Gingerdoodle Cookies

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

These Gingerdoodle Cookies are a cross between a chewy gingerbread cookie and a classic snickerdoodle to create a new Christmas cookie that will be an instant favorite!

Two gingerdoodle cookies stacked in front of a glass of milk with a purple napkin.

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.

Gingerdoodle Cookie Ingredients

  • all purpose flour
  • cornstarch
  • baking soda
  • salt
  • spices: ginger, cloves, nutmeg, cinnamon
  • butter
  • 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 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.

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

These Gingerdoodle Cookies are a perfect 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.

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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Welcome!

Jessica
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.
Novice Chef eCookbooks