Name: Soft and Chewy Molasses Gingerdoodles
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 20
Cuisine: American
Ingredients: Challenge Butter, Unsalted, European Style; O Organics Sugar, Organic, Dark Brown; O Organics Cane Sugar, Granulated, Organic; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; Good & Gather Unsulphured Molasses; Value Corner Vanilla Flavor, Imitation; El Guapo® Whole Cinnamon (Canela Entera); Dorot Gardens Crushed Ginger; SIGNATURE SELECTS Ground Cloves; O Organics Nutmeg, Organic, Ground; Morton Iodized Salt, 26 Ounce; Gold Medal All Purpose Flour with Resealable Bag; Clabber Girl Gluten Free Non GMO Corn Starch; Arm & Hammer Fridge-N-Freezer Baking Soda; McCormick® Cream Of Tartar

For the Cookies

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl, and add the molasses, vanilla, cinnamon, ginger, cloves, nutmeg, optional salt, and beat on medium-high speed until combined and smooth, about 1 minute.

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, cream of tartar, and beat on low speed until just combined, about 45 seconds.

Using a medium 2-inch cookie scoop, form two tablespoon mounds (I made 20). Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. The dough is soft, mushy, limp, and isn’t suitable for baking until it’s been chilled. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray; set aside.

For the Cinnamon-Sugar Coating

Add sugar and cinnamon to a small bowl and stir to combine.

Roll each mound of dough through the coating, liberally coating all sides. After all mounds have been coated, I like to go back and double-dip each mound to get an extra-thick coating.

Place coated mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet).

Bake for about 8 to 9 minutes, or until edges have set and tops are have crackled; don’t overbake for soft cookies (I bake mine 8 to 8 1/2 minutes and they’re extremely soft and a touch underdone but firm up in time; for crispier cookies, bake longer). Cookies firm up as they cool.

Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Soft and Chewy Molasses Gingerdoodles

Serves 20

15 mins prep

8 mins cook

180 mins Chill Time

203 mins total

What you need

Cookies

Cinnamon-Sugar Coating

How to make

For the Cookies

For the Cinnamon-Sugar Coating