These chewy ginger molasses cookies are a combination of a snickerdoodle and a gingersnap for a new classic holiday treat! Also called "gingerdoodle cookies", these soft and chewy molasses cookies are perfect for your Christmas cookie exchange!
½cup(8 tablespoons) unsalted butter, at room temperature
¾cupgranulated sugar
½cuplight brown sugar
2large eggs
3tablespoonsunsulphured molasses
For rolling:
4tablespoonsgranulated sugar
2teaspoonsground cinnamon
Instructions
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liner.
In a medium sized bowl, whisk together the flour, baking soda, salt, ginger, nutmeg, cloves, cinnamon, and cream of tartar; set aside.
In a large mixing bowl, cream together the ¾ cup granulated sugar and the brown sugar with the butter until light and fluffy, about 2 minutes. Mix in the eggs one at a time. Stir in the molasses until combined.
Gradually add the dry ingredients to the wet ingredients and stir until a dough forms. In a separate shallow bowl, combine the 4 tablespoons sugar with the 2 teaspoons ground cinnamon. Use a medium cookie scoop to spoon out dough balls into the cinnamon sugar mixture, one or two at a time. Roll the ball in the sugar mix until lightly coated, then place on the lined baking sheets.
Bake for 10-12 minutes, rotating pans halfway through. Let cool 10 minutes on baking sheet before transferring to wire racks to cool completely.