Gingerdoodles are the perfect mix of Ginger Cookies and Snickerdoodles, with soft centers, warm spices, molasses, and a cinnamon sugar coating. They have that classic holiday cookie flavor we love, but with a fun twist that makes them feel extra special.
We love making these for Christmas cookie plates, neighbor gifts, cookie exchanges, and fall baking days because they’re simple, soft, and full of spice. Letting them rest on the cookie sheet for a few minutes helps the centers finish setting while staying nice and tender.
Pair them with a glass of homemade Eggnog for holiday heaven!
Why you’ll love them + Why they work:
- Holiday ready. Great for Christmas cookie trays, fall baking, and cookie exchanges.
- Easy! Simple dough that bakes quickly in just 7 to 9 minutes.
- Molasses adds chew and flavor. It gives the cookies rich color, warm flavor, and a soft texture.
- Cinnamon sugar adds the finish. Rolling the dough in cinnamon sugar gives the cookies a sweet, spiced coating.
Gingerdoodles Ingredients
- Butter, softened (½ cup): Adds richness and helps create a soft cookie texture.
- Granulated sugar (½ cup): Sweetens the dough and helps the cookies bake with tender edges.
- Packed brown sugar (½ cup): Adds moisture, sweetness, and a little caramel flavor.
- Egg (1): Helps bind the dough and gives the cookies structure.
- Vanilla extract (¾ teaspoon): Adds warm sweetness and balances the spices.
- Molasses (¼ cup) – Adds rich flavor, color, and a soft, chewy texture.
- Cinnamon (½ teaspoon): Adds warm spice to the cookie dough.
- Cloves (⅙ teaspoon): Adds bold holiday spice flavor.
- Nutmeg (⅙ teaspoon): Adds warmth and depth.
- Ground ginger (½ teaspoon): Gives the cookies their classic ginger flavor.
- Salt (½ teaspoon): Balances the sweetness and enhances the spices.
- All-purpose flour (2 cups): Gives the cookies structure.
- Baking soda (1 teaspoon): Helps the cookies spread and bake up soft.
- Granulated sugar, for rolling (¼ cup): Creates the sweet coating on the outside of the cookies.
- Cinnamon (½ teaspoon): Mixes with the rolling sugar for a snickerdoodle-style finish.
How to Make Gingerdoodle Cookies
PREP. Preheat oven to 350°F. Lightly grease a baking sheet and set aside.
BATTER. In a large bowl or in the bowl of a stand mixer, cream ½ cup butter and ½ cup granulated sugar, ½ cup brown sugar. Add 1 egg, ¾ teaspoon vanilla, and ¼ cup molasses and mix until fluffy and light.
- Add ½ teaspoon cinnamon, ⅙ teaspoon cloves, ⅙ teaspoon nutmeg, ½ teaspoon ginger, ½ teaspoon salt, 2 cups flour and 1 teaspoon baking soda and mix until just combined.
- In a small bowl, add the ¼ cup granulated sugar and ½ teaspoon cinnamon and mix well. Scoop dough with a cookie scoop, rolling into 1-inch balls, and then into the cinnamon sugar mixture until evenly coated.
BAKE. Place dough balls onto the prepared cookie sheet. Bake for 7-9 minutes or firm, but still a little soft in the middle. Let rest on the cookie sheet for 3-5 minutes before transferring to a cooling rack.
Kristyn’s Recipe Tips
- Use softened butter so the dough creams together smoothly.
- Mix the dry ingredients just until combined so the cookies stay soft.
- Roll the dough evenly into 1-inch balls so they bake at the same rate.
- Pull the cookies when they are firm but still a little soft in the middle.
- Make-ahead tip: scoop and roll the dough balls ahead, refrigerate them, then bake when ready.
Gingerdoodle Cookies
Ingredients
- ½ cup butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 egg
- ¾ teaspoon vanilla extract
- ¼ cup molasses
- ½ teaspoon cinnamon
- ⅙ teaspoon cloves
- ⅙ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ cup granulated sugar, for rolling
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Lightly grease a cookie sheet and set aside.
- In a large bowl or in the bowl of a stand mixer, cream butter and sugars. Add egg, vanilla, and molasses and mix until fluffy and light.
- Add cinnamon, cloves, nutmeg, ginger, salt, flour, and baking soda and mix until just combined.
- In a small bowl, add the granulated sugar and cinnamon and mix well. Scoop dough with a cookie scoop, rolling into 1-inch balls. Roll into the cinnamon sugar mixture until evenly coated.
- Place dough balls onto the prepared cookie sheet. Bake for 7-9 minutes or firm, but still a little soft in the middle. Let rest on the cookie sheet for 3-5 minutes before transferring to a cooling rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover and store the dough in the fridge for 1-2 days, or divide the dough into 2 logs and wrap with plastic. Place in a freezer Ziploc and freeze for up to 3 months. Thaw before rolling and baking.
Store cooled cookies in an airtight container at room temperature for 5-7 days or freeze for up to 3 months.
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