Go Back
stack of gingerdoodle cookies on a white plate
Print Recipe
5 from 13 votes

The Best Gingerdoodle Cookies

These Gingerdoodles are the best I have tried! Soft and chewy with a fluffy interior, they're spicy and sweet with gingerbread flavors and rolled in cinnamon sugar for a snickerdoodle twist!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Cookies, Dessert
Cuisine: American, Dessert
Servings: 24 cookies

Ingredients

  • 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
  • cups all-purpose flour

For the Cinnamon Sugar Coating:

  • 1/3 cup granulated white sugar
  • tsp ground cinnamon

Instructions

  • 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.

Notes

Molasses comes in a few different types - mild, strong, and blackstrap. Blackstrap is far too concentrated for this recipe, so I recommend using a "mild" molasses. Some brands, like Brer Rabbit, say "mild" on the package. If yours does not, it should be fine - usually they *will* label for blackstrap so just look for one that is not labeled blackstrap.