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Gingerdoodles Cookies

By Sue Schmeichel


Difficulty: Easy

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 24-30


  • 2 cups and 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon, divided
  • ½ teasppon salt
  • 1 teaspoon ground ginger
  • ¼ teaspoon cloves
  • ⅛ teaspoon nutmeg
  • ¾ cup butter
  • ¾ cup light brown sugar
  • ½ cup granulated sugar, divided
  • ¼ cup molasses
  • 1 large egg
  • 2 teaspoons vanilla extract


Preheat oven to 350˚F and line two cookie sheets with parchment paper.

In a medium-sized bowl, whisk together the flour, cornstarch, and the spices, using only 1 teaspoon of the cinnamon.

In a separate bowl, combine ¼ cup of the granulated sugar and the remaining teaspoon of cinnamon.

In another bowl, cream together the butter, brown sugar, and the remaining ¼ cup of white sugar, until light and fluffy. Add the egg, vanilla, and molasses, mixing well.

Slowly mix in the dry ingredients to the wet ingredients.

Roll the dough into heaping tablespoon-sized balls, toss in the cinnamon sugar, and gently flatten each one on the cookie sheet.

Bake for 10 minutes until the edges are just set. While still warm, sprinkle with any additional cinnamon sugar.

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