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Close-up of freshly baked, sugar-dusted Gingerdoodle Cookies with a crinkled texture on a baking mat.

Perfect Chewy Gingerdoodle Cookies

These perfect chewy gingerdoodle cookies offer a delightful blend of warm spices like ginger, cinnamon, cloves, and nutmeg. Coated in a cinnamon-sugar mixture, they are baked to a soft, chewy perfection, ideal for a comforting treat.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup granulated sugar (divided)
  • 2 teaspoons cinnamon (divided)
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 3/4 cup unsalted butter (1.5 sticks), (softened)
  • 3/4 cup light brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 teaspoons vanilla extract

Equipment

  • Oven
  • Cookie sheets
  • Silicone baking mat or parchment paper
  • Small bowl
  • Medium-sized bowl
  • Whisk
  • Stand mixer
  • Medium sized cookie scoop
  • Wire rack

Method
 

Preparation
  1. Preheat oven to 350°F and prepare two cookie sheets with a silicone baking mat or parchment paper.
  2. In a small bowl, mix 1/4 cup granulated sugar with the remaining 1 teaspoon of cinnamon, then set aside for later use.
  3. Whisk together flour, cornstarch, baking soda, 1 teaspoon cinnamon, salt, ginger, cloves, and nutmeg in a medium bowl, then set aside.
Mixing the Dough
  1. Using a stand mixer, cream softened butter, brown sugar, and the remaining 1/4 cup granulated sugar until light and fluffy.
  2. Incorporate molasses, egg, and vanilla extract, then gradually add the dry ingredient mixture until fully combined.
Forming and Baking
  1. Scoop tablespoon-sized portions of dough, roll each into a ball, and coat thoroughly in the cinnamon-sugar mixture before placing them on the prepared cookie sheets, spaced 2 inches apart.
  2. Bake for 10 minutes until the edges are just set, being careful not to overbake; immediately after baking, sprinkle the warm cookies with any leftover cinnamon-sugar.
  3. Allow cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

Notes

For best results, ensure your butter is truly softened to achieve a light and fluffy creamed mixture. Do not overbake to keep the cookies perfectly chewy.