Gingerdoodle Cookies

Soft and chewy Gingerdoodle Cookies loaded with cinnamon, ginger, molasses, and brown sugar. Sweet, spicy, and totally addictive!

this Recipe

Let me set the scene for you: it’s late November, and I’m standing in my kitchen in fuzzy socks and a hoodie I may or may not have owned since college. Outside, it’s doing that whole “is it rain or snow?” thing, and I’m staring at my spice cabinet like it’s a portal to another dimension.

Here’s what happened. I was torn—do I make gingersnaps or snickerdoodles? Gingersnaps remind me of baking with my mom around the holidays. She loved the sharp bite of ginger. Snickerdoodles? They’re like little pillows of sugar and cinnamon, and they remind me of those lazy Sunday afternoons when I was ten, hanging out at my grandma’s house, licking cinnamon sugar off my fingers. I wanted both. And I was too tired to choose.

So I didn’t. I made a cookie that’s both. The result? These Gingerdoodle Cookies. The first batch came out of the oven, and I literally stood there in my kitchen, eating one straight off the baking tray while my dog gave me serious where’s mine eyes. I burned my tongue. Zero regrets.

Why You’ll Love This Gingerdoodle Cookies Recipe?

Here’s the deal. These Gingerdoodle Cookies are like wrapping your hands around a hot mug of chai on a cold day. They’re soft in the middle, just the tiniest bit crispy around the edges, and every bite is this cozy explosion of cinnamon, ginger, and that deep molasses-y goodness. Sweet, spicy, chewy—all the best things happening at once.

And here’s the kicker—they’re ridiculously easy. You don’t have to chill the dough. You can have these on your plate (and in your mouth) in about half an hour. Which means, yes, you can totally make them in your pajamas while binge-watching re-runs of Friends.

I made a batch last week when my neighbor stopped by to borrow… honestly, I can’t even remember what. But she left with a plate of these cookies and texted me three hours later asking for the recipe. I think that’s a good sign, don’t you?

Ingredient Notes:

I promise, I’m not going to throw a bunch of obscure ingredients at you. These Gingerdoodle Cookies are made with the kind of stuff most of us already have lurking in our cabinets. Let’s break it down.

• Granulated sugar (½ cup total): Half goes into the dough, and the other half? That’s for the cinnamon sugar coating. It gives these cookies that snickerdoodle sparkle.

• Ground cinnamon (2 teaspoons total): Half in the dough, half in the sugar mix. Because cinnamon belongs everywhere, honestly.

• All-purpose flour (2¼ cups): Just your regular old flour. It holds everything together. Nothing fancy.

• Cornstarch (1 tablespoon): I know, it sounds weird in cookies. But it keeps them soft and tender instead of dense and tough.

• Baking soda (2 teaspoons): Gives them just enough rise to stay chewy in the middle.

• Salt (½ teaspoon): A little salt makes everything taste better. I’ll fight you on this.

• Ground ginger (1 teaspoon): The star of the show! Brings the warmth and spice. Like a cozy sweater, but edible.

• Ground cloves (¼ teaspoon): Adds that deep, almost smoky holiday flavor. Use a light hand—this stuff’s intense.

• Nutmeg (⅛ teaspoon): Just a pinch! It rounds things out. Think of it as the backup singer making the lead sound even better.

• Unsalted butter (¾ cup, softened): Butter. Always butter. Makes things rich and delicious.

• Light brown sugar (¾ cup): Brings moisture and a little caramel-y flavor. Don’t skip it.

• Molasses (¼ cup): Adds depth and color. The thing that makes you go, “What is that?!” in the best way.

• Egg (1 large): Glues it all together. No egg = no cookies.

• Vanilla extract (2 teaspoons): Optional… kidding. Don’t leave it out.

How To Make Gingerdoodle Cookies?

Step 1: Preheat the Oven

Turn it to 350°F. And make sure there’s nothing weird inside (been there). If you’ve got a silicone baking mat, cool. If not, parchment paper’s your friend.

Step 2: Make the Cinnamon Sugar Mix

In a tiny bowl, mix ¼ cup of sugar with 1 teaspoon of cinnamon. Set it aside and try not to eat it straight out of the bowl. (I see you.)

Step 3: Combine the Dry Ingredients

In a medium bowl, whisk 2¼ cups flour, 1 tablespoon cornstarch, 2 teaspoons baking soda, ½ teaspoon salt, 1 teaspoon ginger, ¼ teaspoon cloves, ⅛ teaspoon nutmeg, and 1 teaspoon cinnamon. It should smell amazing already.

Step 4: Cream the Butter and Sugars

In a bigger bowl (or your stand mixer), beat ¾ cup softened butter, ¾ cup brown sugar, and the remaining ¼ cup granulated sugar until it’s light and fluffy. This takes a couple of minutes. Sing a little song while you do it. Makes it more fun.

Step 5: Add the Molasses, Egg, and Vanilla

Pour in ¼ cup molasses, crack in 1 egg, and add 2 teaspoons vanilla. Mix until it’s all glossy and smooth. Try not to taste it. (Okay, maybe one lick of the spoon.)

Step 6: Add the Dry to the Wet

Slowly add the flour mixture to the wet ingredients. Don’t rush it. And stop mixing once everything’s just combined. Lumps are fine. Over-mixed dough makes sad cookies.

Step 7: Scoop, Roll, and Coat

Scoop out dough balls (about 1½ tablespoons each) and roll them between your palms. Then roll them in that cinnamon sugar mix you made earlier. Give them a good coating—this is what makes them sparkle.

Step 8: Bake

Line them up on your baking sheets, leaving a little space for spreading. Bake at 350°F for 10 minutes. They’ll look soft in the middle—that’s perfect! They’ll firm up as they cool.

Step 9: Cool or Don’t

Let them sit on the sheet for a few minutes. Or burn your tongue like I always do. They smell too good to wait.

Storage Options:

Pop them in an airtight container, and they’ll stay soft and chewy for 4-5 days. They never make it past day two at my house. Want to freeze them? Go for it! Dough balls or baked cookies, both freeze like champs for up to 3 months. I may or may not have a stash in my freezer labeled “Broccoli” to throw off cookie thieves.

Variations and Substitutions:

• Out of molasses? Use maple syrup. It’s not the same, but it’s still delicious.

• More ginger? Go wild. Add an extra ½ teaspoon if you like that zing.

• No cloves? Skip it, or sub allspice if you’ve got it.

• Gluten-free? Use your favorite 1:1 gluten-free flour blend. Easy.

• White chocolate chips? Heck yes. Sweet and spicy together is a vibe.

What to Serve with Gingerdoodle Cookies?

• Coffee. Strong and hot. Dunks welcome.

• Chai tea. Because spices on spices = happiness.

• Cold milk. Classic. Like, wearing-your-old-school-sweater classic.

• Vanilla ice cream. Sandwich it between two cookies. You’re welcome.

• Hot apple cider. Fall in a cup. Perfect with these cookies.

Frequently Asked Questions:

Do I have to use molasses?
I mean… it’s kinda the heart of the cookie. But maple syrup can fill in during an emergency.

Can I freeze the dough?
Absolutely! Freeze scoops of dough, and bake straight from frozen—just tack on another minute or two.

Why cornstarch?
It’s magic. Keeps the cookies soft. No one wants a hockey puck.

And there you have it! My Gingerdoodle Cookies, the sweet-spicy mashup that’ll make you feel like you’ve won the cookie lottery. If you try them, let me know! Did you tweak the spices? Add chocolate? Burn your tongue because you couldn’t wait? (Me too.)

Can’t wait to hear what you think!

Keep the Flavor Coming – Try These:

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Slow Cooker Ravioli Lasagna Recipe

Gingerdoodle Cookies

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Experience an adventure, with these scrumptious Gingerdoodle Cookies. They effortlessly combine the invigorating essence of ginger snaps with the sweetness and cinnamon-infused charm of snickerdoodles. Every morsel carries you to a world overfilled with spices and pure sugary bliss. These cookies are meticulously crafted using a blend of ground ginger, cloves and nutmeg. They offer a crunch thanks, to their glistening cinnamon sugar coating while their soft and tender center simply melts in your mouth. This heartwarming recipe brings together timeless tastes guaranteeing that it not only entices your taste buds but also creates remembrances in your very own kitchen.

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28 Servings

Ingredients

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• ½ c granulated sugar divided for use
• 2 tsp ground cinnamon also divided
• 2 ¼ c all-purpose flour
• 1 tbsp cornstarch
• 2 tsp baking soda
• ½ tsp salt
• 1 tsp ground ginger
• ¼ tsp ground cloves
• ⅛ tsp nutmeg
• ¾ c 1.5 sticks unsalted butter, softened
• ¾ c light brown sugar
• ¼ c molasses
• 1 large egg
• 2 tsp vanilla extract

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Instructions

 

1. Preheat your oven to 350°F (175°C). Line two cookie sheets, with parchment paper or silicone baking mats.
2. In a bowl combine 1/4 cup of granulated sugar with 1 teaspoon of cinnamon. Set it aside for use.
3. In a bowl whisk together flour, cornstarch, baking soda, 1 teaspoon of cinnamon, salt, ginger, cloves and nutmeg.
4. Using a stand mixer beat the butter along with sugar and the remaining 1/4 cup of granulated sugar until it becomes light and fluffy. This usually takes around 2 to 3 minutes.
5. Mix in the molasses, egg and vanilla extract until they are thoroughly combined.
6. Gradually add the dry ingredients to the wet mixture while continuously mixing until they are fully incorporated.
7. Use a cookie scoop to portion out the dough. Roll each scoop into a ball shape. Then roll these balls in the cinnamon sugar mixture before placing them on the cookie sheets. Leave space between each ball for spreading during baking.
8. Place the cookies, in the preheated oven for 10 minutes. Until you notice that their edges have just set.
9. Let the cookies cool down on the baking sheets for a couple of minutes before moving them to a wire rack. After that you can enjoy your delicious homemade Gingerdoodle Cookies!

Notes

Are you yearning for some Gingerdoodle Cookies? Require a gluten-free alternative? Fear not! You can effortlessly modify this recipe to cater to a gluten-free version without compromising on the delectable flavors and textures. Simply swap the all-purpose flour, with your gluten-free flour blend (ensure it's a 1:1 replacement). Keep in mind that gluten-free flours may be more absorbent so if the dough feels too dry just add a splash of milk or water until you achieve the desired consistency.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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