Introduction

Gingerdoodle Cookies blend the warm spices of gingerbread with the classic snickerdoodle’s cinnamon sugar coating for a soft, chewy holiday treat. These cookies come together quickly and stay delightfully soft for up to a week, making them perfect for any festive cookie exchange.

A close-up of a single soft cookie with a slightly domed shape, showing a rich golden-brown color with deep cracks on the surface. The cookie is coated lightly with sugar crystals that give a subtle sparkle. The edges appear just a bit darker, indicating crispiness, while the middle looks chewy and moist. The cookie rests on a textured mat with more cookies blurred in the background, all on 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 and line two cookie sheets with parchment paper or silicone baking mats. Set these aside for later.
Step 2: In a small bowl, mix ¼ cup granulated sugar with 1 teaspoon cinnamon. This mixture will be used for coating the dough balls and topping the cookies.
Step 3: In a medium bowl, whisk together the flour, cornstarch, baking soda, 1 teaspoon cinnamon, salt, ground ginger, cloves, and nutmeg. Set this dry ingredient mix aside.
Step 4: Using a stand mixer, cream the softened butter with the brown sugar and the remaining ¼ cup granulated sugar until light and fluffy, about 2 to 3 minutes.
Step 5: Add the molasses, egg, and vanilla extract to the creamed butter mixture, mixing until fully combined.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until fully incorporated.
Step 7: Scoop heaping tablespoon-sized portions of dough and roll each into a ball. Toss each ball in the cinnamon sugar mixture until fully coated. Arrange them on the prepared cookie sheets, spacing them about 2 inches apart.
Step 8: Bake for 10 minutes or until the edges are just set. Be careful not to overbake to keep them soft.
Step 9: Immediately after removing from the oven, sprinkle any remaining cinnamon sugar on top of the warm cookies for a sparkly, extra cinnamon-flavored finish. Let them cool on the sheets for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For a deeper molasses flavor, try using blackstrap molasses instead of classic molasses.
Add a pinch of ground cardamom or allspice to the dry spice mix for a unique twist on the traditional flavor.
Use all brown sugar in the dough for a richer, moister cookie if you prefer.
To keep cookies exceptionally soft, store them with a slice of white bread in the container; the bread helps retain moisture.
Freeze cookie dough balls coated in cinnamon sugar on a baking sheet before transferring to a bag for easy-to-bake frozen cookies later.

Storage

Let the cookies cool completely before storing them in an airtight container at room temperature. They will stay soft for up to 7 days. To maintain extra softness, add a slice of white bread to the container, replacing it every few days as needed. For longer storage, freeze the cooled cookies in a freezer bag for up to six months. Thaw at room temperature when ready to enjoy. You can also freeze the dough balls coated with cinnamon sugar and bake them directly from frozen, adding a couple of minutes to the baking time.

How to Serve

The image shows a close-up view of a single round cookie with a golden brown color, topped with a light layer of coarse sugar crystals that add texture and sparkle. The cookie surface is cracked with fine lines and slight ridges, revealing a soft, chewy texture underneath the slightly crispy exterior. It sits on a textured baking sheet with a warm brown tone in the background, which enhances the cookie's rich color. The cookie edges are slightly raised and rounded, creating a sense of thickness and softness inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to avoid an overly salty taste. Unsalted butter is preferred for better control of the seasoning.

How do I prevent my cookies from spreading too much?

Make sure your butter is fully softened but not melted, and chill the dough balls briefly if your kitchen is warm. Also, leave enough space between cookies on the baking sheet to allow for spreading.