Introduction

Gingerdoodle cookies are a delightful twist on the classic snickerdoodle, combining warm spices like ginger and cinnamon with a soft, chewy texture. These cookies are perfect for cozying up during the holidays or anytime you crave something sweet and spicy.

A close-up image of a single large cookie with a cracked, golden brown surface, sprinkled lightly with granulated sugar crystals that catch the light, showing a slightly rough texture. The cookie appears thick and soft in the middle with darker golden edges that look crisp and well baked. The cookie rests on a textured light brown woven mat, with a faint hint of sugar granules around its base. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup granulated sugar, divided
2 teaspoons cinnamon, divided
2 ¼ cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon nutmeg
¾ cup (1.5 sticks) unsalted butter, softened
¾ cup light brown sugar
¼ cup molasses
1 large egg
2 teaspoons vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two cookie sheets with silicone baking mats or parchment paper. Set aside.
Step 2: In a small bowl, combine ¼ cup granulated sugar with 1 teaspoon cinnamon. Set this cinnamon sugar mixture aside for coating.
Step 3: In a medium bowl, whisk together the flour, cornstarch, baking soda, 1 teaspoon cinnamon, salt, ground ginger, cloves, and nutmeg until well combined. Set aside.
Step 4: In a stand mixer, cream the softened butter, brown sugar, and remaining ¼ cup granulated sugar until light and fluffy, about 2 to 3 minutes. Add the molasses, egg, and vanilla extract, and mix until fully incorporated.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the dough.
Step 6: Using a medium cookie scoop, portion out about one heaping tablespoon of dough. Roll each portion into a ball with your hands, then toss in the cinnamon sugar mixture to coat.
Step 7: Place the coated dough balls on the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading.
Step 8: Bake the cookies for 10 minutes, or until the edges are just set but the centers remain soft. Avoid overbaking to keep them chewy.
Step 9: While the cookies are still warm, sprinkle any remaining cinnamon sugar on top to add a sparkling cinnamon finish.
Step 10: Allow cookies to rest on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra soft cookies, add a slice of white bread to your airtight storage container to keep moisture in; replace the bread every few days.
You can freeze baked cookies for up to six months; let them thaw at room temperature before enjoying.
This dough freezes well too—roll dough balls in cinnamon sugar, freeze on a baking sheet, then transfer to a baggie. Bake frozen dough with a few extra minutes added to the bake time.
Sprinkling leftover cinnamon sugar on top of warm cookies gives them a beautiful sparkle and a flavor boost.

Storage

Store your Gingerdoodle cookies in an airtight container at room temperature for up to one week. Adding a slice of white bread to the container helps keep them soft. For longer storage, freeze the cooled cookies in a freezer bag for up to six months and thaw at room temperature before serving. Cookie dough can also be frozen and baked later for fresh cookies anytime.

How to Serve

A close-up image of a single round cookie with a rough, slightly cracked surface covered in granulated sugar crystals. The cookie has a golden brown color with some darker specks and a raised center that gently slopes down to the edges. The texture looks soft and chewy in the middle with a slightly crisp outside. The cookie sits on a textured surface with a warm tone. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine or salted butter instead of unsalted butter?

While unsalted butter is best for controlling the salt content, you can use salted butter by reducing or omitting the extra salt in the recipe to prevent the cookies from becoming too salty. Margarine may affect the texture and flavor, so unsalted butter is preferred.

How do I make sure my cookies stay soft and chewy?

Be careful not to overbake the cookies; they should be taken out when the edges are set but the centers still look slightly underbaked. Cooling them on the baking sheet before transferring helps maintain softness. Storing them with a slice of white bread also keeps them moist.