Gingerdoodle Cookies-- week 10 of 12 Weeks of Christmas Treats

If there is one cookie that truly holds my heart (besides chocolate chip), molasses cookies would be #2. I can remember always going in between chocolate chip cookies and molasses cookies when I was growing up and making cookies (because I would ask my dad what he wanted and he decided!- kinda sad but now I don't even see my dad :( he doesn't eat cookies much anymore either).

These Gingerdoodle cookies are a great variation of a molasses cookie and are delicious!

 I could not stop eating them! They had a perfect flavor but yet were not overpowering in any of the spices.

I did find that I had to bake them longer than the original recipe called for and I did notate that in the directions. I prefer a non-gooey cookie :)

A big thank you to our Hostess, Brenda, from Meal Planning Magic. 

There are plenty of weeks left to join us!

Gingerdoodles

recipe adapted from this recipe at Lauren's Latest

Ingredients:
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
3/4 teaspoon vanilla extract
1/4 cup molasses
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups all purpose flour
1 teaspoon baking soda
1/4 cup granulated sugar, for rolling

Directions:

1. Preheat oven to 350 degrees.
2. Cream butter, sugar, and brown sugar together until light and fluffy. 
3. Add in egg, vanilla and molasses. 
4. Whip for 1-2 minutes or until it turns a light brown color.
5.  Stir in remaining ingredients and mix until dry ingredients are just combined.
6. Roll a heaping tablespoon of dough into a ball and coat in granulated sugar.
7.  Place dough on lightly greased cookie sheet.
8. Bake 10-12 minutes or until outside looks cooked.
9.  Cool 5 minutes on cookie sheet before transferring to cooling rack.
10. Serve warm or at room temperature.
11. Enjoy!