The last day of Cookie Week is here!!! Cookie recipe number seven is my favorite fall cookie – Sweet and Spicy Gingerdoodle Cookies. The first time we made these was last spring for our 4-H canine club bake sale. Jasmine and I thought it would be a fun cookie because it sounds like a hybrid dog breed (I think it may actually be a breed). Our dog is a Cockapoo so Jasmine decided it was the perfect choice. In case you haven’t guessed it yet, this cookie is a hybrid of a Gingersnap and a Snickerdoodle.
You start with a fantastically spiced molasses gingersnap and then roll it in cinnamon sugar before baking. The result is a beautifully soft and spicy cookie with a layer of cinnamon sugar crunch on the outside. The Sweet and Spicy Gingerdoodle Cookie is easily my favorite cookie for this season. They are easy to bake, easier to eat and perfect for parties and gifts! I adapted this recipe from these Gingersnap Cookies with Eggnog Frosting on Carlsbad Cravings.
Since we are just a few days away from Halloween I decided to put a little holiday spin on some of our cookies. I used the icing from Grandma’s Sugar Cookies and piped some cute spiderwebs across the tops. My icing was already thinned down to a piping consistency but if you have some already made you can thin it down with a little milk until it’s ready to go. I started with an X across the cookie then a dividing line vertically and horizontally. After that, just some quick lines around the circle connecting them. Don’t worry about perfection with this. I’m not great at piping so I just worked quickly and embraced the messiness and I loved the results.
During the Christmas and winter seasons I will be piping snowflakes onto these cookies instead of spiderwebs. What is your favorite recipe from this week? Did you enjoy a full week of cookies? Cookie Week is officially over today but I will be posting one final bonus post! Tomorrow will be all about packaging cookies as gifts. I have several quick and easy ideas for your holiday gifting this year. There is also a sheet of free printable gift tags for you!
–Use this link to pin the basic Gingerdoodle Cookie Pin
–Use this link to pin the Halloween Gingerdoodles Pin
Thanks for pinning, sharing, and reading this week! See you tomorrow for Packaging Holiday Cookies.
Sweet & Spicy Gingerdoodle Cookies
- 1 cup (230 g) unsalted butter
- 1 cup (200 g) dark brown sugar
- 2 large eggs
- 1/3 cup molasses
- 1 tsp vanilla
- 3 cups (395 g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1-1/2 tsp cinnamon
- 1-1/2 tsp ginger
- 1-1/2 tsp cloves
- FOR ROLLING:
- 1/2 cup (100 g) granulated sugar
- 1 Tbsp cinnamon
- ICING: (optional)
- See Grandma's Sugar Cookie Recipe
In the bowl of a stand mixer fitted with the whisk attachment cream together the butter and sugar.
Add the egg, vanilla, and molasses and beat to combine.
Add all the dry ingredients and mix until the dough comes together.
Chill for 1-24 hours.
Preheat the oven to 350 F (175 C) and line your cookie sheets with parchment paper.
In a small bowl stir together the cinnamon and sugar for rolling.
Scoop the dough out with a medium cookie scoop, roll into balls and coat in the cinnamon sugar mixture.
Space the balls about 2 inches apart on the cookie sheets and bake for 10 minutes. Cool on a wire rack.
If desired, pipe spiderwebs onto each cookie for Halloween or snowflakes for winter/Christmas.
Store in an airtight container at room temperature
Adapted from Carlsbad Cravings +++ Don't skimp on the spices, make sure to use 1-1/2 tsp of each to get a rich and beautiful flavor +++ The Teatime Baker - www.teatimebaker.com