Gingerdoodle Cookies

2 cups and 2 tablespoons all-purpose flour* (or spelt flour)

1 tablespoon cornstarch (omit)

2 teaspoons baking soda

2 teaspoons cinnamon, divided

1/2 teaspoon salt

1 teaspoon ginger

1/4 teaspoon cloves

1/8 teaspoon nutmeg

3/4 cup (1.5 sticks) butter, softened

3/4 cup Imperial Sugar Light Brown Sugar

1/2 cup, divided Imperial Sugar Extra Fine Granulated Sugar

1/4 cup molasses

1 large egg

2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 350°F and line two cookie sheets with a silicone mat or parchment paper. Set aside.1
2. In a medium-sized bowl, whisk together flour, cornstarch, baking soda, one teaspoon cinnamon, salt, ginger, cloves, and nutmeg. Set aside.2
3. In a small bowl, combine 1/4 cup granulated sugar and remaining one teaspoon cinnamon. Set aside.3
4. 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.4
5. Roll one heaping tablespoon of dough into balls and toss in cinnamon sugar mixture. Place on cookie sheets, leaving about 2-inches for spreading.5
6. 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.6
7. Store in an airtight container for up to a week.

Elevation adjustment: 365 degrees for 10-12 min