Description
Chewy and spiced ginger cookies with a sweet cinnamon-sugar coating.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup granulated sugar, for rolling
- 2 tablespoons ground cinnamon, for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the 1/4 cup granulated sugar and 2 tablespoons ground cinnamon for rolling.
- Roll rounded tablespoons of dough into balls. Then, roll each ball in the cinnamon-sugar mixture to coat.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 9-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewiness, slightly underbake the cookies.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: ginger cookies, spice cookies, holiday cookies, chewy cookies, cinnamon sugar cookies, gingerdoodle