Kick off cookie season with these soft and chewy Gingerdoodle Cookies. Perfectly spiced and rolled in sugar, these part-gingerbread, part-snickerdoodle cookies are totally delicious.
Welcome to Thanksgiving week, the time of year when my everyday anxiety transforms into fancy holiday anxiety. Or, as I like to refer to it, stress with seasonal decorations. The next few days will be spent fretting about family fights over politics, finicky pie crusts and a Butterball so big it won’t have enough time to defrost if a dragon from Westeros blows fire on it.
At least I remembered to buy a turkey, unlike my sister who drove an hour to the nearest grocery store with a list and still forgot. Between the two of us, we’re a turkey train wreck waiting to happen. Come Thursday, her guests will be starving and mine will have salmonella. I’m already low key losing it at the thought–not the thought of my people getting sick, but the thought of hers being hungry. At least my guests get to eat.
Sure my turkey may be raw and icy in the middle, but it doesn’t matter. I’m not letting a dead bird fowl up my holiday. I’m going to hyperventilate into a paper bag then try to act like a normal, mentally stable person. By baking like crazy. Take it from me, you’ll go nuts over this no-fail recipe for Gingerdoodles. These insanely good cookies are a soft, chewy medley of gingerbread and snickerdoodles. Incorporating all your favorite seasonal spices and rolled in cinnamon sugar, you’ll eat so many of these cookies your stomach won’t have room for a skeptical slice of turkey.
Before sharing the recipe for Gingerdoodle Cookies, here are a few baking tips to help you out:
This recipe calls for unsulphured molasses, do not substitute blackstrap.
Gingerdoodles are a great option for make ahead Christmas cookies. Unbaked cookie dough can frozen up to 3 months, thaw overnight in the refrigerator before using.
Gringerdoodles are delicious bake and freeze cookies. After cookies are done baking and cooling, store in an airtight container then freeze up to 3 months.
How to Store Gingerdoodle Cookies
Store ginger cookies in an airtight container at room temperature up to 5 days.
I hope you enjoy these Gingerdoodle Cookies. Please leave a rating and review below once you try them yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like ginger desserts then you’ll love this Gingerbread Cake Roll Recipe. Spiced with cozy flavors and swirled with an eggnog cream filling, this soft, fluffy cake roll makes December delicious.
- 2 cups all-purpose flour unbleached
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/2 tsp sea salt fine
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1/4 cup unsulphured molasses
- 1 tsp vanilla extract pure
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- Preheat oven to 350 degrees.
- In a large bowl, whisk together flour, baking soda, spices and salt. Set aside.
- Beat butter and both sugars with an electric mixer until light and creamy, approximately 2 minutes.
- Add egg, molasses and vanilla then beat until incoporated.
- Reduce mixer speed to low, add dry ingredients to wet and mix until just combined. Set aside.
- Make the cinnamon sugar topping by stirring together 1/4 cup of sugar and 1 teaspoon of ground cinnamon in a small bowl.
- Using a 1-tablespoon sized cookie scoop, scoop dough into round balls, roll balls in cinnamon sugar then place on the parchment-lined cookie sheet spaced 2 inches apart.
- Bake for 8 to 10 minutes or until edges are just set and the centers are still soft.
- Remove cookies from oven, sprinkle tops with additional cinnamon sugar then allow cookies to rest on the baking sheet for 5 minutes before moving to a rack to cool completely.
- Store cookies in an airtight container at room temperature up to 5 days.