Gingerdoodles Recipe

Gingerdoodles Recipe

If you love soft spice cookies and chewy ginger cookies, this Gingerdoodles Recipe is going to be your new favorite holiday cookie recipe—warm cinnamon, cozy ginger, and a crackly sugar top all in one perfect little bite.

Full Recipe Introduction

Let me explain what’s going on here, because the name “Gingerdoodles” sounds a little playful—and it is. This Gingerdoodles Recipe is basically what happens when classic snickerdoodles bump into homemade ginger molasses cookies and decide to become best friends. You get the tang and puff of a snickerdoodle, the spice and chew of ginger molasses cookies, and that unmistakable cinnamon-sugar sparkle on top.

These are soft spice cookies: slightly crisp at the edges, tender in the center, with that bendy, chewy pull when you break one open while it’s still warm. The dough is rich with butter, brown sugar, and molasses, so the flavor is deep and cozy, not just sweet. They’re exactly the kind of festive baking recipe I pull out when the weather turns chilly, football games are on, and my adult kids are “just happening” to stop by more often because they know I’m testing Christmas cookie ideas.

Are they healthy? Let’s be honest—they’re cookies. But they are made with real butter, warm spices like cinnamon and ginger (which bring their own little antioxidant bonus), and you can easily tweak the sugar and flour if you’re baking for different needs. They freeze beautifully, the dough stores well, and they’re surprisingly sturdy for mailing in care packages—my son in Colorado can confirm.

We bake these all season long: for office trays, cookie exchanges, neighbor gift boxes, and, frankly, Wednesday afternoons when the house feels a little too quiet. If you’ve been looking for a no-fuss spiced drop cookie that still feels special enough for the holidays, this Gingerdoodles Recipe hits that sweet spot.

Why You’ll Love This Gingerdoodles Recipe

• Soft, chewy texture with lightly crisp edges—no dry, crumbly cookies here.
• Big ginger and cinnamon flavor that tastes like a hug in cookie form.
• Simple pantry ingredients you probably already have on hand.
• No chilling required if you’re in a hurry (though chilling improves the texture).
• Perfect for Christmas cookie ideas, swaps, and holiday tins.
• Easy to double for a crowd or for freezing half the dough.
• Versatile base for gluten-free, extra spicy, or glazed versions.
• Makes your whole house smell like a cozy bakery—truly.

Ingredients for Gingerdoodles

Here’s everything you’ll need for these chewy gingerdoodles. I’ve added a few notes and easy swaps to help you personalize the cookies.

Dry Ingredients

• 2 ¾ cups (330 g) all-purpose flour (I like King Arthur for consistent results)
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger (use fresh, good-quality ground ginger for best flavor)
• ½ teaspoon ground cloves (optional but gives that classic ginger molasses cookies aroma)
• ½ teaspoon ground nutmeg (freshly grated if you have it)
• 1 teaspoon baking soda
• 1 ½ teaspoons cream of tartar (this gives the snickerdoodle-style tang and puff)
• ½ teaspoon fine sea salt

Wet Ingredients

• 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
  • (Salted butter works—just reduce added salt to ¼ teaspoon.)
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) packed light brown sugar (for chew and caramel notes)
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 3 tablespoons unsulphured molasses (not blackstrap; that’s too strong here)

For the Spiced Sugar Coating

• ¼ cup (50 g) granulated sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• Pinch of ground cloves (optional, but it makes the coating smell amazing)

Ingredient Tips & Substitutions

• Flour: You can use a 1:1 gluten-free baking blend for a gluten-free version. Cookies will spread a bit more; chilling the dough helps.
• Butter: If you only have salted butter, just reduce the salt in the recipe. Margarine or shortening will change the flavor and texture—I don’t recommend them here.
• Molasses: Use regular unsulphured molasses (Grandma’s or Brer Rabbit are common brands). Blackstrap makes the cookies darker and more bitter.
• Spice level: For extra spicy chewy ginger cookies, add another ½ teaspoon of ginger and a pinch of black pepper.
• Eggs: Room temperature eggs mix more easily and give you a smoother dough. If you forget, just put them in warm water for 5–7 minutes.

Directions: How to Make Gingerdoodles

1. Preheat and prep your pans
   Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This helps prevent over-browning on the bottoms and makes cleanup easy.

2. Whisk the dry ingredients
   In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking soda, cream of tartar, and salt. Set aside.

   Tip: Make sure there are no streaks of baking soda or clumps of spice—you want everything evenly blended so every cookie has the same balanced flavor.

3. Cream the butter and sugars
   In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed for about 2–3 minutes, until the mixture is light, fluffy, and slightly paler in color.

   If your kitchen is cooler (mine sure is by December), give it the full 3 minutes—this step is key for that soft, puffy texture.

4. Add eggs, vanilla, and molasses
   Add the egg, egg yolk, and vanilla; beat on medium speed until well combined and smooth, about 1 minute.
   Scrape down the sides of the bowl, then pour in the molasses and beat again until the mixture looks uniform and silky. It will smell like gingerbread season already.

5. Combine wet and dry ingredients
   With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, about ½ cup at a time. Mix just until the flour is mostly incorporated and a soft dough forms.

   Tip: Stop mixing as soon as no big streaks of flour remain. Overmixing can give you tough cookies instead of tender soft spice cookies.

6. Chill the dough (strongly recommended)
   Cover the bowl and chill the dough in the refrigerator for at least 30–45 minutes, or up to 48 hours.

   Can you bake right away? Yes. But chilling helps the flour hydrate, the flavors deepen, and the cookies spread more evenly, giving you thick, chewy gingerdoodles instead of thin, crispy ones.

7. Make the spiced sugar coating
   While the dough chills, stir together the ¼ cup sugar, cinnamon, ginger, and cloves in a small shallow bowl. Set aside.
   This coating is what makes these cookies taste like a cinnamon ginger dessert and gives that signature crackly crust.

8. Scoop and roll the dough
   Using a medium cookie scoop (about 1 ½ tablespoons of dough), portion the dough and roll each scoop between your palms to form a smooth ball.
   Roll each ball in the spiced sugar coating, turning to coat all sides generously. Place on the prepared baking sheets, spacing about 2 inches apart.

9. Bake the cookies
   Bake, one sheet at a time, for 9–11 minutes, or until the edges are just set and lightly golden, and the tops are slightly puffed and crackly. The centers may look a bit soft—that’s perfect. They’ll firm up as they cool.

   Visual cue: When you tap the edge of a cookie gently with a fingertip, it should feel set but the center should still give a little.

10. Cool on the pan, then a rack
    Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
    If you taste one warm (you absolutely should), you’ll get that dreamy chewy ginger cookie texture right away.

Servings & Timing

• Yield: About 30–34 cookies (using a 1 ½-tablespoon scoop)
• Prep Time: 20 minutes
• Chill Time: 30–45 minutes (longer if you like a deeper flavor)
• Bake Time: 9–11 minutes per batch
• Total Time: About 1 hour 15 minutes, including chilling (hands-on time is much less)

If you’re baking multiple trays, plan for about 2–3 rounds in the oven, depending on its size. I usually keep one tray baking, one cooling, and one being scooped—like a little cookie assembly line.

Fun Variations on Gingerdoodles

You know what? Once you make these once, you’ll probably want to play a bit. Here are some easy tweaks that still keep them very much in the gingerdoodle family:

• Extra-Spicy Gingerdoodles – Add ½ teaspoon more ginger and a pinch of black pepper to the dough for a sharper, grown-up spice kick.
• White Chocolate Drizzle Gingerdoodles – Once cooled, drizzle with melted white chocolate for a beautiful Christmas cookie idea that looks fancy but is so easy.
• Gluten-Free Gingerdoodles – Use a cup-for-cup gluten-free baking blend and chill the dough for at least an hour before baking.
• Orange Spice Gingerdoodles – Add 1 tablespoon fresh orange zest to the butter and sugar mix for a bright, citrusy note.
• Gingerdoodle Sandwich Cookies – Spread cream cheese frosting or marshmallow fluff between two cookies for a soft, spiced dessert sandwich.
• Molasses-Forward Version – Increase molasses to 4 tablespoons and reduce granulated sugar by 2 tablespoons for deeper, richer ginger molasses cookies.

Storage & Reheating (or Re-“Softening”)

These cookies store beautifully, which is one big reason they’re a go-to festive baking recipe at my house.

• Room Temperature:

  • Store cooled cookies in an airtight container at room temperature for 4–5 days.
  • Slip a small piece of bread or a tortilla in the container; it helps keep the cookies soft and chewy.

• Freezer (Baked Cookies):

  • Place baked and cooled cookies in a freezer-safe bag or container, separating layers with parchment.
  • Freeze for up to 2 months.
  • Thaw at room temperature for about 20 minutes; they taste almost freshly baked.

• Freezer (Cookie Dough):

  • Scoop the dough into balls, roll in spiced sugar, place on a tray, and freeze until solid.
  • Transfer to a freezer bag; label with baking temp and time.
  • Bake from frozen at 350°F (175°C) for 11–13 minutes—no need to thaw.

• Re-Softening “Stale” Cookies:

  • If your cookies feel a little firm, microwave one cookie on a microwave-safe plate for about 8–10 seconds.
  • Let it sit for a few seconds; it will soften and turn wonderfully chewy again.

• Make-Ahead:

  • For a busy holiday schedule, I like to mix the dough up to 48 hours ahead.
  • Keep it chilled, then scoop, roll, and bake fresh when guests arrive or when you’re filling a cookie tray.

Notes from My Kitchen

A few things I’ve learned over many rounds of testing this Gingerdoodles Recipe—some happy accidents, some hard lessons:

• Baking time is key. One extra minute can be the difference between chewy ginger cookies and dry ones. For my oven, 10 minutes is the sweet spot. Start checking at 9 minutes.
• Don’t skip the cream of tartar. It’s what pulls this recipe toward snickerdoodle territory. It gives a little tang and that soft, crinkly texture.
• Spice freshness matters. If your ginger or cinnamon has been in the back of the cabinet since last Christmas, it’s time to replace it. Fresh spices make these soft spice cookies come alive.
• Chilling deepens flavor. If you can chill the dough overnight, you’ll notice a richer, more complex flavor—more like classic ginger molasses cookies from a bakery.
• Use a cookie scoop. An OXO medium cookie scoop gives you even portions, which means even baking and prettier holiday cookie plates.
• Pan material changes browning. Dark metal pans will brown the bottoms faster than light-colored ones. If you’re using dark trays, start checking a minute early.

And here’s a small emotional note: I like to bake the first tray a little “test batch” style—maybe just 4 or 5 cookies—so I can see how they spread and tweak the time. Then I adjust and bake the rest. It takes a few extra minutes but saves you from a whole tray that’s too crunchy or underdone.

FAQs About Gingerdoodles Recipe

1. What exactly are gingerdoodles?
They’re a cross between snickerdoodles and ginger molasses cookies—soft, chewy, warmly spiced, and rolled in cinnamon-ginger sugar.

2. Can I make these without molasses?
You can, but they’ll taste more like cinnamon sugar cookies and less like classic homemade ginger cookies. If you skip molasses, increase brown sugar by 2 tablespoons and expect a milder flavor.

3. Do I really have to chill the dough?
Technically, no—you can bake right away. But chilling makes the cookies thicker, chewier, and more flavorful, and it helps prevent too much spreading.

4. Why are my cookies flat?
Flat cookies usually mean warm butter or not enough flour. Make sure your butter is softened, not melted, measure flour accurately (ideally by weight), and chill the dough if your kitchen is warm.

5. Can I double this recipe?
Yes, this recipe doubles very well. Just be sure your mixer bowl is big enough, and scrape down the sides a few extra times so the dough mixes evenly.

6. How do I mail these in holiday cookie boxes?
Bake them fully, cool completely, then pack them snugly in a tin or sturdy box with parchment between layers. They hold up well and stay chewy for several days.

7. Are these very spicy?
They’re warmly spiced but not sharp or “hot.” If you want a stronger kick, add more ginger and a pinch of black pepper; if you prefer mild, reduce ginger by ½ teaspoon.

8. Can I make them smaller or larger?
Yes. For mini cookies, use 1 tablespoon of dough and bake 7–8 minutes. For large cookies (about 3 tablespoons), bake 11–13 minutes and leave extra space on the tray.

Conclusion: A Cozy Cookie Worth Repeating

These Gingerdoodles bring together everything I love about holiday baking: the cozy spice of ginger molasses cookies, the soft chew of snickerdoodles, and that nostalgic cinnamon-sugar scent that fills the whole house. They’re simple, reliable, and just special enough to feel like the “signature cookie” on a Christmas platter.

If you give this Gingerdoodles Recipe a try, I’d love to hear how they turned out—tell me if you went classic, extra spicy, or turned them into sandwich cookies. And if you’re in full festive baking mode, pair these with a batch of chocolate crinkle cookies or classic sugar cookies for a beautiful, well-rounded holiday cookie tray.

Gingerdoodles

These Gingerdoodles are a cozy cross between snickerdoodles and ginger molasses cookies—soft, chewy centers, lightly crisp edges, and a crackly cinnamon-ginger sugar coating.

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Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 32 cookies

Calories 150 kcal

Ingredients

  

1x2x3x

• 2 3/4 cups all-purpose flour about 330 g; spooned and leveled
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger fresh, good-quality for best flavor
• 1/2 teaspoon ground cloves optional
• 1/2 teaspoon ground nutmeg freshly grated if possible
• 1 teaspoon baking soda
• 1 1/2 teaspoons cream of tartar
• 1/2 teaspoon fine sea salt
• 1 cup unsalted butter 2 sticks / 226 g, softened to room temperature
• 1 cup granulated sugar for dough
• 1/2 cup light brown sugar packed; about 100 g
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 2 teaspoons pure vanilla extract
• 3 tablespoons unsulphured molasses not blackstrap
• 1/4 cup granulated sugar for spiced sugar coating (about 50 g)
• 2 teaspoons ground cinnamon for spiced sugar coating
• 1/2 teaspoon ground ginger for spiced sugar coating
• ground cloves pinch, optional, for spiced sugar coating

Instructions

 

• Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk together the flour, 2 teaspoons cinnamon, 2 teaspoons ginger, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, baking soda, cream of tartar, and salt until evenly combined. Set aside.
  2 3/4 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1 teaspoon baking soda, 1 1/2 teaspoons cream of tartar, 1/2 teaspoon fine sea salt
• In a large mixing bowl, beat the softened butter, 1 cup granulated sugar, and brown sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light, fluffy, and slightly paler in color.
  1 cup unsalted butter, 1 cup granulated sugar, 1/2 cup light brown sugar
• Add the egg, egg yolk, and vanilla to the creamed mixture and beat on medium speed until smooth, about 1 minute. Scrape down the bowl, then add the molasses and beat again until fully incorporated.
  1 large egg, 1 large egg yolk, 2 teaspoons pure vanilla extract, 3 tablespoons unsulphured molasses
• With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, about 1/2 cup at a time, mixing just until a soft dough forms and no large streaks of flour remain. Do not overmix.
• Cover the bowl and chill the dough in the refrigerator for at least 30–45 minutes, or up to 48 hours, to help the flavors develop and control spreading.
• In a small shallow bowl, stir together 1/4 cup granulated sugar, 2 teaspoons cinnamon, 1/2 teaspoon ginger, and a pinch of cloves until evenly mixed.
  1/4 cup granulated sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, ground cloves
• Using a medium cookie scoop (about 1 1/2 tablespoons of dough), portion the dough and roll each portion into a smooth ball between your palms. Roll each ball in the spiced sugar mixture to coat on all sides, then place on the prepared baking sheets about 2 inches apart.
• Bake one sheet at a time for 9–11 minutes, or until the edges are just set and lightly golden and the tops are puffed and crackly. The centers should still look slightly soft.
• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Yield: about 30–34 cookies using a 1 1/2-tablespoon scoop.
Chilling the dough for several hours or overnight deepens the flavor and gives thicker, chewier cookies.
For extra-spicy cookies, add an additional 1/2 teaspoon ground ginger and a pinch of black pepper to the dry ingredients.
Storage: Store cooled cookies in an airtight container at room temperature for 4–5 days. For longer storage, freeze baked cookies up to 2 months or freeze dough balls and bake from frozen at 350°F (175°C) for 11–13 minutes.
If cookies become firm, microwave one cookie for 8–10 seconds to re-soften.

Nutrition

Calories: 150kcal

Keyword Christmas Cookies, Ginger Molasses Cookies, Gingerdoodles, holiday baking, Snickerdoodle, Spice Cookies

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