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    Home » Recipes » Cookies & Bars

    Angela @ BakeItWithLove.com · Leave a Comment

    Gingerdoodles

    Jump to Recipe
    Pin image with text showing gingerdoodle cookies on a plate.

    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!

    Square image showing gingerdoodle cookies on a plate.
    Gingerdoodles are two delicious cookies combined into one tasty holiday treat!
    Jump to:
    • Best Gingerdoodle Cookies Recipe
    • 🥘 Gingerdoodles Ingredients
    • 🔪 How To Make Gingerdoodles
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing
    • ❓ FAQ
    • 🍪 More Tasty Holiday Cookies
    • 📋 Recipe

    If baking gets you in the Christmas spirit, be sure to check out all of my holiday baking recipes! There are cookies, cakes, 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.

    Tall image showing gingerdoodle cookie ingredients.
    • 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).

    Process image 1 showing butter and sugar in a mixing bowl.
    Process image 2 showing butter and sugar creamed together.
    Process image 3 showing added vanilla extract.
    Process image 4 showing added brown sugar and spices.
    Process image 5 showing added flour.
    Process image 6 showing combined ingredients.
    1. Prep. Preheat oven to 350°F (175°C). Line your baking sheet(s) with a silicone mat or parchment paper and set aside.
    2. 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.
    3. 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

    Process image 7 showing cinnamon sugar on a white plate.
    Process image 8 showing rolling cookie dough ball in cinnamon sugar.
    Process image 9 showing rolled cookie balls before baking.
    Process image 10 showing cookies after baking.
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    Wide image showing gingerdoodle cookies on a plate.

    🥡 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.

    >>>>See all of my recipes HERE<<<<

    ❓ FAQ

    Can You Make Gingerdoodles Ahead Of Time?

    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.

    What Does The Molasses Do In These Ginderdoodle Cookies?

    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.

    Can I Frost These Gingerdoodle Cookies?

    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!

    Tall image showing gingerdoodle cookies on a plate.

    🍪 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!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Square image showing gingerdoodle cookies on a plate.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 2 reviews

    Gingerdoodles

    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 heaven and your heart full of joy!
    Author | Angela
    Servings: 28 servings
    Calories: 119kcal
    Prep 15 minutes
    Cooking 10 minutes
    Total Time 25 minutes
    Pin Recipe Share on Facebook

    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

    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.
      ¾ cup butter, 1 ¼ cups granulated sugar, 1 tablespoon molasses, 1 large egg, 2 teaspoon vanilla extract
    • 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.
      1 teaspoon cornstarch, 2 teaspoon baking soda, 2 teaspoon ground cinnamon, ½ teaspoon salt, 1 teaspoon ground ginger, ¼ teaspoon cloves, ⅛ teaspoon ground nutmeg, 2 ⅛ cups all-purpose flour
    • 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.

    Equipment You May Need

    Baking Sheet
    KitchenAid Professional 600 Stand Mixer
    Silicone Whisk

    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.

    Nutrition

    Calories: 119kcal (6%) | Carbohydrates: 17g (6%) | Protein: 1g (2%) | Fat: 5g (8%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg (7%) | Sodium: 162mg (7%) | Potassium: 27mg (1%) | Fiber: 0.3g (1%) | Sugar: 10g (11%) | Vitamin A: 162IU (3%) | Vitamin C: 0.01mg | Calcium: 7mg (1%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    best gingerdoodle cookie recipe, best gingerdoodles recipe, Gingerdoodles, gingerdoodles ingredients, how to make gingerdoodles
    Course Christmas Cookies, Cookies & Bars Recipes
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

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