These Gingerdoodles are gingerbread snickerdoodle cookies and they are SO divine! Pillowy soft and chewy with bold and spicy gingerbread flavor, they’re rolled in cinnamon sugar for a fun twist on a snickerdoodle cookie!
I am in the full swing of Christmas baking for my website and I am hoping you enjoy my creations! Of course, I had to do something with ginger since gingerbread is such a quintessential Christmastime flavor and cookie.
When it comes to my Christmas baking M.O., I am more of a tastes better person than an elaborate decorator kinda person. Meaning, I like things that are easier to make that may look more humble and “plain” but taste AMAZING than someone who elaborately decorates gingerbread men with royal icing and sprinkles laid with tweezers that are gorgeous to look at but maybe lack flavor. Also, I don’t have time or patience to painstakingly place individual sprinkles on gingerbread houses or use twelve different icings. Noooo thanks.
Therefore, you probably won’t see elaborate Christmas cookies on my blog, but you will find delicious ones that are simple to make. Case in point: these Gingerdoodles!
I am certainly not the first to come up with this idea, but I do have to say, I prefer mine the most! This combines two classic cookies: gingerbread and snickerdoodles – and turns them on their heads in a delicious mashup.
The cookies themselves are based off of my Gingerbread Molasses Cookies but instead of being dipped in white chocolate, the cookie dough balls are dredged in cinnamon sugar like a snickerdoodle. You bake them up and voila! The most amazing take on a gingerbread x snickerdoodle mashup.
For ample flavor, the cookie dough is fully loaded with tons of ginger, cinnamon, and cloves and some molasses to really amplify the spices and bring out that warm, aromatic, comforting gingerbread flavor we know and love. The extra cinnamon sugar coating on the cookie dough adds a little texture, sparkle, and of course is reminiscent of a snickerdoodle cookie fresh out of the oven. I always like to sprinkle any leftover cinnamon sugar onto the freshly baked cookies so they have a little bit of a thicker coating of cinnamon and sugar on the outside. This is optional, but if you have leftover cinnamon sugar, you should use it!
The cookies are super soft – like little pillowy clouds! – and chewy with fluffy interiors and amazingly warm and spicy gingerbread flavor. You’re going to love these Gingerdoodles!
The Best Gingerdoodle Cookies
- 1½ cups (3 sticks) unsalted butter softened
- 1 cup granulated white sugar
- 1 cup light brown sugar lightly packed
- 2 large eggs
- 1 Tbsp vanilla extract
- 1/2 cup molasses do not use blackstrap molasses
- 1 Tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 2 tsp baking soda
- 1/2 tsp salt
- 4½ cups all-purpose flour
For the Cinnamon Sugar Coating:
- 1/3 cup granulated white sugar
- 1½ tsp ground cinnamon
- Preheat oven to 350° degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside. Meanwhile, mix together the cinnamon and granulated sugar in a small bowl for the cinnamon sugar coating; set aside.
- In a large bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar together until fluffy and soft, about 2 minutes. Beat in the eggs, one at a time, mixing well after each addition, followed by the vanilla extract and molasses. Lastly, beat in the spices, baking soda, salt and flour and mix on low speed until combined.
- Using a 2-Tablespoon-size cookie dough scoop, scoop out rounded balls of dough and roll them in your palm to smooth them out. Drop the rounded balls into the cinnamon sugar coating and dredge to coat. Place 2" apart on the baking sheets.
- Bake for 10-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cool for at least 10 minutes on the baking sheets, then carefully transfer to wire racks to continue cooling. Sprinkle any additional cinnamon sugar onto the still-warm cookies.
Soft, chewy, spicy and sweet – these cookies are so yummy!
Have a super sweet day!
I can’t wait to try these!! My daughter loves all your recipes!! I feel like these are so simple and I’ll be making these all month long! Thank you
Molly, I hope you and your daughter enjoy!
Sierra B. says
These cookies were delicious! The flavor combination was amazing and not overwhelming at all. I loved the texture. Mine were slightly crisp around the edges and nice and chewy in the centers. Will definitely be using this for years to come. Don’t
skip the extra dusting of cinnamon sugar after baking. Delish!
A great recipe! Very easy to make and flavor and texture are perfect. They are so soft and pillowy, a much better cookie than the snickerdoodles I grew up baking.
Melissa Kay says
I love Gingerbread – and these are a perfect cross between a gingerbread and a snickerdoodle, but not quite as firm as a gingersnap (almost a soft gingersnap, with a little less snap). They are amazing! Definitely will be making them again! Thank you for all your amazing recipes! Whenver I need a recipe you are my go-to!
What!? I don’t know how these are so good. I’ve had the same jar of molasses for two years, I don’t even know why I bought it, it looks and smells like tar, but I trust you and these cookies might be my new favorite! So soft and delicious.
Thanks so much Jacquie! So glad you enjoyed the gingerdoodles!
Thanks for sharing! I was sent this recipe and was told they are DELICIOUS. I was thinking of using a cookie cutter to make them snowman shaped. Would you recommend that, or not so much?
Hi Frances, I have not tried making these into shapes, but they may spread a little so I am not sure how crisp the edges would be. It’s worth a try though!
Most excellent! I halved the ground ginger and added grated crystallized ginger to make them a bit easier on my tummy.
Can the dough be refrigerated for a few days or will the spices get too strong?
Hi Laura, the dough should be fine refrigerated for a couple days covered in the fridge! Just bring slightly closer to room temp before rolling and baking!
Hillary hallett says
We absolutely loved these! We made smaller cookies and increased the cook time to 13 mins. Made 52 cookies which is the perfect for our family of 6! They came out perfect. We will be adding these to our normal cookie rotation for SURE!!
So glad your family loved these, Hillary!
Delicious, but why didn’t mine rise to be fluffy?
Hi MamaG, was your leavening agent fresh? Even if it is current per the date on the can, if it has been opened and unused for awhile, it could have lost its potency.
Ok I’ll almost, I’m that person that can screw up the easiest recipes. I only take on simple recipes with nothing I can mess up. DAMN!! These are SO good! They’re still cooling and I’m worried I may eat them all instead of giving them for Christmas. They’re just the perfect amount of crunch on the bottom and super chewy. I’ve never left a recipe review on anything but you need to make these!
I’ve made these four times in two weeks. The last batch was made while eating the last two in the jar. A true favorite!!
Glenna Billiet says
Hi Hayley…. I just finished making these and they are absolutely delicious…but I have enough dough for close to five dozen cookies!! They are about 3 in wide but mine did not puff up like your picture… they are flatter and crackled looking, yet chewy and as I said… delicious!! I might have actually been a little short on the flour, I was working pretty fast! Isn’t baking soda the ingredient that makes regular snickerdoodles puff up more? Maybe I need to get some new baking soda! Any hints you can give me would be appreciated! I am going to make those whipped shortbread cookies tomorrow, they look so good and I absolutely love shortbread!! I follow you regularly and have one of your books!! Have a great Christmas!!???
Hi Glenna! They normally do have a slightly crackled appearance so that sounds normal, but it does sound like maybe your baking soda was expired! Even if technically the date is still current, if you haven’t used it in awhile but it has been opened, it can lose its freshness. You could also try adding in 1/2 tsp of cream of tarter for a more snickerdoodle-y flavor and some lift. Thanks for following and being a fan! Merry Christmas!
How much cream of tarter? Don’t see it listed in the tecipe
There is none in this recipe, Libby!
Angela Lockhurst says
do you do recipes for Diabetics and any thoughts if you could make these cookies more diabetic friendly
Hi Angela, unfortunately I do not make recipes for diabetics. Perhaps this could be made with a sugar alternative such as Splenda or monkfruit, but I do not know what the measurements of those would be.
Amazing! Mine did not come out as fluffy looking as the photos but were still perfectly soft and chewy and have such great flavor! New favorite holiday recipe!
Oh my. These are the best mix of snickerdoodle and gingersnaps. Such a nice fall recipe. Definitely a keeper
These are RIDICULOUS good. All the flavor of gingerbread and the texture of a snickerdoodle. Truly the best of both worlds. Thanks for bringing these into my life!!!!
Is it okay to freeze these cookies and bake later? Thanks!
Yes, you can freeze the dough and bake later! Just bake from frozen and add a few extra minutes to the baking time to accommodate for the frozen dough.