Gingerdoodle Cookies

Prep 15 mins
Cook 10 mins
Total 25 mins
This post may contain affiliate links. Read my disclosure policy.

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!

Chewy Gingerdoodle Cookies

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. 

Cookes stacked on top of a small black cake stand.

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

How to Make Gingerdoodle Cookies:

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.

Cookie Dough with a cookie scoop in it.

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.

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 gives them these gorgeous sparkle tops, but it also adds an extra cinnamon boost.

Gingerdoodle cookies stacked in front of a tumbler of milk with a napkin and more cookies int he background on a cooling rack.

How to Store These Cookies

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:

This post may contain affiliate links. Read my disclosure policy.

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97 Responses
  1. sewhappy

    What is the reason for the cornstarch? I have never baked with it, in a cookie recipe. I will have to try the recipe.

  2. Shannon Siebe

    Is there an adjustment for high altitude with the recipe? I made a batch, and they were super flat but I’m at 5k.

    1. A woman holding a camera standing in front of some shelves.

      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!

    1. A woman holding a camera standing in front of some shelves.

      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.

  3. Sally Guajardo

    Have you tried this recipe using an embossed roller pin? Curious if it would work.. they sound delish!

    1. A woman holding a camera standing in front of some shelves.

      Hi Sally! Sadly these cookies will not work with a embossed roller pin as they will rise and puff up while baking.

  4. Lorain

    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.

  5. Paula

    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

    1. A woman holding a camera standing in front of some shelves.

      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. ;-)

  6. Lori Meck

    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!

    1. A woman holding a camera standing in front of some shelves.

      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!

  7. LK

    Came out super flat. Baking soda is not expired. Any suggestions? Tried lowering oven temp, tried chilling dough, but all the same outcome.

    1. A woman holding a camera standing in front of some shelves.

      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.

  8. Brenda

    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!

    1. LK

      Thank you for the suggestions. I used butter but maybe it’s the cookie sheet. I used parchment paper with an “Airbake” cookie sheet.

  9. Helene

    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.

    1. A woman holding a camera standing in front of some shelves.

      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.

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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