Gingerdoodles are the perfect cross between a Snickerdoodle and a soft Gingerbread cookie! The most ultimate Christmas Cookie recipe ever!
AND make sure to check out my Snickerdoodle recipe and my Soft Gingerbread Cookies too!
Warm, buttery, a little spiced, perfect with a glass of Wassell or Mulled Wine, Gingerdoodles are the perfect holiday cookie recipe. The idea of curling up on the sofa with a cup of tea and one of these cookies makes my heart feel ALL the Christmas vibes!
What Are Gingerdoodles?
Gingerdoodles are basically Gingerbread Snickerdoodles….a delicious, SOFT Gingerbread cookie rolled in cinnamon sugar. And yes, there is cream of tartar in the cookie recipe making them a true mash-up of the two!
It’s a fun-named cookie that will round out your holiday cookie platter perfectly! I know you have so many sugar cookies
How Do You Make Gingerdoodles?
These cookies are SUPER easy, require no chill time and only take about 20 minutes from start to finish to have warm cookies ready to be enjoyed.
Also they can be made ahead! You can freeze the dough before baking OR freeze the cookies.
To freeze them after the are baked, simply place them carefully in a ziptop bag or airtight container for up to a month.
If you would like to freeze the dough,prep the ingredients and follow the instructions 1-5, before baking. Freeze the dough balls on a baking sheet for 30-60 minutes until solid. Then place the dough balls into a zip-top bag and freeze for up to 30 days!
If you bake the cookie dough from frozen just add a few extra minutes to the bake time!
How To Store These So They Will Stay Fresh
If you’re looking to make these in advance that’s totally fine! Follow the steps above if you would like to make them more than 3 or so days ahead. If you would like to make these and give out to friends as part of a cookie platter they will stay soft and fresh for about 3-ish days.
Just make sure they are stored airtight in a container or bag, and you should be good!
Looking For More Spiced Cookies? Try These:
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Gingerdoodles
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
This cross between a Gingerbread Cookie and Snickerdoodle is the best of both worlds! The perfect holiday cookie!
Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/3 cup molasses
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups plus 2 tablespoons all purpose flour
Cinnamon Sugar
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and brown sugar together for 2 minutes on medium speed. Add in the molasses, egg, vanilla, salt, cream of tartar, baking soda, cinnamon, ginger, and cloves and mix for 1 minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Cinnamon Sugar: In a small bowl mix together the sugar and cinnamon. Set aside.
- Using a medium (2- tablespoon) sized cookie scoop, portion out the dough and roll it into a ball. Roll each ball into the cinnamon sugar mixture until coated. Place the cookie dough onto the prepared baking sheet 2- inches apart and bake for 10 minutes or until just set.
- Transfer the cookies to a wire rack to cool completely.
Notes
Store airtight for up to 5 days
Nutrition
- Serving Size: 1 cookie
- Calories: 123
- Sugar: 16.3 g
- Sodium: 81.6 mg
- Fat: 4.1 g
- Carbohydrates: 21.3 g
- Protein: 0.9 g
- Cholesterol: 17.9 mg
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So chewy and flavorful! Everyone loved them – perfect addition to my Christmas cookie tins for friends. I made the dough a couple days in advance and think it helped give me a fluffy soft cookie. Definitely will make again!