By: Chef Matt Chatfield

Gingerdoodle Cookies

Yield: Approx. 4 Dozen


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 Wolf 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 the cookie sheet before transferring to a cooling rack.

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