My Culinary Trial Room

Tuesday, February 10, 2015

Gingerdoodle Cookies

Ginger is one among my favorite spices. A warm cup of ginger tea with some goodday biscuits is what I always crave on a chilly evening. It is memories of those days that made me make these ginger spiced cookies to go with our tea. The molasses adds a very unique flavor to these cookies and pairs perfectly with the spices added. Ginger is a very strong spice and if ginger tea or anything with a strong ginger flavor is not your thing then these cookies are not for you. But to me these were the perfect accompaniment for our evening tea.

~*What U Need*~
Unsalted butter - 1/4 cup, softened
Granulated sugar - 1/4 cup
Brown sugar - 1/4 cup, packed
Egg - 1/2, beat an egg and use half of it
Vanilla extract - 1/2 tsp
Molasses - 2 tbsp
Cinnamon - 1/4 tsp
Cloves - 1/16 tsp
Nutmeg - 1/16 tsp
Ground ginger - 1/4 tsp
Salt - 1/4 tsp
All purpose flour - 1 cup
Baking soda - 1/2 tsp
Granulated sugar - 2 tbsp, for rolling

How I Made it:
Preheat oven to 350 degrees. Mix the dry ingredients and set aside. Cream butter and sugars together until light and fluffy. Stir in egg, vanilla and molasses. Beat for 2 mins. Stir in remaining ingredients and mix until dry ingredients are just combined.

Roll 1 tbsp of dough into a ball and coat in granulated sugar. Place on parchment paper lined cookie sheet and bake 10-12 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to cooling rack. Store in an airtight container until ready to serve.