Gingerdoodle Cookies (aka Ginger Snickerdoodles)
Put a festive spin on a classic by baking gingerdoodle cookies! Soft, chewy and perfectly spiced, these cookies are essentially a blend of ginger molasses cookies and your classic snickerdoodle. They are so easy to make and super delicious!
It’s cookie season and this year I’m introducing gingerdoodles to the Christmas cookie list. They are slightly chewy, soft in the center and exceptionally flavorful thanks to the holiday spices. To make each bite extra gingery, I suggest adding some freshly grated ginger to the mix! Try this recipe and I bet it will become a seasonal favorite. Next, try eggnog snickerdoodles for Christmas!
Why You’ll Love This Recipe
- Unique variation on a classic recipe. Everyone loves the tangy taste of snickerdoodles. Now add a kick of ginger and you have a one-of-a-kind cookie to love!
- Easy to make. The dough comes together in minutes, then all you need to do is chill and backe!
- Soft and chewy texture. Just one bite will keep you coming back for more! Plus, the molasses provides a bit of moisture (no dry cookies here!)
- Festive flavor. The use of molasses, ground ginger and cloves creates a flavor profile perfect for the holidays. It’s a great addition to your Christmas cookie plate!
Ingredient Notes
- Molasses: Use unsulphured molasses (not blackstrap). I prefer the Grandma’s brand, which is carried at most grocery stores.
- Brown sugar: To complement the molasses flavor, this recipe uses light brown sugar. It also guarantees a chewy texture!
- Sugar: Granulated sugar is used in the dough as well as the spiced sugar coating for a sparkly finish.
- Butter: Bring unsalted butter to room temperature before using. Different brands of butter have different amounts of salt so it’s best to add it separately.
- Spices: Check that your spices are fresh (not expired) for the best flavor!
- Baking soda: This leavening agent helps the cookies rise and spread. Make sure it’s not expired before using.
- Cream of tartar: Add cream of tartar to achieve that signature tangy flavor as well as the soft and texture snickerdoodles are known for.
- Fresh ginger: This optional ingredient packs a punch so if you like ginger then I suggest adding this to your dough.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Add some icing. Whisk together 1/2 cup powdered sugar, 1/2 teaspoon vanilla and 1 tablespoon milk. Use a spoon to drizzle over cooled cookies.
Dip them in white chocolate. Melt some white chocolate and dip half of each in. Set on a plate with parchment paper or wax paper. Add holiday sprinkles if desired.
Make cookie sandwiches. Add some buttercream frosting or cream cheese frosting to the bottom of one cookie and press another cookie on top for a delicious treat!
Double the recipe. If you plan on gifting cookies this holiday season, make a larger batch by doubling the ingredients.
How to Make Gingerdoodle Cookies
- Whisk together the dry ingredients—flour, cream of tartar, baking soda, salt and spices. Set aside.
- Beat butter, brown sugar and sugar together until light and fluffy. Add egg, molasses, vanilla and fresh ginger (if using). Mix until combined
- Add dry ingredients to wet ingredients. Mix just until combined.
- Chill dough for at least one hour.
- Make spiced sugar coating. Whisk together the sugar, cinnamon and ground ginger. Scoop dough, roll into balls and coat in spiced sugar. Place on parchment lined baking sheet.
- Bake at 350 F for 10 to 12 minutes or until the edges are set the centers are soft and puffy. Cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Expert Tips
Use room temperature ingredients. Not only does this make it easier to combine ingredients, but it also creates a consistent dough. As a result the cookies have a better texture!
Weigh your ingredients with a kitchen scale. It’s more accurate than using a measuring cup. If you don’t have a scale, spoon the flour into a measuring cup and level with a knife (don’t pack it down).
Chill the dough. This is a crucial step to achieving that perfect chewy texture. If you find the dough is getting too warm while rolling into balls, simply place the baking sheet in the fridge for 10 minutes before baking.
Make Ahead and Storage Tips
Make ahead the dough and keep it covered in the refrigerator for up to 48 hours. Alternatively, scoop the dough into balls and flash freeze for an hour. Place in a freezer bag and freeze for up to 3 months. Coat in spiced sugar and bake from frozen for 12 to 14 minutes.
Store baked cookies once they have cooled. Gingerdoodles will last in an airtight container for up to 5 days.
Freeze dough for up to 3 months. Defrost in the refrigerator before scooping and baking. Baked cookies may also be frozen for up to 3 months. Wrap stacks of 3 to 5 cookies in plastic wrap to prevent freezer burn and store in an airtight container.
Recipe FAQ
This can happen if you overwork the dough while rolling into balls. The body heat in your hands warms the dough causing the cookies to spread.
Most likely there was too much flour added. Use a kitchen scale for accurate measuring or spoon the flour into a measuring cup and level with a knife (don’t pack it down).
Yes, but the cookies won’t puff up and have the tangy taste snickerdoodles are known for.
Related Recipes
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Get the Recipe: Gingerdoodle Cookies aka Ginger Snickerdoodles
Ingredients
Cookies
- 2 ¼ cups (282 g) all purpose flour, measured correctly
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¾ cup (170 g) unsalted butter, room temperature
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) unsulphured molasses, (not blackstrap)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon freshly grated ginger, optional
Spiced sugar coating
- ⅓ cup (66 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
Instructions
- In a medium bowl, whisk together the dry ingredients—flour, cream of tartar, baking soda, salt, ginger, cinnamon and cloves. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter, brown sugar and sugar on medium-high until light and fluffy, about 3 minutes. Add molasses, egg, vanilla and fresh ginger. Beat until well combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add flour mixture and mix just until combined.
- Cover the bowl and chill the cookie dough for at least 1 hour.
- When dough is almost done chilling, preheat oven to 350 F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the sugar, cinnamon and ginger for the spiced sugar coating.
- Remove the dough from the refrigerator and use a medium cookie scoop to scoop dough into balls. Roll each ball in spiced sugar and place on prepared baking sheet.
- Bake cookies at 350 F for 10 to 12 minutes or until edges are set and center is soft. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
