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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90 Responses
  1. Bridget

    This recipe just popped up in my Pinterest feed. Finally a suggestion from Pinterest that actually appeals to me! You’ve managed to combine my 2 favorite cookies and I can’t wait to try it. Thanks!

  2. Jan

    Hi Jessica,
    Thank you for this holiday recipe, I can’t wait to try it! I have just one question.
    I am allergic to corn products, and I would appreciate if you could please recommend another starch or ingredient to replace the corn starch in this special recipe?
    Thank you for your kind attention, and take care.

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

      You can just swap the cornstarch for a little extra flour, they will still work. They cornstarch just helps to keep them a little softer, but they will be very tasty without it!

  3. Josheli

    Now that is a S’more I would eat! Funny I like chocolate, graham crackers, and marshmallows but not together, weird, huh.

  4. Diane O

    Do you happen to have the ingredient gram weights per chance? I haven’t used anything but a kitchen scale to bake in years cause it’s just so much more accurate. Thanks!

  5. Mabel

    Is 2 teaspoons baking soda correct? That seems like way too much baking soda for a cookie recipe. Won’t it make the cookies taste metallic and be cake like and not chewy? I really want to make these cookies and hope someone can answer my question. Thank you. :-)

  6. Shar

    I would like to know if using a gluten-free flour mix will make a difference in how these turn out. Will appreciate any help that you can give me.

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

      Hi Shar! My apologies but I have not tried a gluten-free flour mixture yet. However someone did comment they used Pamela’s Gluten Free Flour in this recipe with success. Good luck!

  7. Michelle Michelle

    These cookies make awesome s’mores for the camp fire!
    We just take two cookies and put them together with a roasted marshmallow and a piece of chocolate! Yummy

    1. Josheli

      Now that is a S’more I would eat! Funny I like chocolate, graham crackers, and marshmallows but not together, weird, huh.

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

      You can, but it will not taste like gingerbread. Molasses is needed for that classic flavor, maple syrup will make these cookies flavor profile taste very different!

  8. Lisa

    Hi! I am planning to make these for a cookie exchange party I’m hosing this week– they look DELICIOUS! Any tips on adding a little bit of decoration? Do you think dipping these in white chocolate would pair well? Thanks!!

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

      Hi Melissa! Are you sure your baking soda is good? With 2 teaspoons baking soda, your cookies should not be horribly flat.

  9. Nancy Armstrong

    I recently made these Gingerdoodles to take to church for a memorial service, the church secretary and one of the pastors talked me into giving them each one before taking them to the kitchen. They raved over them. I had extras at home as well, I myself and my husband love them. I gave some to my daughter to take home, she asked for the recipe, she loved them. This recipe is a real winner! Thank you so much for sharing it with us.

    1. Tiffany M.

      Made these for my husband because he absolutely loves the 2 kinds of cookies separate and said this recipe was amazing. I myself am not a gingerbread cookie fan but I liked these cookies. Thank you for the recipe!

  10. Savory Fan Notta Baker

    **not my own question, comes from my cousin**
    Could you use allspice in them instead of having to buy all the separate spices?

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

      Hi! Allspice is actually a spice made from the dried berries of a plant known as Pimenta dioica. It is very different from cinnamon, nutmeg, etc. I would not recommend using allspice in place of those seasonings.

    2. Cathy

      You could use pumpkin pie spice in place of the cinnamon, nutmeg and cloves, but I would add the ginger since you want that flavor to stand out.

  11. Patty

    I found your recipe on Pinterest today and had all the ingredients so I made them. My husband who loves his desserts, said these are the best cookies I’ve ever made. This will be a favorite in our family and will for sure make them again and again and again. Thank You for a wonderful recipe.

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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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