If you are searching for the perfect cozy treat to warm up your snack time or holiday gatherings, look no further than this Gingerdoodle Cookies Recipe. These delightful cookies combine the spicy kick of ginger with the soft, buttery texture of a classic snickerdoodle, creating a unique flavor symphony that dances on your taste buds. The magic lies in the balance of rich molasses sweetness, aromatic spices, and that irresistible cinnamon sugar coating that gives them a crispy, crackly exterior with a tender center. Every bite feels like a fuzzy sweater on a chilly day, making these Gingerdoodle Cookies an instant favorite you’ll want to bake again and again.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the first step to baking a batch of Gingerdoodle Cookies you’ll be proud of. Each component contributes not just flavor, but texture and that signature warm aroma that fills your kitchen like a welcoming hug.
- Unsalted butter (1 stick, 113 grams): At cool room temperature to ensure smooth creaming and rich cookie texture.
- Granulated sugar (1/2 cup, 100 grams): Adds sweetness and helps create that crisp outer layer during baking.
- Dark brown sugar (1/2 cup, lightly packed, 100 grams): Brings deep molasses notes and moisture that keep cookies soft inside.
- Molasses (1/3 cup, 113 grams): The secret ingredient infusing bold, warm flavor and rich, dark color.
- Large egg (1): Binds ingredients and adds tenderness to the crumb.
- Ground ginger (1 1/2 teaspoons): Provides that signature zing and spiciness that defines Gingerdoodle Cookies.
- Ground cinnamon (1 teaspoon): Adds fragrant warmth and a subtle sweetness complementing the ginger.
- Ground cloves (1/4 teaspoon): Offers a hint of aromatic depth to round out the spice blend.
- Fine sea salt (1/2 teaspoon): Balances sweetness and enhances all the flavors in the dough.
- Cream of tartar (1 teaspoon): Helps create the classic chewy texture and slight tang of snickerdoodle-like cookies.
- Baking soda (1/4 teaspoon): Leavens the dough gently for perfect rise and softness.
- All-purpose flour (2 1/4 cups, 286 grams): The sturdy base that holds everything together with a tender crumb.
- Granulated sugar for rolling (1/2 cup, 100 grams): Coated with cinnamon to give the cookies their signature crackled, cinnamon-sugar crust.
- Ground cinnamon for rolling (1 teaspoon): Adds an extra layer of cinnamon flavor with every bite.
How to Make Gingerdoodle Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Begin by heating your oven to 350°F so it reaches the perfect temperature by the time your dough is ready. Lining large baking sheets with silicone mats or parchment paper is a simple trick to prevent sticking and ensure even baking, which helps your Gingerdoodle Cookies keep their beautiful shape and texture.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together the unsalted butter, granulated sugar, and brown sugar until fluffy and pale, about 2 minutes. This simple step traps air in the butter, which is key for a light, tender cookie. Then, add in molasses and the egg, mixing again until everything is deliciously combined.
Step 3: Mix in Spices, Leavening, and Flour
Next, stir in the ground ginger, cinnamon, cloves, salt, cream of tartar, and baking soda, followed by the flour. Mixing these ingredients evenly into your dough ensures that each Gingerdoodle Cookie bursts with flavor, spice, and a perfectly chewy texture once baked.
Step 4: Shape, Roll, and Bake
Combine the rolling sugar and cinnamon in a shallow dish, then shape your dough into 1 1/2 tablespoon balls using a spring-loaded cookie scoop or your hands. Each ball gets a generous roll in the cinnamon sugar to create that iconic crackly crust. Place the coated dough balls onto your prepared pans, flatten each slightly with your palm, and bake for 12 to 14 minutes until the cookies are set but still soft in the middle.
Step 5: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely. This little resting period lets them firm up just right, preserving that tender, chewy center and crispy edge combination that makes the Gingerdoodle Cookies Recipe a total winner.
How to Serve Gingerdoodle Cookies Recipe
Garnishes
While these cookies are fantastic on their own, you can add a dusting of powdered sugar or a light drizzle of white chocolate to elevate their festive appeal. A sprinkle of finely chopped crystallized ginger adds a bit of zing and texture contrast that ginger lovers will adore.
Side Dishes
Serve these Gingerdoodle Cookies alongside a steaming mug of chai tea, coffee, or hot cocoa for a cozy pairing. The spicy notes in the cookies complement warm, creamy beverages beautifully, making your snack time feel like a special occasion.
Creative Ways to Present
Stack a small tower of these Gingerdoodle Cookies tied with rustic twine as a charming homemade gift. Alternatively, sandwich two cookies with a scoop of vanilla or caramel ice cream for an indulgent treat that’s sure to impress kids and adults alike.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your Gingerdoodle Cookies in an airtight container at room temperature to keep them fresh for up to five days. Layering the cookies with parchment paper will help prevent sticking and preserve the delightful cinnamon-sugar crust.
Freezing
If you want to make these ahead of time, you can freeze the dough balls after rolling them in cinnamon sugar. Place them on a tray to freeze individually before transferring to a sealed freezer bag. This allows you to bake fresh Gingerdoodle Cookies anytime with no fuss.
Reheating
For a just-baked warmth, reheat your cookies in a 300°F oven for about 5 minutes. This little trick softens the center and brings back that fresh-from-the-oven magic without drying them out.
FAQs
Can I substitute molasses in the Gingerdoodle Cookies Recipe?
Molasses gives these cookies their signature depth and richness, but you can substitute dark corn syrup or honey in a pinch. Just keep in mind the flavor will be milder and less complex.
How do I make sure my cookies stay chewy and don’t get hard?
Don’t overbake your Gingerdoodle Cookies. Remove them when they are just set and slightly soft in the center—they will firm up as they cool, ensuring lovely chewiness.
Is cream of tartar necessary in this recipe?
Cream of tartar contributes to the classic snickerdoodle tang and chewy texture. If you don’t have it, you can try substituting with an equal amount of lemon juice or vinegar but expect a slight flavor variation.
Can I add nuts or chocolate chips to the dough?
Absolutely! Chopped crystallized ginger, chopped pecans, or mini chocolate chips would all add delightful twists. Just fold them in after mixing the dough and before shaping.
What if I don’t have a cookie scoop?
No worries. Use a tablespoon or a small spoon to measure out dough portions, then roll them between your hands before coating with cinnamon sugar and baking.
Final Thoughts
There is something truly special about the Gingerdoodle Cookies Recipe that transforms ordinary cookie time into a heartwarming experience. The interplay of ginger spice, cinnamon sugar, and molasses-rich dough rings in cozy vibes and endless smiles. Whether you’re baking for friends, family, or yourself, these cookies bring warmth and joy with every bite. So grab your mixing bowl and get ready to share this wonderful treat — your new favorite cookie awaits!
Print
Gingerdoodle Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the warm and spicy flavors of Gingerdoodle Cookies, a perfect blend of gingerbread molasses and cinnamon sugar that creates chewy, soft-centered cookies with a crisp exterior. These charming treats marry the cozy spices of ginger, cinnamon, and cloves with the sweetness of molasses, making them an ideal snack for holiday seasons or any time you crave a comforting cookie.
Ingredients
Cookie Dough
- 1 stick (113 grams) unsalted butter, at cool room temperature (about 67°F)
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) dark brown sugar, lightly packed
- 1/3 cup (113 grams) molasses
- 1 large egg
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine sea salt
- 1 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 2 1/4 cups (286 grams) all-purpose flour
Cinnamon Sugar Coating
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line large baking sheets with silicone mats or parchment paper to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a large mixing bowl, use an electric mixer to beat the butter, granulated sugar, and dark brown sugar until the mixture is light and fluffy, about 2 minutes. Add the molasses and the egg, mixing until the ingredients are well combined. Next, add the ground ginger, cinnamon, cloves, sea salt, cream of tartar, baking soda, and all-purpose flour. Beat all together until just combined into a smooth dough.
- Shape and Coat the Dough: In a shallow dish, mix the granulated sugar with the ground cinnamon to create the cinnamon sugar coating. Using a medium cookie scoop (approximately 1 1/2 tablespoons), portion the dough into balls. Roll each dough ball thoroughly in the cinnamon sugar mixture, then place them on the prepared baking sheets. Slightly flatten each ball with the palm of your hand to encourage even baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the cookies are set and the edges are slightly crisp.
- Cool and Store: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Notes
- Molasses adds a rich depth to the cookies—using unsulfured molasses will yield the best flavor.
- For evenly sized cookies, use a medium spring-loaded cookie scoop.
- Flattening the dough balls slightly helps them bake evenly and prevents excessive spreading.
- These cookies can be frozen after baking for up to 3 months; thaw at room temperature before serving.
- Enjoy with a hot cup of tea or coffee for a cozy treat.
