Cookies & Cups > Recipes > Cookies > Gingerdoodles

Gingerdoodles

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!

Gingerdoodles Are The Ultimate Christmas Cookie!

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.

How To Freeze Gingerdoodle 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!

Gingerdoodle Cookies on a plate

Looking For More Spiced Cookies? Try These:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Soft Gingerdoodles broken in half

Gingerdoodles

  • Author: Shelly
  • 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

Scale
  • 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

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. Turn the mixer to low and add in the flour, mixing until just combined.
  4. Cinnamon Sugar: In a small bowl mix together the sugar and cinnamon. Set aside.
  5. 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.
  6. 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

Keywords: cookies and cups, cookies, gingerdoodles, snickerdoodles, gingerbread, cookie recipe, easy christmas cookies, christmas cookie recipe

Want To Save This Recipe?

Find more recipes like this:

Gingerdoodles Pinterest Image

Rate this recipe and share a comment

Your email address will not be published.

Recipe rating

I accept the Privacy Policy

15 comments on “Gingerdoodles”

  1. As snickerdoodles as well as gingerbread cookies are my favorite fall/holiday cookies, no wonder I loved these! Eventhough it’s still being summer, fall is around the corner and I couldn’t wait to try these. My husband loved them as well.
    Bakes them a bit longer (13 minutes) but that may be due to cookies being larger than intended.

    For those whose the cookies came out flat: use good quality flour and chill the dough for 15 minutes up to 30 minutes. I find any dough with molasses needs a bit of chilling. Plus if your kitchen is slightly warmer, either due to season or to a lot of baking 😉 it is essential to chill your dough for 15 minutes up to 30 minutes (no longer!)

  2. Great flavor which is why I gave 2 stars. They just ended up flat and chewy. Nothing like a snickerdoodle’s texture. We tried longer bake time , up to 15 minutes, and still getting gooey,chewy centers. I think the dough should be chilled before baking. Overall…disappointing.

  3. Can I make the dough in advance and store it in the fridge? If so, for how many days?
    These are a go to cookie recipe in my family!!

  4. Made these yesterday and loved them! They’re even better the next day. So soft and chewy. I punched up the flavor slightly by using fresh ginger and going slightly extra with salt and cinnamon. These are seriously some of my favorite cookies ever, and I will be making many more in the future. Thanks for this amazing recipe!

    1. I have the same problem! They looked perfect coming out of the oven but flattened while cooling. I timed everything based on the recipe so I’m not sure what I did wrong.

      1. The first two times I made these (a year apart) they came out perfect! The next 3 times very recently and tonight they flatten! I have no idea what I did or what happened. Everyone loved them though. Just wish I knew what happened. I even bought new baking soda and new cream of tarter

        1. Jacqueline Van Gorden

          The amount of protein in the flour affects their height. Use the best flour, like King Arthur’s.

  5. Hi Shelly
    Do these freeze well once baked?
    Or do you think maybe freezing balls and then rolling in cinnamon/sugar when ready to bake would be better?

    1. They freeze great baked, or before baking them as well! If you freeze the dough you’ll have warm fresh cookies, so I always vote for that! 🙂

Scroll to Top

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!