If you love the warm spices of gingerbread and the sweet tang of snickerdoodles, you’re going to absolutely adore this Gingerdoodle Cookies Recipe. They strike the perfect balance between spicy and sweet, with molasses adding just the right depth while cinnamon sugar on the outside gives each bite a festive crunch. Whenever I make these, my kitchen smells like a cozy holiday market—impossible not to smile.
What’s amazing about this Gingerdoodle Cookies Recipe is how approachable it is. Whether it’s a casual weeknight treat or a holiday cookie swap, these cookies come together quickly and satisfy that craving for something a little special. I’m excited to walk you through the recipe so you can nail these chewy, flavorful gems just like I do every time.
Why You’ll Love This Recipe
- Balanced Spice Blend: Combines warm ginger, cinnamon, cloves, and nutmeg for a comforting, rich flavor without overpowering sweetness.
- Chewy & Soft Texture: The cornstarch and molasses work together to create a tender, chewy bite every time.
- Easy to Customize: You can easily tweak the spices or swap molasses for honey for a personal touch.
- Simple Yet Impressive: You’ll feel like a pro baker with minimal effort and common ingredients.
Ingredients You’ll Need
This Gingerdoodle Cookies Recipe relies on classic baking pantry staples enhanced by warm spices and molasses for complexity. Using fresh spices and softened butter really makes a difference here, so don’t rush the prep!
- Granulated sugar: Used both in the dough and for coating the cookie rolls; split quantity balances sweetness and texture.
- Cinnamon: Divided between the dough and outer coating, giving that signature gingerdoodle warmth and a slight crisp on the outside.
- All-purpose flour: The base for structure—make sure to measure accurately for perfect chewiness.
- Cornstarch: Helps create that soft, tender texture that’s oh-so-satisfying.
- Baking soda: Provides lift and the right amount of spread.
- Salt: Enhances all the flavors and balances the sweetness.
- Ground ginger: The star spice bringing that spicy zip distinct from plain gingerbread.
- Ground cloves: Adds a deep, aromatic hint that rounds out the spice mix.
- Nutmeg: A subtle warmth that enhances the ginger and cloves.
- Unsalted butter: Softened for creaming—this gives the cookies richness and tenderness.
- Light brown sugar: Contributes moisture and a subtle molasses undertone.
- Molasses: The secret ingredient that brings depth and that classic gingerbread flavor.
- Large egg: Binds the dough and helps add moisture.
- Vanilla extract: Rounds out sweetness and warms the spice blend.
Variations
I love how flexible this Gingerdoodle Cookies Recipe is. Once you master the base, it’s fun to play with spice blends or sweeteners to suit your mood or dietary needs.
- Spice Swap: I’ve tried adding cardamom or fennel seeds for a slightly different aromatic profile that my family enjoys during the holidays.
- Molasses Alternative: Using honey or maple syrup gives a lighter flavor but still keeps the chewy texture.
- Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend and reduce cornstarch slightly for best results.
- Vegan Version: I’ve replaced butter with vegan margarine, and egg with a flax egg—cookies turned out just as delicious!
How to Make Gingerdoodle Cookies Recipe
Step 1: Prep and Mix Your Spices
Start by heating your oven to 350°F and lining two baking sheets with parchment or silicone mats. Then mix half your cinnamon with the granulated sugar for that irresistible cinnamon-sugar coating. In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, and the rest of your spices—this dry mix is where your cookies get their signature gingery punch.
Step 2: Cream Butter and Sugars
Using a stand mixer or a hand mixer, beat your softened butter with the brown and remaining granulated sugar until it’s light and fluffy—this usually takes about 2 to 3 minutes. Starting with well-creamed butter ensures the cookies have that soft, tender crumb everyone loves.
Step 3: Add Molasses, Egg, and Vanilla
Once your butter mixture is fluffy, add molasses, egg, and vanilla extract. Mix these together until everything is nice and combined. I’ve found that these wet ingredients bring richness and that classic gingery depth.
Step 4: Combine Dry Ingredients and Form Dough Balls
Slowly add your dry ingredient mix into the wet batter and mix just until combined—don’t overmix or the cookies can get tough. Then, using a tablespoon scoop, portion out the dough. Roll each ball in your cinnamon sugar mixture before gently placing them on the prepared sheets about 2 inches apart to allow spreading.
Step 5: Bake and Finish with Cinnamon Sugar
Bake for about 10 minutes until edges are set but the centers still look slightly soft. Don’t overbake because these cookies stay soft as they cool. As soon as they’re out of the oven, sprinkle any leftover cinnamon sugar on top for that extra pop. Let them rest a few minutes on the pan before transferring to a wire rack to cool completely.
Pro Tips for Making Gingerdoodle Cookies Recipe
- Proper Butter Softening: Let your butter soften at room temperature—not melted—for perfect creaming and cookie texture.
- Don’t Skip the Cornstarch: I learned this trick from trial and error; it really makes cookies tender instead of cakey or crunchy.
- Roll in Cinnamon Sugar While Warm: Sprinkling the cinnamon sugar immediately after baking locks in that beautiful shiny glaze and extra crunch.
- Watch Your Bake Time: Cookies continue to cook on the sheet after you remove them, so pulling them out at just-set edges keeps them chewy, not dry.
How to Serve Gingerdoodle Cookies Recipe
Garnishes
I usually keep these cookies simple but occasionally dust an extra pinch of cinnamon sugar just before serving for extra sparkle. Sometimes I’ll even drizzle a tiny bit of melted white chocolate for a festive touch—trust me, it’s amazing with the molasses notes.
Side Dishes
These Gingerdoodle Cookies are perfect with a warm cup of chai or a latte. For holiday parties, I pair them with fresh fruit like sliced pears or apples to balance the spice.
Creative Ways to Present
For special occasions, I love arranging the cookies in a festive tin layered with parchment and sprigs of rosemary or pine. You could even stack them with ribbons for a lovely homemade gift that always impresses friends.
Make Ahead and Storage
Storing Leftovers
These cookies keep wonderfully in an airtight container at room temperature for up to a week. I like using a cookie tin with parchment paper between layers to keep them from sticking and drying out.
Freezing
I often freeze these cookies once cooled—just flash freeze them on a baking sheet first, then store in a freezer bag. This way, they keep their shape and freshness, and you can thaw a few at a time for an easy treat.
Reheating
To reheat, I pop them in a 300°F oven for about 5 minutes, which warms them up and brings back some of that fresh-baked softness without drying them out. Microwaving works in a pinch but can make them chewy quickly.
FAQs
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Can I make the Gingerdoodle Cookies dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 48 hours before baking. In fact, chilling the dough can improve the flavor and reduce cookie spread. Just make sure to let it sit out for about 10 minutes before scooping for easier handling.
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What if I don’t have molasses? Can I substitute it?
If you don’t have molasses, dark corn syrup or maple syrup can work as substitutes, though the flavor will be slightly different. Molasses offers a unique depth and slight bitterness that defines traditional gingerdoodle cookies, so try to use it when possible.
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Why do the cookies have cornstarch in the recipe?
Cornstarch helps create a softer, more tender cookie texture. It reduces gluten formation and adds a delicate crumb that contrasts nicely with the chewy spice cookie base.
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How do I prevent my Gingerdoodle Cookies from spreading too much?
Make sure your butter is softened, not melted, and chill your dough if it feels too warm. Also, avoid over-mixing the dough once the flour is added. These steps help the cookies hold their shape better during baking.
Final Thoughts
This Gingerdoodle Cookies Recipe has become a staple in my kitchen because it’s both comforting and reliably delicious. It’s the kind of recipe I return to when I want to impress friends with minimal fuss—each batch delivers that perfect cozy spice bite. I can’t wait for you to try them; once you do, I’m sure these cookies will find a permanent spot in your repertoire too!
Print
Gingerdoodle Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Gingerdoodle Cookies are soft, chewy delights that combine the warmth of ginger and cinnamon in a perfectly spiced cookie. These cookies feature a tender texture with a dusting of cinnamon sugar for a sweet, aromatic finish, making them ideal for holiday treats or year-round snacking.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 2 teaspoons cinnamon, divided
Wet Ingredients
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar, divided
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two cookie sheets with a silicone baking mat or parchment paper and set them aside to ensure your cookies bake evenly and don’t stick.
- Mix Cinnamon Sugar: In a small bowl, combine ¼ cup of granulated sugar with 1 teaspoon of cinnamon. This mixture will be used later to coat the cookie dough balls for a sweet, spicy crust.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, ginger, cloves, nutmeg, and the remaining 1 teaspoon of cinnamon. Set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer, cream the softened butter with light brown sugar and the remaining ¼ cup granulated sugar until the mixture is light, fluffy, and smooth, about 2 to 3 minutes.
- Add Wet Ingredients: To the creamed mixture, add molasses, egg, and vanilla extract. Mix until everything is fully incorporated and smooth.
- Combine Wet and Dry: Slowly add the dry ingredients to the wet ingredients while mixing on a low speed, ensuring the dough comes together without overmixing.
- Scoop and Coat Dough: Use a medium-sized cookie scoop to portion out one heaping tablespoon of dough. Roll each portion into a ball with your hands and toss it in the cinnamon sugar mixture until well coated. Place them on the prepared cookie sheets, spacing about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 minutes or until the edges are set but the centers are still soft. Avoid overbaking to maintain a chewy texture.
- Finish and Cool: Immediately after removing the cookies from the oven, sprinkle the tops with any remaining cinnamon sugar mixture while they are warm. Let them rest on the cookie sheets for a few minutes before transferring to wire racks to cool completely.
Notes
- Ensure butter is fully softened for easier creaming and better texture.
- Do not overbake to keep the cookies soft and chewy.
- Using parchment paper or silicone mats helps prevent sticking and allows for even baking.
- Roll dough balls evenly for uniform cookie size and bake time.
- Molasses adds rich flavor and moisture; do not substitute with other syrups.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
