Let’s hear it for the GINGERDOODLE!
Cue Vanna White arm swinging across the left side of this photo.
Snickerdoodles were on the brain until friend Roberta mentioned in her comment that she was baking Gingerdoodles–the best of both worlds. I mean, no one wants to eat a Snickersnap.
I wanted maximum chew and the only way to do that is to bring on the molasses, which these do.
They look underdone, don’t they? Have no fear, that residual heat comes to the rescue and continues to turn that ONE EGG in the batter into A-okay goodness. Seriously, one egg? Why do we even bake them?
The key to these is chilling the dough. When you mix it, the dough will be extremely mushy–not workable at all. So, what I did was using a cookie scoop, make my cookie portions right into a baking dish before chilling. I didn’t extract the balls and roll them neatly, I just scooped and plopped without handling further.
Then, once they’ve chilled, you can roll them all pretty and (double) dunk them in their cinnamon-sugar bath. So easy!
Funny story: In making my grocery list I didn’t even check my spices since I just assume I have an endless supply of everything. It wasn’t until I was standing over the mixer that I realized I had a pinch of ginger left. *hangs head*
I’m nothing if not resourceful.
Enter Pumpkin Pie Spice, which–after cinnamon–has ginger listed as its most concentrated ingredient. But, get this…it worked out perfectly! The cookies were still spiced, but without the heat from the ginger. You know what I mean. Ginger can burn! The recipe I found even suggested to halve all of the spices if you can’t handle the heat. Pumpkin Pie Spice brought all the warmth without burning my tongue on a room-temperature dessert. Bonus!
It’s hard to beat the Chocolate Crinkles, but these doodles really tasted like the holidays. I’m betting they make a repeat appearance next year, too.
For those of you expecting snow this week, now’s the time to run to the grocery store so you can enjoy these beauties while buried under a stack of warm blankets. Don’t forget the ginger.
Source: Averie Cooks
1/2 c. unsalted butter, softened
1/2 c. dark brown sugar, packed
1/4 c. granulated sugar
1 large egg
1/3 c. unsulphered molasses
1 Tbs. vanilla extract
2 tsp. cinnamon*
1 tsp. ground ginger*
1 tsp. ground cloves*
1/2 tsp. ground nutmeg*
pinch of salt (don’t skimp!)
2 c. all-purpose flour
1 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. cream of tartar
* you can halve these amounts if you want a more subtle-tasting spice cookie, or use pumpkin pie spice for ginger
1/2 c. granulated sugar
3 Tbs. cinnamon
In the bowl of a stand mixer fitted with the paddle attachment, combine butter, sugars and egg. Beat on medium-high speed until creamed and well combined, about 4 minutes.
Scrape down sides of bowl before adding molasses, vanilla, spices (*whatever amount you choose) and salt. Beat on medium-high until combined and smooth, about 1 minute.
Scrape down sides again before adding flour, cornstarch, baking soda and cream of tartar. Beat on low speed until just combined.
Using a medium cookie scoop, place mounds of dough on a plate, tray or baking dish. Cover well and refrigerate for at least 3 hours (or up to 5 days).
Once chilled, preheat oven to 350-degrees. Line baking sheets with parchment paper. Place topping ingredients in a shallow dish (or pie plate) and stir to combine.
Roll each dough ball through the topping until completely covered. After you finish all of the dough, go back and double dip each one back in the topping for an extra-thick coating.
Place dough on baking sheets, spaced at least 2-inches apart, and bake 8-9 minutes until the edges have set and the tops have cracked. Don’t overbake for soft cookies! If you want them more crisp, leave them in longer. Cookies will firm up as they cool. Allow them to cool on the baking sheet for 15 minutes before serving. (Don’t use a cooling rack.)
Up next….my Christmas cookie tradition, our wildcard choices and, oh yeah, an actual post about Christmas Day!