Gingerdoodle Cookies Recipe

Introduction

Gingerdoodle cookies are a delightful twist on the classic snickerdoodle, infused with warm spices like ginger, cloves, and cinnamon. These chewy treats balance a rich molasses flavor with a cinnamon sugar coating for a perfect holiday or anytime snack.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two cookie sheets with silicone baking mats or parchment paper. Set aside.
2. Step 2: In a small bowl, mix 1/4 cup of the granulated sugar with 1 teaspoon of cinnamon. Set this cinnamon sugar mixture aside for coating the cookies later.
3. Step 3: In a medium bowl, whisk together the flour, cornstarch, baking soda, remaining 1 teaspoon cinnamon, salt, ground ginger, cloves, and nutmeg until evenly combined.
4. Step 4: Using a stand mixer, cream the softened butter with the brown sugar and remaining 1/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Add the molasses, egg, and vanilla extract, mixing until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together completely.
6. Step 6: Scoop heaping tablespoons of dough and roll each into a ball. Toss each ball in the reserved cinnamon sugar mixture, then place them on the prepared cookie sheets, leaving about 2 inches between each to allow for spreading.
7. Step 7: Bake for 10 minutes, or until the edges are just set. Avoid overbaking to keep the cookies chewy. When you remove the cookies from the oven, sprinkle any remaining cinnamon sugar on top while they are still warm.
8. Step 8: Let the cookies rest on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra chewiness, slightly underbake the cookies and allow them to finish setting on the cookie sheet after removing from the oven.
• Substitute molasses with dark corn syrup if you prefer a milder flavor, though molasses gives the best rich taste.
• Add chopped crystallized ginger or white chocolate chips for a unique twist.
• Use softened butter at room temperature to ensure the dough comes together smoothly and cookies have a tender crumb.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. To keep them soft, place a slice of bread in the container, which helps maintain moisture. Reheat gently in the microwave for 10-15 seconds if you prefer warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Gingerdoodle cookie dough?

Yes, you can freeze the dough. Roll the dough into balls and freeze them on a tray until firm, then transfer to a freezer-safe bag. Bake from frozen, just add a couple extra minutes to the baking time.

What is the difference between Gingerdoodle and Snickerdoodle cookies?

Gingerdoodle cookies include warm spices like ginger, cloves, and molasses, giving them a deeper, more complex flavor. Snickerdoodles are simpler, featuring primarily cinnamon and sugar coating with a tangy cream of tartar in the dough.

Gingerdoodle Cookies Recipe

Print Recipe

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4.6 from 140 reviews

Gingerdoodle Cookies combine the warm, spicy flavors of ginger and cinnamon in a soft and chewy cookie, enhanced with molasses for depth and a delightful cinnamon sugar coating for extra sweetness and crunch. Perfect for holiday baking or anytime you crave a cozy, flavorful treat.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough

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

For Coating

• 1/4 cup granulated sugar
• 1 teaspoon cinnamon

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two cookie sheets with silicone baking mats or parchment paper to ensure the cookies bake evenly and don’t stick.
2. Prepare Cinnamon Sugar Coating: In a small bowl, mix 1/4 cup of granulated sugar with 1 teaspoon of cinnamon. Set this aside; it will be used later to coat the cookie dough balls and sprinkle over the cookies after baking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, 1 teaspoon cinnamon (from the divided amount), salt, ground ginger, ground cloves, and nutmeg until well combined. This spice mixture forms the flavorful base of the cookie dough.
4. Cream Butter and Sugars: Using a stand mixer, cream the softened butter with the brown sugar and remaining 1/4 cup granulated sugar for 2 to 3 minutes until the mixture is light and fluffy. This aerates the dough, ensuring a tender texture.
5. Add Wet Ingredients: To the creamed butter mixture, add the molasses, egg, and vanilla extract. Mix until all these wet ingredients are fully incorporated.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Mix thoroughly but avoid overmixing to maintain the perfect chewy texture in your cookies.
7. Scoop and Coat Dough: Using a medium cookie scoop (about one heaping tablespoon), scoop dough portions. Roll each into a ball by hand then toss them in the cinnamon sugar mixture prepared earlier to coat evenly.
8. Arrange on Baking Sheets: Place the coated dough balls onto the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading during baking.
9. Bake Cookies: Bake in the preheated oven for approximately 10 minutes or until the edges are just set. Be careful not to overbake to keep the cookies soft and chewy.
10. Add Final Cinnamon Sugar Sprinkle: As soon as the cookies come out of the oven and are still warm, sprinkle them lightly with any remaining cinnamon sugar mixture for an extra burst of flavor and a slight crunch.
11. Cool: Let the cookies rest on the baking sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Ensure butter is softened but not melted for the best creaming results.
• Do not overbake the cookies; they should be soft when removed from the oven.
• Chilling the dough for 30 minutes before scooping can reduce spreading if desired.
• Store cookies in an airtight container at room temperature for up to a week.
• Use fresh ground spices for the most vibrant flavor.

Keywords: Gingerdoodle Cookies, ginger cookies, cinnamon cookies, molasses cookies, holiday cookies, chewy cookies, spiced cookies