Gingerdoodles
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This super-soft & chewy Gingerdoodles Cookie recipe is homemade cookies spiced with rich ginger, cinnamon, butter, brown sugar & molasses flavor and are a delicious cross between two classic cookies–gingersnap and snickerdoodle cookies!
If you want easy-to-make and bake cookies that are spicy and sweet for this holiday season, this is the cookie recipe for you! Perfect with coffee or hot chocolate.
These delectable, Christmas holiday gingerdoodle cookies melt-in-your mouth and keep you coming back for more, just like these Gingerbread Bars, these Pumpkin Snickerdoodle Cookies and these Soft and Chewy Ginger Molasses Cookies!
What Are Gingerdoodles?
Gingerdoodles are soft ginger cookies that are a mix between gingerbread/gingersnap cookies and snickerdoodle cookies. Flavors of cinnamon, ginger, cloves, molasses, brown and granulated sugar, salt and butter really burst out in these delicious homemade gingerbread cookies. I could eat an easy dozen!
I have seen a lot of the gingerdoodle cookie recipes with just a sugar coating, instead of cinnamon-sugar coating on the outside of the cookies, like Snickerdoodles have.
So, in my recipe, I am putting both options in, if you want to go full snickerdoodle mode with your gingerdoodles, use the cinnamon-sugar coating instead of the one sugar coating.
You can even glaze them with a vanilla glaze or add white chocolate drizzles with some fun festive sprinkles! It’s the perfect cookie recipe for cookie exchanges, cookie party trays and holiday entertaining.
How to Make The Best Soft and Chewy Gingerdoodles
- The key to keeping these ginger cookies soft, as in melt-in-your-mouth chewy is to bake them until they are just set, without overbaking them.
- If you overbake the cookies, your cookie will result more like firmer, gingersnap cookies.
Ingredients You Need
Gingerdoodle Cookie Recipe
- all purpose flour
- baking soda
- ground cinnamon
- ground ginger
- ground cloves
- salt
- unsalted butter, softened
- brown sugar
- egg
- molasses
Sugar or Cinnamon Sugar Coating
- 1/4 cup granulated sugar, large sugar crystals, colored sugar
- Add 2 teaspoons ground cinnamon to granulated sugar, if you want to add to make cinnamon sugar coating alternative
Optionals:
Add drizzles of white Chocolate and sprinkles to make them fun for the holiday cookie tray!
How To Make Soft Chewy Gingerdoodle Cookies
- Preheat oven to 375 degrees F. Line 2 cookie sheets
with a parchment paper.
- In a separate bowl, sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt.
- In a large bowl, using mixer, beat the butter and brown sugar until light and fluffy.
- Add egg and molasses and beat until smooth, making sure to get down sides of bowl to incorporate.
- Add the dry ingredients to the wet ingredients and mix just until combined, with care to not overmix.
- Scoop with small, medium or large cookie scoop
of choice or roll the cookie dough into balls and roll in the granulated sugar or cinnamon sugar mixture.
- Space the cookie dough at least 2 inches apart on the cookie sheet and bake for 8 to 10 minutes for small 1 tablespoon cookies, 10-12 for medium sized cookies. For large ¼ cup cookies, bake 12-14 minutes.
- Let cool for 5 minutes on cookie sheet before removing to wire rack to cool completely. Enjoy!
Melt some white chocolate
Storing & Freezing Gingerdoodle Cookies
- Room Temperature: Store baked cookies in an airtight container at room temperature for up to 1 week.
- Freezing: Store baked cookies in an airtight container for up to 3 months in the freezer.
- More Freezing Options: You can also roll the balls, minus the sugar coating and freeze them for up to 3 months. Just pull them out when you’re ready to bake and let them thaw just enough, so you can roll them in sugar or cinnamon sugar and bake accordingly.
If you want cookies that are ginger and cinnamon spicy and sweet for this holiday season, this is the gingerdoodle cookie recipe is for you! Perfect with coffee or hot chocolate.
More Holiday Treats!
- Spiced Molasses Cookie Cream Pies
- Amish Country Pumpkin Custard Pie
- Chocolate Chip Oatmeal Cookies
- Homemade Pecan Sandies
- Easy Apple Cinnamon Biscuit Bake
- Chewy Butterscotch Oatmeal Cookies
Gingerdoodles
Ingredients
Gingerdoodle Cookie Recipe
- 2 ¼ cups all purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup brown sugar
- 1 egg
- ¼ cup molasses
Sugar or Cinnamon Sugar Coating
- ¼ cup granulated sugar for rolling the cookies
- Add 2 teaspoons ground cinnamon if you want to add to make cinnamon sugar coating alternative
- Optionals: White Chocolate melted and drizzled, sprinkles
Instructions
How to Make Gingerdoodle Cookies
- Preheat oven to 375 degrees F. Line a cookie sheet with a parchment paper.
- In a separate bowl sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt.
- In a large bowl, using mixer, beat the butter and brown sugar until light and fluffy.
- Add egg and molasses and beat until smooth, making sure to get down sides of bowl to incorporate.
- Add the dry ingredients to the wet ingredients and mix just until combined, with care to not overmix.
- Scoop with small, medium or large cookie scoop of choice or roll the cookie dough into balls and roll in the 1/4 cup granulated sugar or cinnamon sugar mixture of 1/4 cup granulated sugar and 2 teaspoons cinnamon.
- Space the cookie dough at least 2 inches apart on the cookie sheet and bake for 8 to 10 minutes for small 1 tablespoon cookies, 10-12 for medium sized cookies. For large ¼ cup cookies, bake 12-14 minutes.
- Let cool for 5 minutes on cookie sheet before removing to wire rack to cool completely. Enjoy!
- Add some melted white chocolate to drizzle on top of cookies with some sprinkles for some drama!
Notes
- Small cookies yield 32 cookies
- Medium cookies yield 24 cookies
- Large cookies yield 18 cookies
