Gingerdoodle Cookies

  • dessertsRecipe
  • I made these cookies for my mom when I was in Florida last week. Tinsley and I were able to go see her grandparents on my side for several days and we had such a wonderful time! Unfortunately we had to leave before Mother’s Day, but I could not leave with out making her some kind of sweet treat! My mom likes ginger so when I saw this recipe, I wanted to give it a try. It’s loaded with two kinds of spicy gingery goodness and that’s why I changed the name of the cookie. Also, the texture kind of reminded me of a snickerdoodle cookie but I absolutely could not name then that. Because after all shouldn’t “snicker”doodle cookies have Snickers in them? Yes, yes they should!

    So with out further adieu, I give you the Gingerdoodle.

    Gingerdoodle Cookies
    Gingerdoodle Cookies
        adapted from barefoot contessa’s ultimate ginger cookie   
        makes 32 cookies
    2 1/4 C all-purpose flour
    1 tsp baking soda
    2 1/2 tsp ground cinnamon
    1 1/2 tsp ground cloves
    1/2 tsp freshly grated nutmeg
    1/2 tsp ground ginger
    1/4 tsp salt
    1 C dark brown sugar
    1/4 C vegetable oil
    1/3 C molasses
    1 large egg, at room temperature
    2 oz crystallized ginger*
    Sugar, for outside of cookies
    2/3 C pecans, chopped {optional}
    Roughly chop the crystallized ginger and set aside. Pour sugar into dish and set aside.

    Preheat oven to 350 degrees and line two baking sheets with parchment paper. In a bowl, sift together the dry ingredients, then stir to combine, {flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt.}
    Next, in a mixing bowl, use paddle attachment and mix together brown sugar, oil and molasses, on medium for about 5 minutes. Scrape down the sides with spatula, then add egg on low speed and beat for two minutes. Slowly add dry ingredients to mixing bowl and mix on low just until everything is combined. Fold in crystallized ginger and nuts.
    Scoop the dough with 2 spoons and roll into about 1 inch balls. Roll balls in sugar and press down slightly to flatten a bit.

    Place cookies onto baking sheets and bake for 11-12 minutes. Remove from oven. After a few minutes, transfer cookies to cooking rack to cool completely.

    The texture of these cookies are awesome! They are ever so slightly crispy on the outside and they have that great chewy factor going on on the inside. The bits of ginger are fantastic but not overpowering {and that’s coming from someone that’s not a huge ginger fan!} And even though the pecans aren’t necessary, I love a bit of texture and crunch in my cookies, so I really loved them.
    *Crystallized ginger is pretty expensive so you could substitute candied ginger if you want. Also, the original recipe called for 3 times this much crystallized ginger, which would come to about $30 dollars, yikes! I thought 2 oz was plenty and the cookies were very gingery. Up to you though!

    My mom, the ginger lover, approved of these gingerdoodles, so you should too. Speaking of mom, here is my favorite photo with my momma from our visit.

    And here is my favorite pic from my FIRST Mother’s Day with miss Tinsley Harper. Isn’t she beautiful?

    I hope all you beautiful mom’s were spoiled rotten on Mother’s Day. :) You deserve it!
    Ok, back to the cookies! These would make a great cookie for Christmas or the holiday season, especially for a funky new idea for a cookie exchange! Give them a try and let me know what you think.