If you’ve been around for a while, then you know I started Cookie Week last year to kick off the holiday baking season. Each day for 7 days I shared a new holiday cookie recipe. Here we are in 2021 and Cookie Week is back!
Before we jump into the recipe, I wanted to say THANK YOU for your support during my very first Cookie Week last year. These past two years have been very difficult for everyone around the world and I hope that holiday baking sparks a little bit of joy with you and your family this holiday season.
If you make any of these recipes, please feel free to tag me (@keriannbritt) and use hashtag #brunchwiththebrittains on social media so that I can see your wonderful creations!
Today I am sharing the first cookie recipe of Brunch With The Brittains Cookie Week 2021 which happens to be my favorite – Gingerdoodles!
When game planning Cookie Week recipe development, I knew I wanted to create a recipe that married two classic holiday cookies together. If a Snickerdoodle and a Gingerbread Cookie had a baby.. these Gingerdoodles are it.
I love a good Snickerdoodle, but I may never make one again, because I am now Team Gingerdoodle. The combination is irresistible
You get the taste of a Gingerbread cookie from the spices and molasses, but with the classic cinnamon sugar coating of a Snickerdoodle.
Be sure you add these soft, chewy and festive cookies to your baking list this holiday season!
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon, divided
- 1 tsp ginger
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- 3/4 cup butter, softened
- 3/4 cup light brown sugar
- 1/2 cup, divided granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1 tsp pure vanilla extract
- Preheat oven to 350 F and line cookie with parchment paper. Set aside.
- In a medium mixing bowl, whisk together flour, cornstarch, baking soda, salt, one tsp cinnamon, ginger, cloves and nutmeg. Set aside.
- In a small bowl, combine 1/4 cup granulated sugar and remaining one tsp cinnamon. Set aside.
- In stand mixer, cream together butter, brown sugar, and remaining 1/4 cup granulated sugar until light and fluffy. Mix in molasses, egg and vanilla, until well combined.
- Gradually add dry ingredients to wet ingredients. Mix on medium speed until well combined.
- Using a cookie scoop, then hands, roll one heaping tbsp of dough into balls and coat in cinnamon sugar mixture. Place on cookie sheet, about 2 inches apart.
- Bake for 10-11 minutes, until edges are just set. Remove from oven and immediately sprinkle tops of cookies with remaining cinnamon sugar mixture.