Gingerdoodle Cookies

Prep 15 mins
Cook 10 mins
Total 25 mins

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!

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

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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57 Responses
  1. Megan day

    I made these a couple weeks ago and I’d like to make them again but the ingredients list where it says how much to use of each ingredient has dissapeared?!

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

      Hi Megan! It’s still there just the same, you just have to click the button for the recipe at the bottom of the post! I developed this recipe for Dixie Crystals, but I still like to share the recipes and tips with everyone. 😉

  2. Rhonda L

    I’ve made these twice because their our new favorite Christmas cookies. Wondering why they keep coming out flat after removed from the oven. Otherwise awesome cookies!!

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

      Mine flatten too after baking as you see in the photos, they are a flat cookie (not puffy). Unless you mean your cookies are completely spread out and flat?

  3. Eve

    I’m back to make a second batch and thought I should comment. My family and I adored these. They didn’t last long! They were chewy and soft and so delicious. 

    Thank you! 

  4. Anne Brewer.

    I want to make this recipe, but, do you think I could roll the dough out and use cookie cutters instead of rolling them into balls? I have 3 little cookie cutters, about 3inch size that I want to use.

  5. Peggy Tackett

    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

  6. Teresa

    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.

    1. Dee

      Yes, I’ve made these for years as Molasses cookies and have refrigerated and frozen the dough until ready to bake.

  7. Elizabeth Kane

    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?

  8. Kim Eileen Joles


    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.

    1. Karli Siscoe

      I asked a local store employee recently about the blackstrap and she said it has a very strong flavor and not good for a cookie recipe

  9. Nina

    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?

  10. eat good 4 life

    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.

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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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