then dropped them into a bowl of sugar to coat. Then I shape it into a more refined ball with my hands. The sugar made it less sticky to handle).
Step 6
- Place cookies onto a parchment paper lined cookie sheet.
Step 7
- Bake for 7 to 9 minutes just until the edges of the cookies are cooked but the center is still soft.
Step 8
- Cool for 5 min of cookie sheet before transferring to a cooking rack.
Step 9
- Store in an air tight container.
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