Recipe Inspiration
gingerdoodle cookies
– 2 cups all-purpose flour unbleached – 1 tsp baking soda – 3/4 tsp ground cinnamon – 1/2 tsp ground ginger – 1/4 tsp ground clove – 1/8 tsp ground nutmeg – 1/2 tsp sea salt fine – 1/2 cup unsalted butter softened – 1/2 cup dark brown sugar packed – 1/2 cup granulated sugar – 1 large egg room temperature – 1/4 cup unsulphured molasse – 1 tsp vanilla extract pure – 1/4 cup granulated sugar – 1 tsp ground cinnamon
– Preheat oven to 350 degrees. – Whisk flour, baking soda, spices and salt in a large bowl. – In a separate bowl, beat butter and both sugars until light and creamy. – Beat in egg, molasses and vanilla. – Reduce mixer speed to low, add dry ingredients to wet and mix until just combined. Set aside. – Make the cinnamon sugar topping by stirring together 1/4 cup of sugar and 1 tsp of cinnamon – – Scoop dough into 1-tablespoon sized balls, roll in cinnamon sugar then place on a parchment-lined cookie sheet 2 inches apart. – Bake for 8 to 10 minutes or until edges are just set and the centers are still soft. – Remove cookies from oven, sprinkle with additional cinnamon sugar. --Cool 5 minutes on baking sheet then place cookies on a wire rack to cool completely.