recipe
These chewy ginger molasses cookies are a combination of a snickerdoodle and a gingersnap for a new classic holiday treat! Also called "gingerdoodle cookies", these soft and chewy molasses cookies are perfect for your Christmas cookie exchange!
– 2 ½ cups all-purpose flour – 1 teaspoon baking soda – ½ teaspoon salt – 1 tablespoon ground ginger – ½ teaspoon ground nutmeg – ¼ teaspoon ground cloves – ½ teaspoon ground cinnamon – 2 teaspoons cream of tartar – ½ cup (8 tablespoons) unsalted butter, at room temperature – ¾ cup granulated sugar – ½ cup light brown sugar – 2 large eggs – 3 tablespoons unsulphured molasses For rolling: – 4 tablespoons granulated sugar – 2 teaspoons ground cinnamon
These warm cinnamon sugar cookies spiced with ginger, nutmeg, cloves and molasses are sure to be a hit!
Preheat the oven to 350 degrees F. Whisk together the flour, baking soda, salt, ginger, nutmeg, cloves, cinnamon, and cream of tartar; set aside. In a large mixing bowl, cream together the ¾ cup granulated sugar and the brown sugar with the butter until light and fluffy, about 2 minutes. Mix in the eggs one at a time. Stir in the molasses until combined. Follow the remaining steps as listed in the recipe.