Chewy Gingerdoodle Cookies

Chewy Gingerdoodle Cookies are a delightful fusion of gingerbread and snickerdoodles, with just the right amount of warm spices and chewy texture. These cookies will be a hit during the holiday season or at any time of year.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1/2 cup molasses
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 cup crystallized ginger, finely chopped
• 1/4 cup granulated sugar for rolling
• 1/4 cup powdered sugar for rolling

Instructions:

Melt the butter and mix it with 1 1/2 cups of sugar in a large bowl until the mixture is light and fluffy

As you add the eggs one by one, beat them in

Then, add the molasses and mix it in

Mix the flour, baking soda, salt, ground ginger, cloves, and nutmeg in a different bowl using a whisk

Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed

Add the chopped crystallized ginger and mix it in well

Put the dough in the fridge for at least an hour with the lid on

Warm the oven up to 375F 190C and put parchment paper on baking sheets

Use your hands to roll the dough into 1-inch balls

Coat each ball with granulated sugar first, then powdered sugar

Leave some space between the balls when you put them on the baking sheets that have been prepared

Put it in the oven for 8 to 10 minutes, or until the edges are set but the middle is still soft

After baking, let the cookies cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way

Have fun with these yummy, chewy gingerdoodle cookies!