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!
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Why You Will Love These Chewy Gingerdoodle Cookies
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
How to Make Gingerdoodle Cookies
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.
How to Store These Cookies
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.
More Must Make Christmas Cookies
Yield: 28 Cookies
Gingerdoodle 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 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 light brown sugar
- ¼ cup molasses
- 1 large egg
- 2 teaspoons vanilla extract
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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
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These were delicious. I gave them to many friends over the holidays and my family loved them. I found some molasses that said “robust” on the label. They were Grandma’s brand but color of label was green instead of yellow. Made the cookies more flavorful I think.
Amazing! My cousin ate so many he cried on the way home.
Tears of joy I’m sure haha. Glad y’all enjoyed them as much as we do!
So good – will definitely add to my Christmas cookie repertoire!! Look pretty and taste yummy!!!
How many cookies does one batch make?
Hi Linda! This recipe makes 28 cookies. The recipe yield is always listed in the recipe card, right above the recipe name. Hope this helps!
Wish it included the amount of baked cookies.
Hi Sandra! It does. 🙂 The recipe yield is always listed right above the name of the recipe — in the recipe card. For this recipe, it makes 28 cookies. Hope this helps!
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.