Gingerdoodle Cookies
Gingerdoodle Cookies: a cross between a chewy gingerbread cookie and a classic snickerdoodle to create a new Christmas cookie that will be an instant favorite!
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.
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!
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.
They stay super soft and chew for up to a week if you store them in an airtight container, making them the perfect cookie exchange recipe!
I made four batches and brought them to our friends/family and everyone proclaimed them to be their new favorite!
This cross between a classic snickerdoodle cookie and a chewy gingerbread cookie is going to be your new favorite Christmas cookie.
They are incredibly easy and quick to make and they have all the flavors of the season wrapped into one.
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.
These Gingerdoodle Cookies have the perfect combination of spices, a healthy dose of molasses and a tablespoon of cornstarch to get that perfect texture.I promise this recipe will become an instant classic! For the full recipe, head on over to Dixie Crystals!
RECIPE: Gingerdoodle Cookies
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.
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.
What a fun cookie! Two of my favorites in one tasty treat!
I love a good cookie! And these look so good!
These cookies sound delightful.
This would be perfectly paired with a glass of milk or afternoon tea.
I love winter for these flavors and cookie smell!
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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?
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.
Ok.. what am I missing about your site..no recipes??
There’s a link at the bottom of the article.
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?
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Can you make the dough and refrigerate for a day or two before baking?
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Can you freeze them?
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.
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