Meet the Gingerdoodle – where the cozy spice of a classic gingerbread cookie meets the soft, pillowy texture of a Snickerdoodle.
These cookies boast a soft center with a slightly crisp edge, rolled in a spiced sugar coating that makes each bite irresistibly festive.
They’re like the perfect holiday companion—spicy, sweet, and totally comforting.
Paired with your morning coffee or served as an after-dinner indulgence, these Gingerdoodles bring together the best of both cookie worlds!
Why You’ll Love These Gingerdoodle Cookies
Rich, Complex Taste: The blend of dark brown sugar and molasses gives these cookies a deep, caramel-like sweetness. It’s balanced perfectly by the warmth of spices, creating a delightful taste experience.
Perfect Seasonal Treat: Gingerdoodle cookies combine classic holiday spices of ginger, cinnamon, and nutmeg, making them an ideal choice for festive gatherings and holiday cookie exchanges.
Soft & Chewy Texture: Each cookie features a delightfully crispy, sugar-coated exterior that gives way to a perfectly chewy center.
Make-Ahead Friendly: The dough can be prepared in advance and frozen for up to three months, allowing you to have freshly baked cookies at a moment’s notice.
Ingredients
- All-Purpose Flour & Cornstarch: Create the basic structure of the cookies and ensure a tender crumb.
- Baking Soda: Reacts with molasses for proper leavening, giving them a slight lift so the cookies aren’t too dense.
- Salt & Vanilla Extract: Enhance all the flavors and balance the sweetness.
- Spices: Ginger, cinnamon, cloves, and nutmeg bring warm, depth, and subtle complexity.
- Unsalted Butter: Creates a rich and tender texture.
- Sugar: Granulated sugar creates crispness, while dark brown sugar adds moisture and deep molasses flavor for chewiness.
- Egg: Provides structure and richness.
- Unsulfured Molasses: Adds classic gingerbread flavor and moisture. It’s also partly responsible for the lovely color.
How to Make Gingerdoodle Cookies
Ginger Snickerdoodles are perfect for sharing with family, friends, or just indulging yourself with a cozy blanket and a good book.
The smell alone is enough to make you drool!
Check out these easy steps:
1. PREHEAT the oven to 350°F. Line two baking sheets with parchment paper.
2. WHISK the flour, cornstarch, baking soda, salt, cloves, nutmeg, and 1 tsp ginger. Set aside.
3. BEAT the butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy (2–3 minutes).
4. MIX in the egg, molasses, and vanilla until smooth.
5. ADD the dry ingredients gradually, mixing until just combined.
6. COMBINE the remaining sugar, cinnamon, and 1 tsp ginger in a small bowl for the coating.
7. ROLL dough into tablespoon-sized balls. Coat in spiced sugar and place 2 inches apart on baking sheets.
8. BAKE for 8–10 minutes until edges are set and centers are soft.
9. COOL on baking sheets for 5 minutes, then transfer to a wire rack. Enjoy!
Tips For the Best Gingerdoodle Cookies
These soft and chewy delights are sophisticated enough for your holiday cookie exchange but nostalgic enough to make you feel like a kid decorating the Christmas tree.
And with these tips, they’ll be perfect every time!
- Proper measuring. Spoon the flour into the cup and level it off with a knife. If you scoop it from the bag, you’ll pack too much in and the cookies will be dry.
- Room temperature ingredients. Get everything out of the fridge 20-30 minutes early for easy mixing.
- Try fresh ginger. In the cookie dough (not the coating), swap the ground ginger for about 1 tablespoon of freshly grated ginger. You could also add chopped candied ginger for texture and flavor.
- Do not overmix. Mix the dry ingredients with the wet just until no streaks of flour are visible. This is best done with a paddle on low or by hand.
- Consistent sizing. Use a cookie scoop to ensure uniform size and even baking.
- Chill the dough. If the dough is sticky, chill it for 20-30 minutes to make it easier to handle and shape.
- Monitor baking time. Bake until edges are just set; the centers should remain soft for chewy cookies.
How to Store
This heartwarming duo of gingerbread and Snickerdoodles is almost too good to share.
So you might want to double the batch and hide some away!
To Make Ahead: Prepare and portion the dough, then flash-freeze on a baking sheet. Transfer the frozen cookie dough balls to a freezer bag for 2-3 months. Thaw in the fridge overnight before baking.
To Store: Place cooled cookies in an airtight container at room temperature for up to a week.
To Freeze: Flash freeze cooled cookies on a tray, then move to a freezer-safe container or bag with parchment paper between layers. Freeze for 2-3 months.
More Snickerdoodle-Inspired Treats to Try
Snickerdoodle Cupcakes
Maple Snickerdoodles
Toffee Doodle Cookies
Snickerdoodle Bread
Gingerdoodle Cookies
24
servings15
minutes10
minutes160
kcalSoft, chewy, and perfectly spiced, these Gingerdoodle cookies combine the warm flavors of ginger and cinnamon for a cozy, melt-in-your-mouth treat!
Ingredients
2 1/4 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons ground ginger, divided
3/4 cup unsalted butter, softened
3/4 cup dark brown sugar, packed
3/4 cup granulated sugar, divided
1 large egg
1/4 cup unsulfured molasses
1 teaspoon pure vanilla extract
2 tablespoons ground cinnamon
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk the flour, cornstarch, baking soda, salt, cloves, nutmeg, and 1 teaspoon of ginger to combine. Set aside.
- In a large mixing bowl, beat the butter, dark brown sugar, and 1/4 cup of granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Reduce the speed to low and blend in the egg, molasses, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet, mixing just until no streaks of flour are visible.
- In a small bowl, combine 2 tablespoons of cinnamon with the remaining 1/2 cup of granulated sugar and 1 teaspoon of ginger for the coating.
- Portion the dough into heaping tablespoon-sized balls. Roll smooth then toss in the spiced sugar coating until fully coated. Arrange on the baking sheets about 2 inches apart.
- Bake for 8-10 minutes or until the edges are set but the centers remain soft and puffy.
- Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Spoon the flour into the cup and level it off with a knife. If you scoop it from the bag, you’ll pack too much in and the cookies will be dry.
- Add white chocolate chips or crystallized ginger pieces for extra flavor. For a festive touch, mix in some orange zest or sprinkle with coarse sea salt before baking.
