Gingerdoodle Cookies

Gingerdoodle Cookies: A Delicious Twist on a Classic Favorite

If you love the warm, spicy flavor of gingerbread but prefer the soft and chewy texture of snickerdoodles, then gingerdoodle cookies are your new favorite treat! These cookies combine the rich flavors of molasses and spices like cinnamon, ginger, and cloves with the signature tangy sweetness of snickerdoodles. Perfect for the holidays or any time you need a comforting cookie, gingerdoodles are guaranteed to satisfy your sweet tooth.

Serve with Homemade Hot Chocolate or Waffle Cookie Coffee for a delightful treat.

Every year we make a bunch of Christmas cookies, from Peppermint Glazed Butter Cookies to Chocolate Crinkle Cookies, and this year we went with these amazing gingerdoodles.

What You Need to Make Gingerdoodles

Gingerdoodles, a delightful twist on a gingersnap or Gingerbread Cookies and snickerdoodles, this Christmas cookie is soft, chewy, and delicious, plus super easy to make. Here is what you need:

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tablespoon cornstarch
• 2 teaspoons baking soda
• 1 teaspoons cinnamon
• 1/2 teaspoon Kosher salt
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1/4 cup molasses
• 1 large egg
• 2 teaspoons vanilla extract

Cinnamon Sugar Mix

• 1 tsp cinnamon
• 1/4 cup sugar

*Note: Use the spoon-and-sweep method when measuring flour. This means you should spoon flour into the measuring cup and level it off, not scoop directly from the flour bag to avoid using too much flour. This will result in a far denser cookie, and won’t give you the chewy, delightful texture you are going for. 

Recipe is slightly adapted from Dixie Crystals

How to Make Gingerdoodle Cookies

1. Preheat and Prep:
   Preheat your oven to 350°F (175°C) and line two baking sheets with a silicone mat or parchment paper. Set aside.
2. Mix Dry Ingredients:
   In a bowl, whisk together 2 1/4 cups all-purpose flour, 1 tablespoon cornstarch, 2 teaspoons baking soda, 1 teaspoon of cinnamon, salt, 1 teaspoon ginger, cloves, and nutmeg. And set aside.
3. Cinnamon Sugar Mixture:
   In a small bowl, whisk together 1/4 cup granulated sugar with the remaining 1 teaspoon cinnamon. Set aside for rolling the cookies later.
4. Cream Wet Ingredients:
   Using the bowl of a stand mixer, cream together the softened butter, brown sugar, and 1/4 cup granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Then add the egg, vanilla extract, and molasses, and mix until everything is well combined.
5. Combine Wet and Dry Ingredients:
   Slowly add the flour mixture into the wet ingredients, mixing until fully combined. Do not over mix. The dough will be a light soft dough that is just slightly sticky.
6. Shape the Dough:
   Scoop out 1 heaping tablespoon of dough and roll it into a ball. Then roll each ball in the cinnamon-sugar mixture coating evenly. Place the cookie dough balls on the prepared cookie sheets, spacing each ball about 2 inches apart.
7. Bake:
   Bake the cookies for 10 minutes, or until the edges are just set. And tops are crinkled. Be careful to not overbake. Every oven is different, so check at about 8 minutes. 
8. Optional Add Final Touch:
   When the cookies come out of the oven, sprinkle the tops with any remaining cinnamon-sugar mixture, then let the cookies rest on the baking sheets for a 2-3 minutes minutes, then transfer to a wire cooling rack. 
9. Storage:
   Store the cookies in an airtight container at room temperature for up to a week. Or freeze. 

Tools to Use

The following tools make it easier to make these cookies.

• Stand Mixer: I used a Kitchen Aid mixer with a paddle attachment
• Cookie Trays: You will need two trays.
• 1 tbs Cookie Scoop, to make sure the cookies are even sized, to insure proper baking.
• Silicone Baking Mat: Keeps trays clean, and prevents bottoms from overcooking.
• Spatula: To remove hot cookies from the tray.
• Cooling Racks: To allow cookies to cool
• A Cute Cookie Jar: How adorable is this one?

Tips and Tricks For Great Cookies

• Don’t Over bake: The key to soft, chewy gingerdoodles is to make sure you don’t overbake them. The cookies will continue to cook slightly after you take them out of the oven, so it’s better to err on the side of slightly underbaking them. Check cookies at 8 minutes for the 10 minute cook time. 
• Make the Dough in Advance: If you’re short on time, you can refrigerate the dough for up to 24 hours before baking. This will give the flavors even more time to meld together and make the cookies even more flavorful.
• Customize the Spice: If you love more of a spicy kick, feel free to add extra cinnamon or ginger. For a more mellow flavor, adjust the spices to your taste.
• Use Molasses for Depth of Flavor: The molasses in these cookies adds a rich, deep flavor. Make sure to use real molasses for the best results, and don’t substitute it with maple syrup or honey as it will change the texture and flavor.

Why You Should Make Gingerdoodle Cookies

• A Cozy Flavor Combo: These cookies bring together the best of both worlds—gingerbread’s warm spices and snickerdoodles’ chewy, sugar-coated sweetness. They’re the perfect holiday cookie but also ideal any time you need a little indulgence.
• Easy to Make: With a short prep time and simple ingredients, gingerdoodles are an accessible recipe for bakers of all skill levels.
• Perfect for Sharing: These cookies make a great gift or treat to bring to a holiday gathering, and their sweet, spicy flavor is sure to win over your friends and family.

Other Fun Cookie Recipe Ideas

• Snickerdoodles: The classic cinnamon-sugar cookie that’s soft and chewy with just the right amount of sweetness.
• Gingerbread Cookies: A holiday favorite filled with warm spices and a little molasses for that perfect chewy texture.
• Pumpkin Almond Cookies: If you’re a fan of fall flavors, try these pumpkin-flavored cookies with a sweet glaze.
• Peanut Butter Cookies: Soft peanut butter cookies

These gingerdoodle cookies are the perfect treat to make this season (or any time you’re craving a comforting, flavorful cookie). Whether you’re baking for a holiday party, gift-giving, or just because, they’re sure to be a hit! Happy baking!

Gingerdoodle Cookies

Gingerdoodles are a delightful twist on gingerbread and snickerdoodles, making a chewy, soft, and richly delicious holiday cookie.

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Course: Dessert

Cuisine: American

Keyword: Cookies, gingerdoodles

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Calories: 152kcal

Author: Rachael

Ingredients

• 2 1/4 cups all-purpose flour*
• 1 tablespoon cornstarch
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 3/4 cup unsalted butter 1.5 sticks , softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1/4 cup molasses
• 1 large egg
• 2 teaspoons vanilla extract

Cinnamon Sugar Mixture

• 1 tsp cinnamon
• 1/4 cup sugar

Instructions

Preheat and Prep:

• Preheat your oven to 350°F (175°C) and line two baking sheets with a silicone mat or parchment paper. Set aside.

Mix Dry Ingredients:

• In a bowl, whisk together 2 1/4 cups all-purpose flour, 1 tablespoon cornstarch, 2 teaspoons baking soda, 1 teaspoon of cinnamon, salt, 1 teaspoon ginger, cloves, and nutmeg. And set aside.

Cinnamon Sugar Mixture:

• In a small bowl, whisk together 1/4 cup granulated sugar with the remaining 1 teaspoon cinnamon. Set aside for rolling the cookies later.

Cream Wet Ingredients:

• Using the bowl of a stand mixer, cream together the softened butter, brown sugar, and 1/4 cup granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Then add the egg, vanilla extract, and molasses, and mix until everything is well combined.

Combine Wet and Dry Ingredients:

• Slowly add the flour mixture into the wet ingredients, mixing until fully combined. Do not over mix. The dough will be a light soft dough that is just slightly sticky.

Shape Cookie Dough Balls:

• Scoop out 1 heaping tablespoon of dough and roll it into a ball. Then roll each ball in the cinnamon-sugar mixture coating evenly. Place the cookie dough balls on the prepared cookie sheets, spacing each ball about 2 inches apart.

Bake:

• Bake the cookies for 10 minutes, or until the edges are just set. And tops are crinkled. Be careful to not overbake. Every oven is different, so check at about 8 minutes.

Optional Final Touch:

• When the cookies come out of the oven, sprinkle the tops with any remaining cinnamon-sugar mixture, then let the cookies rest on the baking sheets for a 2-3 minutes minutes, then transfer to a wire cooling rack.

Storage:

• Store the cookies in an airtight container at room temperature for up to a week. Or freeze.

Notes

*Note: Use the spoon-and-sweep method to measure flour: spoon flour into the measuring cup and level it off with a butter knife. Do NOT scoop directly from flour container, as it will result in more flour and a denser cookie.

Recipe from Dixie Crystals

Nutrition

Calories: 152kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 147mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 188IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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