Jessica
4.7 from 44 votes
142 comments
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
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These soft and chewy gingerdoodle cookies are a cross between a gingerbread cookie and a classic snickerdoodle cookie. Perfect for a Christmas cookie exchange, these totally addictive gingerdoodles stay soft for up to a week!
Table of Contents
- Why You Will Love These Chewy Gingerdoodle Cookies
- What You’ll Need
- How to Make Gingerdoodle Cookies
- How to Store These Cookies
- More Must Make Christmas Cookies
- Get the Recipe
Why You Will Love These Chewy Gingerdoodle Cookies
These gingerdoodles are chewy, spicy and one of my new holiday cookies! Here’s why I know you will love them:
- Quick and Easy: These gingerdoodle cookies come together in just about 30 minutes, with no chilling of the dough required! If you are like me, you are burning your mouth with hot cookies right around the 22 minute mark.
- Chewy: These cookies stay super soft and chewy for up to a week if you store them in an airtight container with a slice of bread…making them the perfect cookie exchange recipe!
- Flavor: With a combination of molasses, brown sugar, ginger, cloves, nutmeg and cinnamon, these cookies are perfectly spiced with a classic gingerbread flavor. Tossed in cinnamon sugar before baking, and a little more on top when they come out of the oven, they are down right addictive!
Looking for more gingerbread recipes? Make sure and check out my classic gingerbread recipe! Or my gorgeous gingerbread cake — a big layer cake with cinnamon cream cheese frosting.
What You’ll Need
- All Purpose Flour
- Cornstarch: This adds chewiness to your cookies.
- Baking Soda
- Spices: A combination of ground ginger, cloves, nutmeg, cinnamon and salt.
- Butter: Use unsalted butter, make sure it is fully softened.
- Sugar: Brown sugar and granulated sugar, or you can use all brown sugar for the dough if you prefer. For the cinnamon sugar coating, I recommend sticking with granulated sugar.
- Molasses: I use classic molasses, but blackstrap molasses also works in this recipe.
- Egg
- Vanilla Extract
How to Make Gingerdoodle Cookies
These cookies are super quick and easy to make! Just make sure you have your ingredients ready to go and they will come together in minutes.
- Prep: Preheat oven and line cookie sheets with parchment paper.
- Cinnamon Sugar: Combinegranulated sugar and cinnamon to create coating. Set aside.
- Dry Ingredients: Combine flour, cornstarch, baking soda, one teaspoon cinnamon, salt, ginger, cloves, and nutmeg. Set aside.
- Wet Ingredients: Cream together butter, brown sugar, and remaining 1/4 cup granulatedsugar until light and fluffy. Add molasses, egg and vanilla extract, mixing until wellcombined.
- Combine: Add dry ingredients to wet ingredients, and mix until fully combined.
- Form: Roll dough into balls and toss in cinnamon sugar mixture. Placeon cookie sheets, leaving room for spreading.
- Bake: Bake for 10 minutes, until edges are just set.
- Top: While warm and just out of the oven, sprinkle tops of cookies with any remaining cinnamon-sugar mixture. Let cool and serve or store for later!
Don't waste the extra cinnamon sugar!
Pro Tip
To really dress them up, I sprinkle any leftover cinnamon sugar on top of the cookies as soon as they come out of the oven. It melts every so slightly sticking to the top of each cookie and gives them these gorgeous sparkle tops, but it also adds an extra cinnamon flavor boost.
How to Store These Cookies
If you have somehow managed to not eat them all and somehow have leftovers, these cookies store great and stay soft for days! First, let them cool completely then store as follows:
- Counter:Store these gingerdoodle cookies in an airtight container for up to 7 days. Add a slice of white bread to the container to keep your cookies extra soft. Replace it every few days as it becomes stale.
- Freezer:Once completely cool, place them in a freezer bag and freeze up to six months. Let defrost at room temperature until defrosted throughout.
- Freeze The Dough:This cookie dough freezes well. Roll the cookie dough balls into the cinnamons sugar and freeze them on a cookie sheet. Once frozen, transfer them to a baggie to store in the freezer, then bake from frozen, adding a couple extra minutes to the bake time.
More Must Make Christmas Cookies
Red Velvet Crinkle Cookies
Soft Gingerbread Man Cookies
Easy Christmas Whoopie Pies
Peanut Butter Blossoms
- Easy Spice Cookies
- Peanut Butter Oatmeal Cookies
- Reese’s Peanut Butter Cookies
- Turtle Cookies
- Reese’s Pieces Cookies
- The Best Christmas Cookie Recipes!
- Molasses Cookies
4.7 from 44 votes
Print Pin Recipe
Yield: 28 Cookies
Gingerdoodle Cookies
These Gingerdoodle Cookies are a cross between a chewy gingerbread cookie and a classic snickerdoodle to create a new Christmas cookie recipe that will be an instant favorite! Perfect for a Christmas cookie exchange, these cookies stay soft for up to a week!
Prep Time15 minutes minutes
Cook Time10 minutes minutes
Total Time25 minutes minutes
Ingredients
- ½ cup Dixie Crystals 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 Dixie Crystals Light Brown Sugar
- ¼ cup molasses
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
Preheat oven to 350°F and line 2 cookie sheets with a silicone baking mat or parchment paper. Set aside.
In a small bowl, combine 1/4 cupgranulated sugar and remaining one teaspoon of cinnamon. Set aside.
In a medium-sized bowl, whisk together the flour, cornstarch, baking soda, one teaspoon of cinnamon, salt, ginger, cloves, and nutmeg. Set aside.
In a stand mixer, cream butter, brown sugar, and remaining 1/4 cup granulatedsugar until light and fluffy, approximately 2 to 3 minutes.Add molasses, egg, and vanilla extract, mixing until wellcombined. Slowly add dry ingredients to wet ingredients, and mix until fully combined.
Use a medium sized cookie scoop to scoop one heaping tablespoon of dough. Use your hands to roll the dough into a ball and toss to coat in the cinnamon sugar mixture. Placeon cookie sheets, leaving about 2 inches for spreading. Repeat until all dough is used.
Bake for 10 minutes, until edges are just set. Be careful not to over bake. While warm and just out of the oven, sprinkle tops of cookies with any remaining cinnamon sugar mixture.
Let rest on cookie sheets for a few minutes before transferring to a wire rack to cool completely.
Video
Notes
Storage: Store in an airtight container for up to a week. Add a slice of white bread to the container to keep your cookies extra soft, replace it every few days as it becomes stale.
Freeze:Once completely cool, place them in a freezer bag and freeze up to six months. Let defrost at room temperature until defrosted throughout.
Freeze The Dough:This cookie dough freezes well. Roll the cookie dough balls into the cinnamons sugar and freeze them on a cookie sheet. Once frozen, transfer them to a baggie to store in the freezer, then bake from frozen, adding a couple extra minutes to the bake time.
Cinnamon Sugar: To really dress them up, I sprinkle any leftover cinnamon sugar on top of the cookies as soon as they come out of the oven. It melts every so slightly sticking to the top of each cookie and gives them these gorgeous sparkle tops, but it also adds an extra cinnamon flavor boost.
Nutrition
Serving: 1 cookie, Calories: 132kcal, Carbohydrates: 20g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 126mg, Potassium: 69mg, Fiber: 0.4g, Sugar: 12g, Vitamin A: 169IU, Vitamin C: 0.01mg, Calcium: 17mg, Iron: 1mg
© Jessica
Categories:
- 30 Min or Less
- Christmas
- Cookies
- Desserts
- Fall
- Holidays
- Recipes
- Videos
Post may contain affiliate links. Read my disclosure policy.
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