Gingerdoodle Cookies

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.

	this recipe	typical
fat	40%	47%
total sugar	144%	136%
brown sugar share of total sugar	33%	39%
egg	17%	17%
leavener	0%	1%
salt	1%	1%
liquid	2%	2%
flour strength	1.0	1.0

Where it stands out

• #5 of 41 for center texture

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

113 g	1 stick (113 grams) unsalted butter, (at cool room temperature (about 67°F))
100 g	1/2 cup (100 grams) granulated sugar
100 g	1/2 cup (100 grams) dark brown sugar, (lightly packed)
113 g	1/3 cup (113 grams) molasses*
50 g	1 large egg
3 g	1 1/2 teaspoons ground ginger
3 g	1 teaspoon ground cinnamon
	1/4 teaspoon ground cloves
3 g	1/2 teaspoon fine sea salt
5 g	1 teaspoon cream of tartar
1 g	1/4 teaspoon baking soda
286 g	2 1/4 cups (286 grams) all-purpose flour
100 g	1/2 cup (100 grams) granulated sugar
3 g	1 teaspoon ground cinnamon

Method: 4 steps, published by handletheheat.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“These turned out very tasty. I was looking for a recipe for a holiday treat exchange and took a chance since I usually love everything from this website. They turned out nice and chewy, which was what I was going for, but I think the flavor on this one was a b” — a cook, 4.0★

“Hi, love your blog! Just a question here: I've found out that when buying brown sugar, there are only 2 kinds (at least where I live)... -The light one (which is always "sticky" and can be packed) and -The dark one (this one's always "dry" like granu” — a cook, 5.0★