Gingerdoodle Cookies | Imperial Sugar (2024)

Products Used

27

199

183

Gingerdoodle Cookies | Imperial Sugar (2)

Gingerdoodle Cookies | Imperial Sugar (3)

By Jessica Segarra

Prep Time:

15m

Bake/Cook Time:

10m

Yield:

28 cookies

If you are looking for the best holiday cookie to bring to your Cookie Exchange, look no further than these Gingerdoodle Cookies! Gingerdoodles are the perfect cross between a gingerbread cookie and a snickerdoodle. They are so incredibly chewy, with a deep rich flavor, that everyone will beg you to share the recipe.

Rating:

Rate it yourself

Products Used

Ingredients

  • 2 1/4 cups all-purpose flour*
  • 1 tablespoon cornstarch
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon, divided
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 3/4 cup (1.5 sticks) unsalted butter, softened
  • 3/4 cup Imperial Sugar Light Brown Sugar
  • 1/2 cup, divided Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 teaspoons vanilla extract
      • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. Preheat oven to 350°F and line 2 cookie sheets with a silicone mat or parchment paper. Set aside.
      2. In a medium-sized bowl, whisk together flour, cornstarch, baking soda, one teaspoon of cinnamon, salt, ginger, cloves, and nutmeg. Set aside.
      3. In a small bowl, combine 1/4 cupgranulated sugar and remaining one teaspoon of cinnamon. Set aside.
      4. In a stand mixer, cream butter, brown sugar, and remaining 1/4 cup granulatedsugar until light and fluffy, approximately 2-3 minutes.Add molasses, egg, and vanilla extract, mixing until wellcombined. Slowly add dry ingredients to wet ingredients, and mix until fully combined.
      5. Roll one heaping tablespoon of dough into balls and toss in cinnamon sugar mixture. Placeon cookie sheets, leaving about 2 inches for spreading.
      6. Bake for 10 minutes, until edges are just set. Be careful not to over bake. While warm and just out of the oven, sprinkle tops of cookies with remaining cinnamon sugar mixture. Let rest on cookie sheets for a few minutes before transferring to a wire rack to cool completely.
      7. Store in an airtight container for up to a week.

      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

      Rate & Review

      Log in or Register to post comments

      Sweetalk member

      Nov 18, 2023

      Absolutely love this recipe, and have made it several times over! I tend to kick up the spices a little bit and add clove, nutmeg, cardamom and a crack of black pepper to the sugar/cinnamon topping mixture. I add 1/8 tsp of cardamom to the mixture too! Just the perfect kick! The flour is just right if you do the spoon and sweep method, and they usually need 11 or so mins in my oven. I will continue to bake these every winter!

      Knothead Grammy

      Sep 11, 2023

      Five stars is not enough! These cookies are incredible and my absolute favorite. If you had trouble with this recipe I urge you to try again. The key is not to over bake them. They will make you think they aren’t quite done but trust me that is when they are perfectly done! The edges will be set but the center will make you second guess yourself, don’t! Pull them. Cool for a few minutes then carefully move to a rack to cool. Second tip is to not use super soft butter, and don’t forget to use that extra cinnamon sugar on top right when they come out! I am not sure how this recipe escaped Heaven (along with Pancakes) but I am grateful that it did!

      Cynt

      Aug 29, 2023

      Love the recipe. My cookies came out perfect.

      Wowo

      Aug 09, 2023

      Not enough flour and they became one big blob.

      • Show More Reviews

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      Gingerdoodle Cookies | Imperial Sugar (2024)

      FAQs

      What happens when you put too much sugar in cookies? ›

      Excess Sugar and Fat

      Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking.

      What happens when you reduce sugar in cookies? ›

      The lower the amount of sugar, the drier and more crumbly the cookie will be. An exception to this is cutout cookies, which exhibit good texture throughout a range of sugar levels.

      What does sugar do to cookies? ›

      Sugar easily binds with water, which accomplishes two main things. 1) It locks in moisture, keeping your baked goods from drying out; and 2) It inhibits the development of gluten which keeps your cookies, cakes and sweet breads softer.

      What to do if my cookie dough is too sweet? ›

      If you find your baking is just too sweet, it may be that you need to add more salt or use the right kind of salt or balance with ingredients that lend bitterness or acidity.

      What is a good substitute for sugar in baking? ›

      For every cup of sugar, you can replace it with a 1/2 cup to 2/3 cup of honey or 2/3 cup agave. If using maple syrup or molasses, 3/4 cup to 1 cup will do the trick.

      What happens if you use all white sugar in cookies? ›

      Using granulated white sugar will result in a flatter, crispier and lighter-colored cookie. Granulated sugar is hygroscopic, so it attracts and absorbs the liquid in the dough. This slows down the development of the gluten (flour), which makes the cookies crispier.

      What cancels out sugar in baking? ›

      In addition to cinnamon, experiment with other sweet spices like nutmeg, allspice, cardamom, ginger, clove, pumpkin pie spice, and apple pie spice! This Pumpkin Apple Smoothie recipe uses a mix of pumpkin pie spice, pure vanilla extract, and maple syrup to create perfect blend of sweetness and flavor.

      What happens if you don't put enough flour in sugar cookies? ›

      Adding too little flour can cause cookies to be flat, greasy, and crispy.

      How much sugar can you remove from a recipe? ›

      Up to 1/3 of the sugar in most recipes can be taken out without a noticeable difference. You should not reduce all the sugar in a recipe, as it is still needed for taste and texture. Note: Do not reduce sugar in yeast breads as the sugar is needed to activate the yeast.

      What is the best sugar to use in cookies? ›

      In that role, white sugar aerates the dough when creamed with butter for thick and puffy cookies. Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more.

      What happens if I use powdered sugar instead of regular sugar in cookies? ›

      It is not recommended to substitute powdered sugar for granulated sugar. Since powdered sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results. Q. Does sugar do anything other than sweeten baked goods?

      What makes cookies more fluffy? ›

      Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

      How to fix adding too much sugar to cookies? ›

      You can add a couple TBSP extra of flour and another TBSP water to try and balance the ingredients. 3. You can bake them as is, probably at a slightly lower temperature to prevent over browning.

      What to do if you add too much sugar? ›

      If your dish is a little too sweet, try rounding out the sweetness by adding flavors or ingredients that are sour, bitter, or spicy. It may be obvious not to add more sweet ingredients, but you should also stay away from salty ones since they actually bring out the sweetness in food.

      What do overmixed cookies taste like? ›

      Overmixing your batter can lead to runny cookies.

      I mixed the batter more than I should have both during the creaming stage of the recipe and after adding the flour. As a result, the cookies came out light and airy, and I was able to taste the butter more prominently in this batch than in others.

      What to do if I added too much sugar? ›

      If your dish is a little too sweet, try rounding out the sweetness by adding flavors or ingredients that are sour, bitter, or spicy. It may be obvious not to add more sweet ingredients, but you should also stay away from salty ones since they actually bring out the sweetness in food.

      What are the effects of too much added sugar? ›

      Consuming excess sugar leads to a condition called insulin resistance, which is a precursor to type 2 diabetes, a fatty liver, and cardiovascular disease. Insulin is responsible for the body's absorption of glucose — or sugar — for energy. Those with insulin resistance experience a buildup of glucose in the blood.

      How do you fix sugar cookies that spread too much? ›

      Chilling your cookie dough is the single biggest piece of advice I give people to stop their sugar cookies spreading too much. By allowing your cookie dough to chill and rest in the fridge for between 24-72 hours allows the fat in your cookies, to solidify.

      What happens after too much sugar? ›

      When you eat or drink too much sugar, the extra insulin in your bloodstream can affect your arteries all over your body. It causes their walls to get inflamed, grow thicker than normal and more stiff, this stresses your heart and damages it over time.

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