Gingerdoodles

Gingerdoodles - made dough January 17, 2017 from Kristine's Kitchen

Remember earlier when I said I wasn't much into the traditional flavors of Christmas, like gingerbread and such? But I did try a ginger molasses cookie recipe for the holidays. And, being on a one-track sense of purpose of using my fabulous spices from Penzey's (I swear I'm not affiliated with the company, I just like them and their spices), I decided to try another one even though it was past the holiday baking season.

 I compromised though and went with this "gingerdoodle", billed as a cross between a ginger cookie and a snickerdoodle. And I think that's a pretty apt description. The molasses keeps it from being a snickerdoodle but the cream of tartar, texture and rolling in cinnamon sugar before baking also beats back the traditional ginger molasses cookie. Instead, it's a pretty good blend between the two.

I prefer this over the traditional ginger molasses cookie, mostly because the molasses wasn't so overwhelming and I have a fondness for snickerdoodles. If you can't choose between one or the other, give this one a try as a way to have your cake cookie and eat it too.

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup (1 stick) unsalted butter, softened slightly
3/4 cup light brown sugar
1/4 cup granulated sugar
1/4 cup molasses
1 egg
1 teaspoon vanilla

Cinnamon sugar for rolling
3 tablespoons granulated sugar
1 teaspoon cinnamon

1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cream of tartar, cinnamon, ginger, nutmeg and cloves.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and 1/4 cup granulated sugar. Mix in molasses, egg and vanilla. With the mixer on low speed, mix in the flour mixture until just combined. Do not overmix.
3. Portion the dough into golf-ball-size dough balls, cover and chill or freeze for an hour or overnight.
4. When ready to bake, preheat oven to 350 degrees F and line baking sheets with parchment paper.
5. In a small bowl, stir together the 3 tablespoons granulated sugar and 1 teaspoon cinnamon (feel free to add more cinnamon if desired). Roll chilled or frozen dough balls in cinnamon-sugar, coating completely. Bake cookies for 9-10 minutes, until barely golden and set. Do not overbake. Let cookies cool on pan for 5 minutes then transfer to wire rack to cool completely.