By: Matt Chatfield

Gingerdoodle Cookies

Gingerdoodle Cookies


•1 cup butter, softened

•1 cup granulated sugar

•1 cup packed brown sugar

•2 egg

•2 teaspoons vanilla extract

•½ cup molasses

•1 teaspoon cinnamon

•¼ teaspoon cloves

•¼ teaspoon nutmeg

•1 ½ teaspoon ground ginger

•1 ½ teaspoon salt

•4 cups unbleached AP flour

•2 teaspoons baking soda

•1 cup turbinado sugar + ¼ cup cinnamon, for rolling


1.Preheat M-series, E-series, or Dual Fuel Range oven on Convection mode to 325 degrees.

2.Cream butter and sugars together for 1=2 minutes. Stir in egg, vanilla and molasses.

3.Stir in remaining ingredients and mix until dry ingredients are just combined.

4.Roll a heaping 2 tablespoons of dough into a ball and coat in granulated sugar. Place on parchment lined cookie sheet.

5.Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to cooling rack.

6.Serve warm or at room temperature. Store in an airtight container until ready to serve.

Yield; Approx. 4 Dozen