Gingerdoodle Cookies

Step 1

Preheat oven to 350°F and line 2 cookie sheets with a silicone baking mat or parchment paper. Set aside.

Step 2

In a small bowl, combine 1/4 cup granulated sugar and remaining one teaspoon of cinnamon. Set aside.

Step 3

In a medium-sized bowl, whisk together the flour, cornstarch, baking soda, one teaspoon of cinnamon, salt, ginger, cloves, and nutmeg. Set aside.

Step 4

In a stand mixer, cream butter, brown sugar, and remaining 1/4 cup granulated sugar until light and fluffy, approximately 2 to 3 minutes. Add molasses, egg, and vanilla extract, mixing until well combined. Slowly add dry ingredients to wet ingredients, and mix until fully combined.

Step 5

Use a medium sized cookie scoop to scoop one heaping tablespoon of dough. Use your hands to roll the dough into a ball and toss to coat in the cinnamon sugar mixture. Place on cookie sheets, leaving about 2 inches for spreading. Repeat until all dough is used.

Step 6

Bake for 10 minutes, until edges are just set. Be careful not to over bake. While warm and just out of the oven, sprinkle tops of cookies with any remaining cinnamon sugar mixture.

Step 7

Let rest on cookie sheets for a few minutes before transferring to a wire rack to cool completely.