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Soft and Chewy Molasses Gingerdoodles Recipes



Soft and Chewy Molasses Gingerdoodles

INGREDIENTS
COOKIES
  •  1/2 cup unsalted butter, softened
  •  1/2 cup dark brown sugar, packed (light brown sugar may be substituted)
  •  1/4 cup granulated sugar
  •  1 large egg
  •  1/3 cup unsulphered molasses (I used robust molasses (dark); light or medium may be used; blackstrap will likely be too pungent)
  •  1 tablespoon vanilla extract
  •  2 teaspoons cinnamon
  •  1 teaspoon ground ginger
  •  1 teaspoon ground cloves
  •  1/2 teaspoon ground nutmeg
  •  pinch salt, optional and to taste
  •  2 cups all-purpose flour
  •  1 teaspoon cornstarch
  •  1 teaspoon baking soda
  •  1/2 teaspoon cream of tartar
CINNAMON-SUGAR COATING

  •  1/2 cup granulated sugar
  •  2 to 3 teaspoons cinnamon
INSTRUCTIONS:
FOR THE COOKIES
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the molasses, vanilla, cinnamon, ginger, cloves, nutmeg, optional salt, and beat on medium-high speed until combined and smooth, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, cream of tartar, and beat on low speed until just combined, about 45 seconds.
  4. Using a medium 2-inch cookie scoop, form two tablespoon mounds (I made 20). Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. The dough is soft, mushy, limp, and isn’t suitable for baking until it’s been chilled. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  5. Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray; set aside.

FOR THE CINNAMON-SUGAR COATING
  1. Add sugar and cinnamon to a small bowl and stir to combine.
  2. Roll each mound of dough through the coating, liberally coating all sides. After all mounds have been coated, I like to go back and double-dip each mound to get an extra-thick coating.
  3. Place coated mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  4. Bake for about 8 to 9 minutes, or until edges have set and tops are have crackled; don’t overbake for soft cookies (I bake mine 8 to 8 1/2 minutes and they’re extremely soft and a touch underdone but firm up in time; for crispier cookies, bake longer). Cookies firm up as they cool.
  5. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  6. NOTES
  7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

This article adapted from this site