Gingerdoodle Cookies Recipe

If you’re on the hunt for a cookie that blends the warm spice of ginger with the buttery sweetness of a classic snickerdoodle, this Gingerdoodle Cookies Recipe is going to be your new favorite. I absolutely love how these cookies come out soft with just the right chew, and that cozy cinnamon-sugar coating gives them a perfect little crunch on the outside. When I first tried this recipe, I was blown away by how the ginger and molasses add this depth of flavor that snickerdoodles sometimes miss.

This Gingerdoodle Cookies Recipe is excellent for making ahead for holiday gatherings or a simple weeknight treat that feels a bit special. You’ll find that they keep well, so you can bake a batch and enjoy them throughout the week, or even share with friends. Plus, the cinnamon sugar coating makes the kitchen smell incredible while they bake — trust me, your family will go crazy for these!

Ingredients You’ll Need

Every ingredient in this Gingerdoodle Cookies Recipe works harmoniously to deliver those lush flavors and gorgeous texture. I usually make sure to use fresh spices and good-quality molasses for the best flavor.

• Granulated sugar: Divided use lets you get a crunchy cinnamon coat without making the cookies too sweet.
• Cinnamon: Using it both in the dough and as a coating brings a warm spice that’s iconic for Gingerdoodle Cookies.
• All-purpose flour: Provides the perfect structure without weighing the cookies down.
• Cornstarch: I discovered this trick—it keeps the cookies tender and soft by lightening the flour.
• Baking soda: Helps with rise and spread, giving you that perfect cookie shape.
• Salt: Balances the sweetness and brightens the spices.
• Ground ginger: The star spice that gives the Gingerdoodle its warm bite.
• Ground cloves and nutmeg: These add subtle complexity and depth to the spice profile.
• Unsalted butter: Softened for creaming—this is key for that rich, buttery flavor.
• Light brown sugar: Adds moisture and caramel undertones that pair beautifully with molasses.
• Molasses: It gives the cookie its signature deep color and flavor, and honestly, molasses is what sets this recipe apart.
• Large egg: Binds everything together and adds a bit of richness.
• Vanilla extract: A splash rounds out the flavors so nicely.

Variations

One of the best things about this Gingerdoodle Cookies Recipe is how flexible it is. I often tweak the spices or swap out a few ingredients depending on the season or what I have on hand. Feel free to experiment—these cookies really take well to personalization.

• Spiced Up: Adding a pinch of black pepper or cardamom makes the cookies exciting and a bit more grown-up—I love this when hosting friends.
• Gluten-Free Version: I’ve replaced the flour with a gluten-free blend with great success; just make sure to add a little extra cornstarch to keep the tenderness.
• Less Sweet: Cutting down the sugar on the coating or in the dough works if you prefer your cookies on the subtler, spicier side.
• Chocolate Twist: Tossing in a handful of mini chocolate chips or dipping cooled cookies in melted chocolate is a definite crowd-pleaser at my house.

How to Make Gingerdoodle Cookies Recipe

Step 1: Prep Your Oven & Cinnamon Sugar Coating

Start by preheating your oven to 350°F (175°C) and lining two cookie sheets with either parchment paper or silicone baking mats. Next, combine 1/4 cup of granulated sugar with 1 teaspoon of cinnamon in a small bowl—this delicious mix is what you’ll roll your dough balls in later, and it gives the cookies that classic Gingerdoodle sparkle and crunch.

Step 2: Mix Dry Ingredients Together

In a medium bowl, whisk together the flour, cornstarch, baking soda, remaining 1 teaspoon cinnamon, salt, ground ginger, cloves, and nutmeg. Taking the time to whisk everything well ensures that the spices are evenly dispersed and you avoid any pockets of clumped baking soda. I’ve learned this step is key to consistent flavor and texture throughout the batch.

Step 3: Cream the Butter and Sugars

Using a stand mixer or hand mixer, cream together the softened butter, brown sugar, and the other 1/4 cup granulated sugar until the mixture is light and fluffy—this usually takes about 2 to 3 minutes. I always find this step crucial because properly creamed butter traps air, giving the cookies a better texture and rise.

Step 4: Add Molasses, Egg, and Vanilla

Once your butter and sugars are fluffy, add molasses, egg, and vanilla extract to the bowl and mix until everything is combined and smooth. This part smells amazing in your kitchen! The molasses is what brings that rich gingerbread-like flavor that really sets this Gingerdoodle Cookies Recipe apart.

Step 5: Incorporate Dry Ingredients

Slowly add your dry ingredient mixture to the wet ingredients, mixing just until fully combined. Overmixing here can cause the cookies to become tough, so I usually switch to folding by hand once the flour starts blending in. The dough should be soft but manageable.

Step 6: Scoop, Roll & Coat the Dough Balls

Using a medium cookie scoop or a tablespoon, portion out heaping tablespoons of dough and roll them into balls with your hands. Then toss each dough ball in the cinnamon sugar coating you prepared in step one. Don’t skip this—it’s what gives the cookies that nostalgic Gingerdoodle look and texture that I’m sure you’ll love.

Step 7: Bake and Final Sprinkle

Place the coated dough balls onto the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading. Bake for about 10 minutes until the edges just set—don’t overbake, or they’ll be crunchy instead of soft and chewy. When they come out of the oven, sprinkle any leftover cinnamon sugar on top while still warm to add an extra touch of sweetness and crunch.

Step 8: Cool and Enjoy

Let the cookies rest on the cookie sheets for a few minutes to firm up, then transfer to a wire rack to cool completely. This final rest really helps the texture settle just right. I usually grab one once they’ve cooled a bit—it’s tough to resist!

How to Serve Gingerdoodle Cookies Recipe

Garnishes

I usually keep it simple with extra cinnamon sugar sprinkled on top right out of the oven. If I’m feeling fancy, a light dusting of powdered sugar or a drizzle of white chocolate works beautifully and adds a festive touch. These garnishes complement the warm spices without overpowering them.

Side Dishes

These cookies are a dream with a cup of hot chai tea or rich coffee—the spices really shine next to warm drinks. For holiday parties, I like serving them alongside gingerbread or apple cider to keep the seasonal vibe going strong.

Creative Ways to Present

For gift-giving or parties, I love stacking the Gingerdoodle cookies in a clear jar or wrapping a few in parchment paper tied with twine and a cinnamon stick. It feels thoughtful and also keeps the cookies fresh. Another fun idea is arranging them on a festive platter with some fresh herbs like rosemary sprigs for an earthy contrast.

Make Ahead and Storage

Storing Leftovers

I keep leftover Gingerdoodle Cookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking. They stay fresh and soft for up to five days, and honestly, they don’t usually last that long in my house!

Freezing

I’ve frozen these cookies successfully both as baked cookies and as cookie dough balls. For dough, I scoop and roll the balls, then freeze on a tray before transferring them to a ziplock bag. When ready, bake from frozen by adding a minute or two to the bake time—super convenient for busy days.

Reheating

To refresh the softness of leftover Gingerdoodles, I pop them in the microwave for about 10 to 15 seconds or warm them in the oven at 300°F for 5 minutes. It’s a great way to bring back that just-baked magic without drying them out.

FAQs

Final Thoughts

This Gingerdoodle Cookies Recipe is one of those treats that feels like a warm hug on a chilly day. I love sharing them with friends and family because they’re not just tasty—they’re comforting and a little nostalgic too. If you’ve never baked a Gingerdoodle before, I genuinely think you’ll enjoy the blend of flavors and textures here. Give this recipe a try sometime soon, and I promise, you’ll be reaching for the cinnamon sugar coating for a long time afterward!

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