Dixie Crystal's Gingerdoodle Cookies

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

Instructions

• 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.