Big soft ginger cookies and snickerdoodles have always felt like related cookies to me. It’s probably the cinnamon and the texture and the sugar on the outside. But because I think of them as similar, I’m kind of upset that I never thought to combine them before.
Alas, the New York Times beat me to it, and rubbed it in my face by including the recipe in a compilation of Fall recipes I was looking at to find something to make for dinner. Cookies can be dinner, right?
So start by whisking together the flour, baking soda, cream of tartar, ginger, 2 teaspoons of cinnamon and salt in a large bowl. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter, molasses, and 1 cup of sugar on medium speed until creamy.
Add the eggs, one at a time, and beat to incorporate.
Add the dry ingredients in 2 additions, beating after each addition.
Cover the dough and refrigerate for at least 30 minutes, but up until 2 days. When you’re ready to bake, roll the dough into 1-inch balls, then roll in the cinnamon sugar mixture made by combining the remaining 1/4 cup of sugar with 1 1/2 teaspoons cinnamon. Place on a baking sheet lined with parchment paper.
Bake at 350°F for 10 to 12 minutes, until the tops look dry.
Allow to cool for a couple of minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container.
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 tablespoon ginger
- 3 1/2 teaspoons cinnamon, divided
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1/4 cup molasses
- 1 1/4 cups sugar, divided
- 2 eggs
- In a medium bowl, whisk together flour, baking soda, cream of tartar, ginger, 2 teaspoons cinnamon, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat butter, molasses, and 1 cup sugar on medium speed until light and fluffy.
- Beat in eggs, one at a time, until incorporated.
- Add the dry ingredients in two additions, scraping down the sides of the bowl each time, and beat until no streaks.
- Cover the bowl and refrigerate for at least 30 minutes.
- In a small dish, combine the remaining 1/4 cup sugar and 1 1/2 teaspoons cinnamon.
- Roll the dough into 1-inch balls, then roll in the cinnamon-sugar mixture. Place about 2 inches apart on a baking sheet lined with parchment paper.
- Bake at 350°F for 10-12 minutes, or until centers are dry. Allow to cool for a couple of minutes on the baking sheet before transferring to a wire rack to cool completely.