“Old fashioned super soft molasses cookies with a gingersnap texture. They are seriously soft and chewy on the inside with a crackly top outside that's been rolled in sugar. A fall and holiday favorite!”
Gingerdoodle Cookies
Servings – 36 Prep Time – 20 Minutes Cook Time – 10 Minutes Ingredients:
2 cups all-purpose flour
1/2 tsp ground cloves
1/2 tsp ground ginger
2 tsp baking soda
1 teaspoon ground cinnamon
1/2 tsp salt
3/4 cup vegetable oil
1 cup granulated sugar (plus extra for rolling cookie dough balls in)
1/4 cup molasses
1 large egg (room temperature)
Instructions:
Whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt. Set to the side.
Whisk the vegetable oil and granulated sugar together until well blended. Add in the full-flavored molasses and egg. Beat until well combined.
Gradually add in the whisked dry ingredients until just combined and dough forms.
Cover the mixing bowl with plastic wrap and refrigerate cookie dough for a minimum of 2 hours (or until it's easy to shape).
Once the cookie dough has chilled, preheat oven to 375°. Line 2 baking sheets with parchment paper or silicone mats.
Roll dough into 1” sized balls. Roll each one in a small bowl of granulated sugar and place on the lined baking sheet roughly 2 inches apart.
Bake cookies for 8-10 minutes. Remove from the oven and allow to cool for about 5 minutes before transferring to a cooling rack to cool completely. The cookies will be puffy at first but will flatten as they cool.
"Cookies can be stored in an airtight container for up to a week at room temperature. They'll stay soft too! If your cookies come out misshapen you can reshape them using a round cookie cutter or glass cup right when they come out of the oven. Put cutter or glad over cookie and move in circular motion to round edges."
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.