These Gingerdoodle Cookies are a cross between a chewy gingerbread cookie and a classic snickerdoodle. They’re a totally addictive, festive addition to your Christmas cookie platter. Santa will love them!
Christmas is literally days away, but I just had to bring you this one last cookie recipe that you HAVE to make. They are chewy, spicy and quite possibly my new favorite holiday cookie.
These Gingerdoodle Cookies come together so quickly. In just about 20 minutes, they are done and cooling on the cookie sheet. If you are like me, you are burning your mouth with hot cookies right around the 22 minute mark.
Bonus: these cookies stay super soft and chewy for up to a week if you store them in an airtight container…making them the perfect cookie exchange recipe!
January will be here before we know it and everyone will be back to healthy eating. Before that happens, you must make a batch of these Gingerdoodles!
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
- Salt
- Spices: Ginger, cloves, nutmeg, cinnamon
- Butter: Use unsalted butter
- Sugar: Brown sugar + granulated sugar
- Molasses
- Egg
- Vanilla extract
Step 1: Preheat oven and line cookie sheets with parchment paper.
Step 2: Combine flour, cornstarch, baking soda, one teaspoon cinnamon, salt, ginger, cloves, and nutmeg. Set aside. In a small bowl, combine 1/4 cup granulated sugar and the remaining one teaspoon cinnamon. Set aside.
Step 3: 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.
Step 4: Add dry ingredients to wet ingredients, and mix until fully combined.
Step 5: Roll dough into balls and toss in cinnamon sugar mixture. Place on cookie sheets, leaving room for spreading.
Step 6: Bake for 10 minutes, until edges are just set. While warm and just out of the oven, sprinkle tops of cookies with any remaining cinnamon-sugar mixture.
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 gives them these gorgeous sparkle tops, but it also adds an extra cinnamon boost.
Once your cookies have cooled completely transfer them to an airtight container and store them on the counter. They will keep for up to a week, but they are best within 3-4 days of baking them!
Can I Freeze These?
Yes you can freeze these Christmas cookies. Let them cool completely, then transfer them to an airtight freezer-safe container or Ziploc bag. They will keep in the freezer for up to 3 months. When you’re ready to eat them just remove the number of cookies you want to enjoy and let them defrost on the counter for an hour or so.
I made four batches and brought them to our friends/family and everyone proclaimed them to be their new favorite! They are a must make on our Christmas cookie list every year.
Head on over to Dixie Crystals to get the full recipe I developed for them by clicking the recipe button below:
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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.