These soft and chewy gingerdoodle cookies are a cross between a gingerbread cookie and a classic snickerdoodle cookie. Perfect for a Christmas cookie exchange, these totally addictive gingerdoodles stay soft for up to a week!
These gingerdoodles are chewy, spicy and one of my new holiday cookies! Here’s why I know you will love them:
- Quick and Easy: These gingerdoodle cookies come together in just about 30 minutes, with no chilling of the dough required! If you are like me, you are burning your mouth with hot cookies right around the 22 minute mark.
- Chewy: These cookies stay super soft and chewy for up to a week if you store them in an airtight container with a slice of bread…making them the perfect cookie exchange recipe!
- Flavor: With a combination of molasses, brown sugar, ginger, cloves, nutmeg and cinnamon, these cookies are perfectly spiced with a classic gingerbread flavor. Tossed in cinnamon sugar before baking, and a little more on top when they come out of the oven, they are down right addictive!
Looking for more gingerbread recipes? Make sure and check out my classic gingerbread recipe! Or my gorgeous gingerbread cake — a big layer cake with cinnamon cream cheese frosting.
What You’ll Need
- All Purpose Flour
- Cornstarch: This adds chewiness to your cookies.
- Baking Soda
- Spices: A combination of ground ginger, cloves, nutmeg, cinnamon and salt.
- Butter: Use unsalted butter, make sure it is fully softened.
- Sugar: Brown sugar and granulated sugar, or you can use all brown sugar for the dough if you prefer. For the cinnamon sugar coating, I recommend sticking with granulated sugar.
- Molasses: I use classic molasses, but blackstrap molasses also works in this recipe.
- Egg
- Vanilla Extract
These cookies are super quick and easy to make! Just make sure you have your ingredients ready to go and they will come together in minutes.
- Prep: Preheat oven and line cookie sheets with parchment paper.
- Cinnamon Sugar: Combine granulated sugar and cinnamon to create coating. Set aside.
- Dry Ingredients: Combine flour, cornstarch, baking soda, one teaspoon cinnamon, salt, ginger, cloves, and nutmeg. Set aside.
- Wet Ingredients: Cream together butter, brown sugar, and remaining 1/4 cup granulated sugar until light and fluffy. Add molasses, egg and vanilla extract, mixing until well combined.
- Combine: Add dry ingredients to wet ingredients, and mix until fully combined.
- Form: Roll dough into balls and toss in cinnamon sugar mixture. Place on cookie sheets, leaving room for spreading.
- Bake: Bake for 10 minutes, until edges are just set.
- Top: While warm and just out of the oven, sprinkle tops of cookies with any remaining cinnamon-sugar mixture. Let cool and serve or store for later!
Don't waste the extra cinnamon sugar!
Pro Tip
To really dress them up, I sprinkle any leftover cinnamon sugar on top of the cookies as soon as they come out of the oven. It melts every so slightly sticking to the top of each cookie and gives them these gorgeous sparkle tops, but it also adds an extra cinnamon flavor boost.
If you have somehow managed to not eat them all and somehow have leftovers, these cookies store great and stay soft for days! First, let them cool completely then store as follows:
- Counter: Store these gingerdoodle cookies in an airtight container for up to 7 days. Add a slice of white bread to the container to keep your cookies extra soft. Replace it every few days as it becomes stale.
- Freezer: Once completely cool, place them in a freezer bag and freeze up to six months. Let defrost at room temperature until defrosted throughout.
- Freeze The Dough: This cookie dough freezes well. Roll the cookie dough balls into the cinnamons sugar and freeze them on a cookie sheet. Once frozen, transfer them to a baggie to store in the freezer, then bake from frozen, adding a couple extra minutes to the bake time.
Yield: 28 Cookies
These Gingerdoodle Cookies are a cross between a chewy gingerbread cookie and a classic snickerdoodle to create a new Christmas cookie recipe that will be an instant favorite! Perfect for a Christmas cookie exchange, these cookies stay soft for up to a week!
Ingredients
- ½ cup Dixie Crystals Granulated Sugar, divided
- 2 teaspoons cinnamon, divided
- 2 ¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- ¾ cup (1.5 sticks) unsalted butter, softened
- ¾ cup Dixie Crystals Light Brown Sugar
- ¼ cup molasses
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F and line 2 cookie sheets with a silicone baking mat or parchment paper. Set aside.
- In a small bowl, combine 1/4 cup granulated sugar and remaining one teaspoon of cinnamon. Set aside.
- In a medium-sized bowl, whisk together the flour, cornstarch, baking soda, one teaspoon of cinnamon, salt, ginger, cloves, and nutmeg. Set aside.
- In a stand mixer, cream butter, brown sugar, and remaining 1/4 cup granulated sugar until light and fluffy, approximately 2 to 3 minutes. Add molasses, egg, and vanilla extract, mixing until well combined. Slowly add dry ingredients to wet ingredients, and mix until fully combined.
- Use a medium sized cookie scoop to scoop one heaping tablespoon of dough. Use your hands to roll the dough into a ball and toss to coat in the cinnamon sugar mixture. Place on cookie sheets, leaving about 2 inches for spreading. Repeat until all dough is used.
- Bake for 10 minutes, until edges are just set. Be careful not to over bake. While warm and just out of the oven, sprinkle tops of cookies with any remaining cinnamon sugar mixture.
- Let rest on cookie sheets for a few minutes before transferring to a wire rack to cool completely.
Video
Notes
Storage: Store in an airtight container for up to a week. Add a slice of white bread to the container to keep your cookies extra soft, replace it every few days as it becomes stale.
Freeze: Once completely cool, place them in a freezer bag and freeze up to six months. Let defrost at room temperature until defrosted throughout.
Freeze The Dough: This cookie dough freezes well. Roll the cookie dough balls into the cinnamons sugar and freeze them on a cookie sheet. Once frozen, transfer them to a baggie to store in the freezer, then bake from frozen, adding a couple extra minutes to the bake time.
Cinnamon Sugar: To really dress them up, I sprinkle any leftover cinnamon sugar on top of the cookies as soon as they come out of the oven. It melts every so slightly sticking to the top of each cookie and gives them these gorgeous sparkle tops, but it also adds an extra cinnamon flavor boost.
Nutrition
Serving: 1 cookie, Calories: 132kcal, Carbohydrates: 20g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 126mg, Potassium: 69mg, Fiber: 0.4g, Sugar: 12g, Vitamin A: 169IU, Vitamin C: 0.01mg, Calcium: 17mg, Iron: 1mg
Post may contain affiliate links. Read my disclosure policy.
Love this recipe. Soft chewy delicious ginger cookie!
These cookies were delicious! They were nice and moist. Perfect cookie for the holidays! 10/10 I recommend!
12 minutes and they’re delicious ❤️❤️ will be a new addition to my standard Christmas cookie rotation! Thanks so much!!!!
Came out perfectly. I did add a little extra on the spices and a 1/2 tsp of black pepper. Big hit with friends I gave them to for Christmas.
The cookies are delicious, although not as gingery as I thought they’d be. I made regular Snickerdoodles and these, for something different. I will make these again, but might experiment.
These cookies came out great. I did add a little extra to the amount listed for the spices and 1/2 tsp. of pepper. Looking forward to making another batch soon. They looked just like the picture and were delicious!
Such a fabulous Christmas cookie. They came out beautiful and so tasty! They are a great addition to my Christmas cookie rotation!
These cookies are delicious. I cant get over how much they truly taste like a blend of both cookies. Thank you.
These tasted great but came out SUPER flat. Like flat flat and I followed the direction to a tee. Didn’t rush the “softened butter” process, stand mixer, measured everything, actual butter, silicone mat + cookie sheet. Even tried refrigerating half the dough after the first batch came out flat and it didn’t help. What went wrong?
Hi Jess! Hmm, my first recommendation would be to refrigerate the dough if they are coming out flat. The second most common issue is using baking powder instead of baking soda. Or if your baking soda is no longer good. Place 1/4 teaspoon baking soda in a cup and add 2 teaspoons vinegar. Just like baking powder, if baking soda doesn’t bubble, it’s old and should be replaced.
I agree with another comment, 12 – 13 minutes made the cookies taste and look better than the first tray I cooked for 10 minutes. They are so salty to me. I want to cut the salt in half, but I’m worried I will mess with the chemistry. Has anyone tries this?
Hi Jo, you can cut the salt in half and the cookies will still work just fine. However, I wonder if you used salted butter instead of unsalted butter like the recipe calls for? 1/2 teaspoon of salt is not much in a whole batch of cookies!
Made these with gluten free flour and mostly monk fruit sweetener. These are perhaps the best cookies I’ve ever made. The texture is perfect , the flavor amazing; and my house smells fantastic!!
I’ve made this recipe three times now and every single time it’s a hit! My husband had to ask me to stop making them for a bit because he has no self control and can’t help but eat three at a time
Amazing flavor and texture!
Hi, i’m a bit confused regarding the cloves do I ground up the cloves myself or can you use ground cloves ?
Hi Lisa, Yes it’s ground cloves!
Our son came home for the Thanksgiving holiday. I had made some of these cookies to take to church and there were a few left over. Guess what I had to do before he went home? You guessed it – make a batch for him. He was overwhelmingly appreciative. He may not be a little boy any longer but he’ll always be my “baby” and cookies bring back wonderful memories. Thank you for this recipe. Happy Holidays!
I’ve never posted on Pinterest but I had to share my experience in making these cookies. It is the first recipe I have gotten that turned out just as the blogger said they would. Soft, chewy, and spot on. I’ll be making these again and again. Thank you.
I found a recipe for peanut butter cookies they were awesome these popped up so these are next to try! Ty for the recipe! I’m sure they’ll love these too!
Hi
Just came across this wonderful sounding recipe and can’t wait to make these. Do you heat your baking stone before placing your dough on it?
Hi Lana, no I do not, but I do not use a baking stone. I use regular cookie sheets lined with parchment paper or a silicone baking mat.
I have never ever commented on a recipe before, but THESE ARE THE BEST! SO chewy, SO cinnamon-y, and the extra sugar at the end gives a little crunch. And they stay that way for as long as they last…which won’t be long. A new family fave for sure!
These cookies are my absolute favorite! They are like Christmas for your mouth! I don’t know how this recipe escaped Heaven ( along with Pancakes) but I am glad it did! They are perfection!
Delicious! I love ginger cake and these hit the spot. Great recipe.
I made these for gifts and ended up saving half for me! They are full of flavor and good for my evening tea. My kids love them And they don’t like crunchy cookies so these were perfect!
Can you use cookie cutters with these?
No, they will not hold a shape.
[…] Gingerdoodle Cookies […]
I made a double batch just because I had to test the boundaries. These turned out amazing. I actually baked mine for 12 mins. on a stone baking sheet. They are perfect. Will make again and plan on gifting some to neighbors. Thank you for sharing.
I use stones also.. did you have to use the parchment on the stone? I did just to be safe .. but rather not have to if it worked without it!
Made these today. They are very good. Will make these again. Highly recommend!!
Thanks for sharing your recipe
Hi! I am really interested in making these, but I absolutely despise the flavor of molasses. Do these have a strong molasses flavor? Could I sub maple syrup for it? Otherwise, you have magically created a perfect cookie for me combining my two favorite cookies, in one! I can not wait to make these !
If you like gingerbread cookies, then those always have molasses in them too, so I am sure you will enjoy these as well. The molasses isn’t a strong flavor, but it’s what helps to give these cookies their gingerbread flavor.
I usually bake/cook with salted butter & do not have any issues, why non-salted butter for this recipe?
So you can control the amount of salt in your cookies, if you prefer to use salted butter, just skip the added salt.
How many does one batch usually make?
It makes 18 truffles, the recipe yield is always listed right above the name of the recipe in the recipe card at the bottom of the post.
My cookies were perfect! Tasted good ….my family and friends loved them…baking them for my daughters cookie exchange. I use Florida Crystals turbine cane sugar and cinnamon to sprinkle on top…..
STELLAR COOKIES!❤️❤️❤️
Are you using liquid molasses or granulated?
Hi Luka, Liquid molasses.
What is the reason for the cornstarch? I have never baked with it, in a cookie recipe. I will have to try the recipe.
It helps keep cookies soft and moist!
I only have sorghum, pure sorghum, would that ruin the taste ?? I love the flavor.
You should be able to use sorghum without an issue!
Does this mixture have to be made in a stand mixer? I only have a hand mixer!
A hand mixer will work great!
Does it have to be extra fine cane sugar i cant find it near me
You can use any type of granulated sugar!
Is there an adjustment for high altitude with the recipe? I made a batch, and they were super flat but I’m at 5k.
Hi Shannon! I apologize, but I am not well versed in baking at high altitude. Hopefully someone else with experience can jump in and help trouble shoot!
Mine came out super flat too! I live in Minnesota
What kind of molasses do you recommend using?
Any will work, but I personally like unsulfured molasses the best!
What can I substitute for molasses?
Molasses will give them the gingerbread flavor, without it, they won’t taste much like gingerbread. But if you really want to make them without, you can use maple syrup or corn syrup in it’s place.
Tastes great. But what is the calorie count per cookie please?
Have you tried this recipe using an embossed roller pin? Curious if it would work.. they sound delish!
Hi Sally! Sadly these cookies will not work with a embossed roller pin as they will rise and puff up while baking.
These cookies look yummy, thinking of swapping them out this year for the ginger cookies i usually make at Christmas. Can you make the cookie dough in advance and freeze it. And if so how long will it last in the freezer? Thanks.
The cookie dough will last 3 months frozen!
What size of scoop are you using? 2 tablespoons or smaller? Can you use the silicone mats or do you have to use parchment paper?
Thank you
Hi Paula! Yes, silicone baking mats will work just fine. And I use 1 tablespoon of dough per cookie!
Hi do you need to chill the dough before baking?
Nope! Straight into the oven! The only reason you would need to chill the dough is if for some reason your cookies turn out flat. However, I make this recipe every year and put them straight into the oven with no issues. ;-)
Thanks for a great recipe!
I made these cookies gluten and dairy free by using Pamela’s gluten free all purpose flour and country crock plant butter sticks.
They are delicious!
My husband rarely comments about food but he said these ginger doodles were addictive!
Thank you so much for sharing the swaps you made and that it was successful! I get asked a lot and I love being able to pass along the information to others. Pamela’s gluten free flour really is the best. Thanks Lori!
I found the ingredient amounts- can’t wait to make these
Came out super flat. Baking soda is not expired. Any suggestions? Tried lowering oven temp, tried chilling dough, but all the same outcome.
Hmm. Are you using a baking silicone mat or parchment paper? A hot cookie sheet can make them spread too quickly. And I know this is rare, but some people use margarine instead of butter which can also make for flat cookies.
I made these with gluten-free all purpose flour and they mixed up fine and baked up great! They will definitely be a hit and make the person, who needs to watch the gluten….very happy!
Will definitely keep and share this recipe!
Thanks
Thank you for the suggestions. I used butter but maybe it’s the cookie sheet. I used parchment paper with an “Airbake” cookie sheet.
Would the consistency turn out okay if substituting with cassava flour and also with ghee?
Hi Wendy! I’m sorry, but I haven’t tried those two swaps. If you do try it, please share how it turns out!
Hi! I just made these delicious looking cookies…mine are not as pretty…… flat and no cracks! My BS date is good. I followed recipe except used 1 stick butter(all I had on hand) and 1/2 stick margarine…would that cause my problem? They do taste good.
Hi Helene! Yes, sadly margarine can cause issues with baked goods and acts differently than butter, especially if it’s the tub style kind of margarine. Stick style margarine will usually hold up a little better, but margarine will often cause cookies to be flatter, burn easily (especially on the edges or the bottom) and can give your desserts a different texture than you would get with butter.
This recipe just popped up in my Pinterest feed. Finally a suggestion from Pinterest that actually appeals to me! You’ve managed to combine my 2 favorite cookies and I can’t wait to try it. Thanks!
I made these for a cookie exchange and everyone chomped on them while making their rounds with the other cookies! Love these! I’m making them for another party coming up! What a yummy recipe!
Hi Jessica,
Thank you for this holiday recipe, I can’t wait to try it! I have just one question.
I am allergic to corn products, and I would appreciate if you could please recommend another starch or ingredient to replace the corn starch in this special recipe?
Thank you for your kind attention, and take care.
You can just swap the cornstarch for a little extra flour, they will still work. They cornstarch just helps to keep them a little softer, but they will be very tasty without it!
Now that is a S’more I would eat! Funny I like chocolate, graham crackers, and marshmallows but not together, weird, huh.
Could i use oil instead of butter???
Hi Jessica! For this recipe you really need butter or can use shortening!
could it work with grated ginger?
Yes, but grated ginger will change the flavor!
I’ve been snacking on these all week. Easy to make and delicious.
Snickerdoodles have cream of tartar. I’m wondering how it would work in this cookie.
I agree, very tempted to add that ingredient as it is what makes snickerdoodles truly unique.
This is my first time making these cookies and I was wondering would using dark brown sugar instead of the light brown sugar affect the taste or the way they come out?
Hi Michelle! You can use either, dark brown sugar just has a little more molasses added to it, so your cookies will be slightly darker in color. It won’t change it too much in final taste.
Do you happen to have the ingredient gram weights per chance? I haven’t used anything but a kitchen scale to bake in years cause it’s just so much more accurate. Thanks!
Hi Diane, I apologize, but no I do not have the weight measurements.
Is 2 teaspoons baking soda correct? That seems like way too much baking soda for a cookie recipe. Won’t it make the cookies taste metallic and be cake like and not chewy? I really want to make these cookies and hope someone can answer my question. Thank you. :-)
Hi Mabel, yes, it is correct, 2 teaspoons baking soda. No they do not taste metallic!
I would like to know if using a gluten-free flour mix will make a difference in how these turn out. Will appreciate any help that you can give me.
Hi Shar! My apologies but I have not tried a gluten-free flour mixture yet. However someone did comment they used Pamela’s Gluten Free Flour in this recipe with success. Good luck!
These cookies make awesome s’mores for the camp fire!
We just take two cookies and put them together with a roasted marshmallow and a piece of chocolate! Yummy
That sounds amazing! I need to try that!
Now that is a S’more I would eat! Funny I like chocolate, graham crackers, and marshmallows but not together, weird, huh.
Can you use real maple syrup instead of molasses?
You can, but it will not taste like gingerbread. Molasses is needed for that classic flavor, maple syrup will make these cookies flavor profile taste very different!
Hi! I am planning to make these for a cookie exchange party I’m hosing this week– they look DELICIOUS! Any tips on adding a little bit of decoration? Do you think dipping these in white chocolate would pair well? Thanks!!
I think a drizzle of white chocolate would be great!
They taste really good but are horribly flat, not very pretty to look at
Hi Melissa! Are you sure your baking soda is good? With 2 teaspoons baking soda, your cookies should not be horribly flat.
made these but needed more flour spread out more than the picture showed but the taste was great
Dude this is a Gingersnap…. it me already a thing and has a name…
I recently made these Gingerdoodles to take to church for a memorial service, the church secretary and one of the pastors talked me into giving them each one before taking them to the kitchen. They raved over them. I had extras at home as well, I myself and my husband love them. I gave some to my daughter to take home, she asked for the recipe, she loved them. This recipe is a real winner! Thank you so much for sharing it with us.
So glad you all enjoyed them Nancy!
I read somewhere in this article it helps make them chewy
Made these for my husband because he absolutely loves the 2 kinds of cookies separate and said this recipe was amazing. I myself am not a gingerbread cookie fan but I liked these cookies. Thank you for the recipe!
**not my own question, comes from my cousin**
Could you use allspice in them instead of having to buy all the separate spices?
Hi! Allspice is actually a spice made from the dried berries of a plant known as Pimenta dioica. It is very different from cinnamon, nutmeg, etc. I would not recommend using allspice in place of those seasonings.
You could use pumpkin pie spice in place of the cinnamon, nutmeg and cloves, but I would add the ginger since you want that flavor to stand out.
I found your recipe on Pinterest today and had all the ingredients so I made them. My husband who loves his desserts, said these are the best cookies I’ve ever made. This will be a favorite in our family and will for sure make them again and again and again. Thank You for a wonderful recipe.
I made these a couple weeks ago and I’d like to make them again but the ingredients list where it says how much to use of each ingredient has dissapeared?!
Hi Megan! It’s still there just the same, you just have to click the button for the recipe at the bottom of the post! I developed this recipe for Dixie Crystals, but I still like to share the recipes and tips with everyone. ;-)
I’ve made these twice because their our new favorite Christmas cookies. Wondering why they keep coming out flat after removed from the oven. Otherwise awesome cookies!!
Mine flatten too after baking as you see in the photos, they are a flat cookie (not puffy). Unless you mean your cookies are completely spread out and flat?
Looks delish.
I’m back to make a second batch and thought I should comment. My family and I adored these. They didn’t last long! They were chewy and soft and so delicious.
Thank you!
I want to make this recipe, but, do you think I could roll the dough out and use cookie cutters instead of rolling them into balls? I have 3 little cookie cutters, about 3inch size that I want to use.
Thank you so much for the recipe, I made these cookies and they were great, I was craving a ginger snap to eat with my coffee, yummy people,they are soft chewy and taste so good ,iam making another batch because the first batch went fast ,gingerdoodles love the name also ,I think the molasses helps with the chewiness thanks again
These are the best cookies. They’re very soft, chewy and so full of flavor. My husband ate three of them and he isn’t a big cookie fan. I will be making these again. Thank you for such a wonderful recipe.
Can you freeze them?
Can you make the dough and refrigerate for a day or two before baking?
Yes, I’ve made these for years as Molasses cookies and have refrigerated and frozen the dough until ready to bake.
The Dixie Chrystal link does not work. Says Access Denied. I went ahead and signed up for their newsletter, did a search for Gingerdoodles and nothing came up. There is one recipe in their website for Ginger Cookies, but it is someone else’s recipe. Can you please post your recipe on your site?
Ok.. what am I missing about your site..no recipes??
There’s a link at the bottom of the article.
Hi,
Any chance you could tell me what brand of molasses you use, mine came out very dark and I was wondering if it was because I used blackstrap molasses. Many thanks, in advance.
I asked a local store employee recently about the blackstrap and she said it has a very strong flavor and not good for a cookie recipe
Made these for the first time last night. Delicious! Next time I want to try to make them a little thicker, if that’s possible. What exactly does the cornstarch do in this recipe?
I read somewhere in this article it helps make them chewy
I love winter for these flavors and cookie smell!
This would be perfectly paired with a glass of milk or afternoon tea.
These cookies sound delightful.
I love a good cookie! And these look so good!
What a fun cookie! Two of my favorites in one tasty treat!
Do you think these cookies could and be made with margarine or crisco instead of butter?
They can be, but they will be crisper. Not as soft.
These look to die for. I haven’t made any Christmas cookies this year but I think I should try to make these. Right up my alley.