This gingerdoodles recipe combines two classic cookies into one delicious dessert that's perfect for adding to your holiday cookie trays! With ground ginger, cinnamon, nutmeg, cloves, and molasses these cookies have a warm spiced flavor that will remind you of Christmas. In fact, these cookies will have your house smelling like the holidays are now ready to begin!
Best Gingerdoodle Cookies Recipe
Gingerdoodle cookies are a fantastic blend of two delicious cookies, gingersnaps and snickerdoodles! They make a wonderful addition to your holiday baking list with their unique warm flavor of cinnamon, ground ginger, molasses, cloves, and nutmeg.
Bring a batch of these delicious Christmas cookies to your next family cookie swap party! They're sure to be a hit by kids and adults alike!
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If baking gets you in the Christmas spirit, check out my holiday baking recipes! There are cookies, my fantastic Christmas cake, fruitcake and more cake ideas, pies, fudge, candy, and so much more to try!
🥘 Gingerdoodles Ingredients
All of the ingredients in this recipe are simple to find at the grocery store if you don't have them already! You may substitute the molasses for maple syrup if you'd like.
- Butter - ¾ cup of butter (softened, at room temperature).
- Sugar - 1 ¼ cups of granulated sugar (divided, 1 cup and ¼ cup portions).
- Molasses - 1 tablespoon of molasses.
- Egg - 1 large egg (at room temperature).
- Vanilla Extract - 2 teaspoons of vanilla extract.
- Cornstarch - 1 teaspoon of cornstarch.
- Baking Soda - 2 teaspoons of baking soda.
- Cinnamon - 2 teaspoons of ground cinnamon (divided, 2 portions of 1 teaspoon each).
- Ground Ginger - 1 teaspoon of ground ginger.
- Salt - ½ teaspoon of salt.
- Cloves - ¼ teaspoon of cloves.
- Ground Nutmeg- ⅛ teaspoon of ground nutmeg.
- All-Purpose Flour - 2 ⅛ cups of all-purpose flour.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Gingerdoodles
These cookies are quick and easy because the dough does not require any chill time! For this recipe, you will need a stand mixer (or electric mixer), a silicone whisk, measuring utensils, baking sheets, and some mixing bowls.
1 batch will yield about 28 cookies (depending on big you make them).
- Prep. Preheat oven to 350°F (175°C). Line your baking sheet(s) with a silicone mat or parchment paper and set aside.
- Mix ingredients. In a large mixing bowl or the bowl of a stand mixer, cream together ¾ cup of butter and the first 1 cup portion of 1 ¼ cups of granulated sugar until light and fluffy. Mix in 1 tablespoon of molasses, 1 large egg, and 2 teaspoons of vanilla extract until thoroughly combined.
- Add ingredients. Add in the 1 teaspoon of cornstarch, 2 teaspoons of baking soda, and the first 1 teaspoon portion of 2 teaspoons of cinnamon, ½ teaspoon of salt, 1 teaspoon of ginger, ¼ teaspoon of cloves, and ⅛ teaspoon of nutmeg until well combined. Next, gently mix in the 2 ⅛ cups of flour until it is evenly distributed and the dough has formed.
Portion, Roll & Bake
- Make cinnamon sugar. In a small mixing bowl or shallow dish, combine the remaining ¼ cup of sugar and the remaining 1 teaspoon of ground cinnamon.
- Form dough balls. Form the dough into one heaping tablespoon size ball and roll in the cinnamon sugar mixture. Place dough balls on the baking sheets, leaving about 2 inches in between each ball.
- Bake. Bake at 350°F (175°C) for 8-10 minutes, until edges become light golden brown. Remove the cookies from the oven and sprinkle with any remaining cinnamon sugar mixture.
- Cool cookies. Let the cookies cool for 2-3 minutes on the baking sheet before you transfer them to a wire cooling rack to cool completely.
Bring these gingerdoodles to your next holiday event, or give them away as gifts! If you are looking for more tasty treats to make during the holiday season, check out my full article on easy Christmas desserts! Enjoy!
💭 Angela's Tips & Recipe Notes
- When measuring flour, use the spoon & level method instead of directly scooping out with a measuring cup. Use your spoon to 'fluff' the flour and then fill your measuring cup until the required amount is obtained.
- You may substitute maple syrup for molasses, just note that it will change the color of the cookies slightly.
- Your dough may be sticky, so don't let it sit out too long or it may become difficult to handle. Refrigerate between baking batches if needed.
🥡 Storing
Place baked cookies in an airtight storage container for up to a week at room temperature.
Place baked and cooled cookies in a sealable Ziploc freezer storage bag or freezer-safe airtight container for up to 3 months. Flash-freeze the cookies in a single layer on a baking sheet then transfer them into your freezer storage bag or container for the best results.
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❓ Recipe FAQs
Yes! Make the dough as stated in the instructions, but stop before you roll the dough balls in the cinnamon sugar. At this point, you can freeze your cookie dough for up to 3 months. When you are ready to serve, allow your dough to thaw at room temperature for at least 30 minutes before baking.
These cookies are kept soft and moist by the molasses, which also gives them a sweet flavor. If you don't like molasses, you could substitute maple syrup in its place. Just note that the color of the cookies may change when you use syrup.
Absolutely! If you want to decorate these cookies, feel free to make some delicious vanilla icing and top off the dipped side with some festive sprinkles!
🍪 More Tasty Holiday Cookies
- Whipped Shortbread Cookies - These soft and delicious holiday cookies are perfect to make with the little ones!
- Chocolate Peppermint Cookies - This cookie recipe features 3 different types of chocolate topped with crushed candy canes!
- Nutter Butter Snowmen - These festive, tasty, and no-bake cookies are a perfect treat for all of your wintertime parties.
- Melting Moments - Soft and butter shortbread cookies made with just a handful of ingredients!
- Sprinkle Crinkle Cookies - Tender vanilla cookies topped with festive green and red sprinkles with powdered sugar snow!
- Italian Ricotta Cookies - Sweet and tangy Italian cookies covered with a lemon glaze and festive sprinkles!
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📖 Recipe Card
Gingerdoodles
Ingredients
- ¾ cup butter (softened, at room temperature)
- 1 ¼ cups granulated sugar (divided, 1 cup and ¼ cup portions)
- 1 tablespoon molasses
- 1 large egg (at room temperature)
- 2 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 2 teaspoon baking soda
- 2 teaspoon ground cinnamon (divided, 2 portions of 1 teaspoon each)
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon cloves
- ⅛ teaspoon ground nutmeg
- 2 ⅛ cups all-purpose flour
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat oven to 350°F (175°C). Line your baking sheet(s) with a silicone mat or parchment paper and set aside.
- In a large mixing bowl or the bowl of a stand mixer, cream together butter and the first 1 cup portion of granulated sugar until light and fluffy. Mix in the molasses, egg, and vanilla extract until thoroughly combined.
- Add in the cornstarch, baking soda, the first 1 teaspoon portion of cinnamon, salt, ginger, cloves, and nutmeg until well combined. Next, gently mix in the flour until it is evenly distributed and the dough has formed.
- In a small mixing bowl or shallow dish, combine the remaining ¼ cup of sugar and the remaining 1 teaspoon of ground cinnamon.
- Form the dough into one heaping tablespoon size ball and roll in the cinnamon sugar mixture. Place dough balls on the baking sheets, leaving about 2 inches in between each ball.
- Bake at 350°F (175°C) for 8-10 minutes, until edges become light golden brown. Remove the cookies from the oven and sprinkle with any remaining cinnamon sugar mixture.
- Let the cookies cool for 2-3 minutes on the baking sheet before you transfer them to a wire cooling rack to cool completely.
Notes
- When measuring flour, use the spoon & level method instead of directly scooping out with a measuring cup. Use your spoon to 'fluff' the flour and then fill your measuring cup until the required amount is obtained.
- You may substitute maple syrup for molasses, just note that it will change the color of the cookies slightly.
- Your dough may be sticky, so don't let it sit out too long or it may become difficult to handle. Refrigerate between baking batches if needed.
- To store: Place baked cookies in an airtight storage container for up to a week at room temperature.
- To freeze: Place baked and cooled cookies in a sealable Ziploc freezer storage bag or freezer-safe airtight container for up to 3 months. Flash-freeze the cookies in a single layer on a baking sheet then transfer them into your freezer storage bag or container for the best results.
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