House # 2

When Christmastime comes around, we make a ton of different cookies! So, here is a recipe for one of my absolute favorites; GINGERBREAD SNICKERDOODLES!! (or gingerdoodles haha).

INGREDIENTS:

  • 1½ cups (3 sticks) unsalted butter softened

  • 1 cup granulated white sugar

  • 1 cup light brown sugar lightly packed

  • 2 large eggs

  • 1 Tbsp vanilla extract

  • 1/2 cup molasses

  • 1 Tbsp ground ginger

  • 2 tsp ground cinnamon

  • 1 tsp ground cloves

  • 2 tsp baking soda

  • 1/2 tsp salt

  • 4½ cups all-purpose flour

For the Cinnamon Sugar Coating:

  • 1/3 cup granulated white sugar

  • 1½ tsp ground cinnamon

INSTRUCTIONS:

  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.

  2. In a small bowl, combine the cinnamon and granulated sugar for the coating; set aside.

  3. In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.

  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and molasses.

  5. Gradually add the spices, baking soda, salt, and flour, mixing on low speed until just combined.

  6. Using a 2-tablespoon cookie scoop, portion out the dough and roll into smooth balls. Coat each ball thoroughly in the cinnamon sugar mixture and place them on the prepared baking sheets, spacing them about 2 inches apart.

  7. Bake for 10–12 minutes, rotating the pans halfway through for even baking. The cookies should be slightly puffed and set around the edges.

  8. Let the cookies cool on the baking sheets for about 10 minutes, then transfer them to wire racks to cool completely.

  9. While the cookies are still warm, sprinkle any remaining cinnamon sugar over the tops for an extra touch of sweetness.