Gingerdoodles

Baking - sweet

Preparation time

10min

Total time

20min

Portion

28 piece(s)

Level

TM 5

by 1002FH

published: 2026/01/16

changed: 2026/01/16

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Ingredients

Coating

1 level teaspoons cinnamon
50 gram white sugar

170 gram Butter
165 gram brown sugar
50 gram white sugar
85 gram molasses, Not blackstrap
1 --- egg
2 level teaspoons vanilla extract
360 gram flour
1 level tbsp cornflour (starch)
2 level teaspoons bicarbonate of soda, (Baking soda)
1/2 level teaspoons salt
1 level teaspoons ground ginger
1/4 level teaspoons ground cloves
1/8 level teaspoons Nutmeg
1 level teaspoons cinnamon

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Recipe's preparation

In a small bowl mix together the cinnamon and sugar

Preheat oven to 180 and line 2 cookie trays

Place butter, brown sugar and white sugar into thermomix bowl and mix 2 minutes speed 4 until pale and creamy

Add molasses, egg and vanilla extract and mix 1 minute speed 4

Add all other ingredients and mix 30 seconds speed 3 or until well combined

Use a medium sized cookie scoop to scoop one heaping tablespoon of dough. Use your hands to roll the dough into a ball and toss to coat in the cinnamon sugar mixture. Place on cookie sheets, leaving about 2 inches for spreading. Repeat until all dough is used.

Bake for 10 minutes, until edges are just set. Be careful not to over bake. While warm and just out of the oven, sprinkle tops of cookies with any remaining cinnamon sugar mixture

Let rest on cookie sheets for a few minutes before transferring to a wire rack to cool completely

Tip

Storage: Store in an airtight container for up to a week. Add a slice of white bread to the container to keep your cookies extra soft, replace it every few days as it becomes stale.

Freeze: Once completely cool, place them in a freezer bag and freeze up to six months. Let defrost at room temperature until defrosted throughout.

Freeze The Dough: This cookie dough freezes well. Roll the cookie dough balls into the cinnamons sugar and freeze them on a cookie sheet. Once frozen, transfer them to a baggie to store in the freezer, then bake from frozen, adding a couple extra minutes to the bake time.

Cinnamon Sugar: To really dress them up, I sprinkle any leftover cinnamon sugar on top of the cookies as soon as they come out of the oven. It melts every so slightly sticking to the top of each cookie and gives them these gorgeous sparkle tops, but it also adds an extra cinnamon flavor boost

Adapted recipe from the novice chef

Thermomix Model

Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

USA