Dixie Crystal's Gingerdoodle Cookies

Dixie Crystal's Gingerdoodle Cookies by

Mark Keady


Shopping List

  • 2 cups and 2 Tbsp all-purpose flour
  • 1 Tbsp cornstarch
  • 2 tsp baking soda
  • 2 tsp cinnamon, divided
  • 1⁄2 tsp salt
  • 1 tsp ginger
  • 1⁄4 tsp cloves
  • 1⁄8 tsp nutmeg
  • 3⁄4 cup (1.5 sticks) butter, softened
  • 3⁄4 cup Dixie Crystals Light Brown Sugar
  • 1⁄2 cup, divided Dixie Crystals Extra Fine Granulated Sugar
  • 1⁄4 cup molasses
  • 1 large egg
  • 2 tsp vanilla extract


  • Preheat oven to 350°F and line two cookie sheets with a silicone mat or parchment paper.
  • Set aside. In a medium-sized bowl, whisk together flour, cornstarch, baking soda, one teaspoon cinnamon, salt, ginger, cloves, and nutmeg.
  • Set aside. In a small bowl, combine 1⁄4 cup granulated sugar and remaining one teaspoon cinnamon. Set aside. In a stand mixer, cream together butter, brown sugar, and remaining 1⁄4 cup granulated sugar until light and fluffy.
  • Add molasses, egg and vanilla extract, mixing until well combined. Slowly add dry ingredients to wet ingredients, and mix until fully combined.
  • Roll one heaping tablespoon of dough into balls and toss in cinnamon sugar mixture.
  • Place on cookie sheets, leaving about 2-inches for spreading.
  • Bake for 10 minutes, until edges are just set. While warm and just out of the oven, sprinkle tops of cookies with any remaining cinnamon sugar mixture.
  • Store in an airtight container for up to a week.