Gingerdoodles

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The ginger snap meets the snickerdoodle in this scrumptious cookie.

A couple of days ago I was craving a good cookie.  I shuffled down to the kitchen and started pulling ingredients out of the cabinets.  I wanted a nutty, dark, toasty cookie with lots of flavor.  I toasted whole wheat flour, oats and walnuts in the oven, and ground them into a flour.

I browned a little butter… of course.  Don’t I always?

Someday on my grave it will say, “Here lies Emily.  She liked to brown butter.”

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I incorporated the nutty flour and browned butter into a cookie dough, along with brown sugar, molasses, egg, leavening, spices and crystallized ginger. 

After a quick chill, the dough gets rolled into balls, coated in cinnamon-sugar and baked.  I really can’t think of a more delicious cookie right now.  These are so good!  Soft, chewy, spicy and sweet.

Ring in the new year with a gingerdoodle!  I hope you all have a Happy New Year!  Thanks for reading Sugar Plum in 2011.  I really appreciate it!

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Gingerdoodles

1 1/2 cups whole wheat flour
1 1/4 cups old fashioned oats
3/4 cup walnut halves
6 tablespoons unsalted butter
3/4 cup brown sugar
3 tablespoons molasses
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon, divided use
1 teaspoon ground ginger
1/4 teaspoon ground clove
1/4 cup finely chopped crystallized ginger
1/4 cup granulated sugar

Heat oven to 350 degrees F. 

Evenly place flour, oats and walnuts on a large cookie sheet; bake 10-12 minutes, or until ingredients are lightly toasted and fragrant.

Melt butter in a small saucepan over medium heat.  Cook 2-3 minutes, whisking frequently, until butter foams and starts to turn light golden brown.  Transfer butter to a large mixing bowl. 

Add brown sugar and molasses to mixing bowl.  Mix together, using a mixer on medium speed, until well combined and creamy.  Beat in egg until well combined.  Beat in vanilla, baking powder, baking soda, salt, 1 teaspoon cinnamon, ground ginger and clove until well combined.

Process flour, oats, walnuts and crystallized ginger in a food processor until finely ground.  On low speed, beat dry ingredients into wet, until just combined.  Chill dough in refrigerator for 30 minutes.

In a small bowl, stir together additional 1 teaspoon cinnamon and granulated sugar until combined.  Roll tablespoons of dough into balls, and roll balls in cinnamon-sugar until well coated.  Place balls on cookie sheets, spacing about an inch apart.  Bake 10-12 minutes or until crackled and crisp.

Cool 1 minute before transferring to wire racks to cool completely.

Makes 3 dozen cookies

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25 comments:

  1. These look great. I like how you used whole wheat flour. Happy new year!

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  2. Combination of my hubby's two favourite cookies!

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  3. The perfect fusion of two fabulous cookies!
    xo
    http://www.allykayler.blogspot.com

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  4. Snickerdoodles are probably my favorite cookies, but a homemade Christmas gift this year reminded me of how much I love gingersnaps. Cannot wait to try these!

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  5. Wow, so impressed that you ground your own flour!! I love snickerdoodles, gingersnaps, and molasses cookies, so this little treat is like the perfect mixture of all of them. Great invention, and I LOVE the name--very cute and creative!

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  6. These look amazing! And I love the name - gingerdoodles. What better name for a cookie than that??

    Thanks for WRITING your blog! I truly enjoy reading it. Love your recipes and your witty writing style. Happy New Year!

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  7. Yummy! These are a perfect after-Christmas cookie!

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  8. Ah, the best of both worlds - I love that they're soft too :) Happy New Year!

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  9. holy yum!!! love gingersnap cookies- so these sound perfect!!!

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  10. I love both of these cookies and could hardly choose if they ever found themselves on a cookie tray together...but now I won't have to! Happy new year love! I hope this one is the year we finally meet!

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  11. Thanks to you, Emily, for all the work and the love of cooking that you put into your blog so that we mere mortals can produce heavenly food! Happy New Year to you and your family (who we get to know about through your blog,of course). Keep on keeping it real!

    Love these cookies too!!

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  12. Yeah, definitely making these as soon as humanly possible. They look awesome! Browned butter is probably one of my favorite things ever.

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  13. What a fun cookie!! I hope you have a wonderful new year!!

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  14. They look absolutely delicious! Have a happy new year 2012!

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  15. i'm a little affronted that cinnamon has been taken out of the limelight here, but i'll forgive it. after all, it's a new year! :)

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  16. My daddy would have loved these....he loved snicker doodles and ginger snaps....i am going to make these in honor of him....thanks for another great recipe.

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  17. Oh my goodness, I really have to try these cookies! These looks so fantastic!!!

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  18. I've never actually tried a snickerdoodle, but these look delicious, so maybe I'll start!

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  19. Hey Emily...just made these and was disappointed...the flavor is totally there, but the dough and cookies were very dry!! I double checked the recipe to make sure that I followed and used the correct amount of the ingredients. Any suggestions?

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  20. Kari, they are a drier cookie. I'll have to check over the recipe to see if there's a mistake. I'm sorry you didn't enjoy them! :(

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  21. This may be the cookie recipe I have been waiting for... :)

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