Gingerdoodle Cookies

Gingerdoodle cookies

These gingerdoodle cookies have quickly become one of my favorites. A little crunch on the outside, yet chewy in the middle, filled with warm and comforting spices, perfectly balanced with a little bit of sugar. It's the perfect bite. These make a great addition to your holiday dessert table but can also help settle your tummy. I enjoyed these with my first pregnancy to help ease my nausea. They also make your house smell amazing. If Christmas had a smell, it would be these cookies.

Ingredients:

- 1/2 cup unsalted butter softened

-1/2 cup granular sugar

- 1/2 cup brown sugar

- 1 egg

- 3/4 tsp vanilla extract

- 1/4 cup molasses

- 1 tsp cinnamon

- 1/8 tsp nutmeg

- 1/2 tsp powdered ginger

- 1/2 tsp salt

- 1 tsp baking soda

- 2 cups all purpose flour

- 1/4 cup granular sugar to roll cookies with.

Gingerdoodle Cookies

Directions:

- Preheat oven to 350 F

- Cream together butter and sugar until fluffy. - Stir in eggs and vanilla. Add molasses. Whip for 1 to 2 minutes until it turns light brown.

- Mix dry ingredients together in a separate bowl, then add to wet mixture. Stir just until combined. (This is a sticky batter and will be easier to work with if chilled for 20 min before shaping however this is not mandatory.)

- Shape into balls and drop into sugar to coat. (TIP: I used 2 tablespoons to shape into a near ball shape, then dropped them into a bowl of sugar to coat. Then I shape it into a more refined ball with my hands. The sugar made it less sticky to handle).

- Place cookies onto a parchment paper lined cookie sheet.

- Bake for 7 to 9 minutes just until the edges of the cookies are cooked but the center is still soft.

- Cool for 5 min of cookie sheet before transferring to a cooking rack.

- Store in an air tight container.

Gingerdoodle Cookies

Whether it's Sweet or Savoury, let it be made with love love.