Gingerdoodle Cookies
Gingerdoodle Cookies bring together two classic cookie favorites in one delicious bite. Warm gingerbread spices pair with a sweet cinnamon-sugar coating, like a snickerdoodle, for a cookie that’s full of flavor. They are a great choice for sharing with friends, family, and coworkers.
I have made a lot of snickerdoodle cookies through the years, as they are a family favorite, so I thought it was time to shake things up on my holiday cookie tray. These gingerdoodle cookies are a nice twist and a great new addition to the cookie season. I especially love the warm spices in this gingerdoodle cookie recipe.
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Recipe Snapshot
FLAVOR: Warm spices with a sweet cinnamon sugar coating.
SKILL LEVEL: Moderate
BEST FOR: Cookie exchanges, holiday cookie trays, dessert tables, hostess gifts, holiday parties
MAKE AHEAD: Absolutely. Freeze the cookie dough, then bake. The dough can be frozen for up to 2 months.
Why You’ll Love This Recipe
- It combines two classic cookie recipes into one new treat that’s perfect for fall and winter.
- Gingerdoodles are a fun addition to a holiday cookie tray. They are a little different from the usual sugar and chocolate cookies that often fill holiday trays.
- A recipe worth keeping. When the holidays roll around, you’ll have another cookie that’s a little different to bring out.
- They make a delicious treat for friends, neighbors, and coworkers.
Ingredients for Gingerdoodle Cookies
- All Purpose Flour
- Cornstarch
- Baking Soda
- Cinnamon
- Salt
- Ginger
- Cloves
- Nutmeg
- Unsalted Butter
- Brown Sugar
- Sugar
- Molasses
- Egg
- Pure Vanilla Extract
See the full recipe in the recipe card below.
Tips and Suggestions
After making these gingerdoodle cookies a few times, I’ve learned some things that help to make the cookies successful.
- Line your baking sheets with parchment paper or silicone baking mats.
- Measure all the ingredients correctly. Too much flour will result in a dense cookie.
- Scrape down the sides of the bowl when mixing the dry ingredients so everything is incorporated.
- Preheat the oven to ensure even baking of the gingerdoodles.
- Use a cookie scoop so you get same-sized cookies that cook evenly.
- Don’t skip the cinnamon sugar. Make sure each dough ball is coated before baking for that snickerdoodle-like finish.
What to serve with Gingerdoodles
Milk is an obvious choice to serve with gingerdoodle cookies, but caramel coffee, hot chocolate, or a gingerbread latte make an extra special pairing. The warm drinks complement the spices and make for a cozy afternoon treat.
More Gingerbread Recipes
Recipes with the warmth of gingerbread are always popular around the holidays and even into the months after when the weather is still chilly. Enjoy my Mom’s gingerbread recipe, gingerbread bars, gingerbread magic bars, and gingerbread cookie bites.
Can you make gingerdoodle cookie dough ahead of time?
Yes! Keep the dough in the refrigerator for up to 2 days before forming the dough balls and rolling in the cinnamon sugar. Bring the cookie dough to room temperature before continuing. If you want to freeze it, form the dough balls, and roll in sugar, then freeze on a baking sheet before transferring to a freezer bag. Freeze for up to 2 months.
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Gingerdoodle Cookies
Ingredients
- 2 cups plus 2 tablespoons flour
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 2 teaspoons cinnamon, divided
- ½ teaspoon salt
- 1 teaspoon ginger
- ¼ teaspoon cloves
- â…› teaspoon nutmeg
- ¾ cup butter, softened
- ¾ cup light brown sugar
- ½ cup sugar, divided
- ¼ cup molasses
- 1 large egg
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven 350℉. Line two cookie sheets with parchment paper or silicone mats. Set aside.
- Whisk together the flour, cornstarch, baking soda, one teaspoon of cinnamon, salt, ginger, cloves, and nutmeg in a medium bowl. Set aside.2 cups plus 2 tablespoons flour, 1 tablespoon cornstarch, 2 teaspoons baking soda, 2 teaspoons cinnamon, divided, ½ teaspoon salt, 1 teaspoon ginger, ¼ teaspoon cloves, ⅛ teaspoon nutmeg
- In a small bowl, stir together the remaining teaspoon of cinnamon and ¼ cup of the granulated sugar.
- Using a stand mixer or hand mixer, cream together the butter, brown sugar, and remaining ¼ cup granulated sugar until light and fluffy, about 4 minutes. Add in the molasses, egg, and pure vanilla extract, mixing until incorporated.¾ cup butter, softened, ¾ cup light brown sugar, ½ cup sugar, divided, ¼ cup molasses, 1 large egg, 2 teaspoons pure vanilla extract
- Slowly add the dry ingredients to the wet ingredients, and mix until fully combined.
- Using a medium cookie scoop, roll dough into balls and toss to coat in the cinnamon sugar mixture. Place them 2" apart on the prepared baking sheets.
- Bake for 8-10 minutes, until the edges are just set. Cool for 10 minutes on the baking sheet before removing them to a cooling rack to cool completely.
- Store in an airtight container for up to 5 days.
