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Gingerdoodle Cookies Recipe

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★★★★★

4.9 from 636 reviews

Gingerdoodle Cookies are a delightful fusion of chewy gingerbread and classic snickerdoodle flavors, creating a soft, chewy cookie with a warm cinnamon sugar coating that sparkles when baked. Perfect for holiday cookie exchanges or cozy gatherings, these cookies stay soft for up to a week and are simple to prepare with common baking ingredients.

Ingredients

Scale

For the Dough

  • 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
  • 1 teaspoon cinnamon (for dough)
  • ¾ cup (1.5 sticks) unsalted butter, softened
  • ¾ cup light brown sugar
  • ¼ cup molasses
  • 1 large egg
  • 2 teaspoons vanilla extract

For the Cinnamon Sugar Coating

  • ½ cup granulated sugar, divided
  • 2 teaspoons cinnamon, divided (1 tsp in dough, 1 tsp for coating)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats and set them aside.
  2. Make Cinnamon Sugar Coating: In a small bowl, combine ¼ cup granulated sugar with 1 teaspoon cinnamon. Set this mixture aside for rolling and topping the cookies.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, 1 teaspoon cinnamon, salt, ground ginger, cloves, and nutmeg until well combined.
  4. Cream Wet Ingredients: In a stand mixer or with a hand mixer, beat the softened unsalted butter, light brown sugar, and remaining ¼ cup granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
  5. Add Molasses and Vanilla: Mix in the molasses, egg, and vanilla extract until the wet ingredients are fully combined.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing until the dough is fully combined and smooth.
  7. Form Cookie Dough Balls: Using a medium cookie scoop (approximately one heaping tablespoon), scoop dough and roll each portion into a ball by hand. Toss each dough ball in the cinnamon sugar mixture until fully coated.
  8. Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
  9. Bake Cookies: Bake in the preheated oven for 10 minutes, or until the edges are just set but the cookies remain soft in the center. Avoid overbaking to maintain a chewy texture.
  10. Top Cookies: Immediately after removing the cookies from the oven and while still warm, sprinkle any remaining cinnamon sugar mixture on top of the cookies. This melts slightly and adds a beautiful sparkle and extra cinnamon flavor.
  11. Cool Cookies: Let the cookies rest on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Storage: Store cooled cookies in an airtight container at room temperature for up to 7 days. Adding a slice of white bread to the container helps keep the cookies soft; replace the bread every few days as it becomes stale.
  • Freezing Cookies: Once completely cooled, place cookies in a freezer-safe bag and freeze for up to six months. Thaw at room temperature before serving.
  • Freezing Dough: Roll dough balls in cinnamon sugar and freeze on a cookie sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
  • Extra Cinnamon Sugar: Sprinkling leftover cinnamon sugar on warm cookies right out of the oven gives them a lovely sparkle and enhances cinnamon flavor.

Keywords: gingerdoodle cookies, gingerbread snickerdoodle hybrid, Christmas cookies, chewy ginger cookies, soft cinnamon sugar cookies

Find it online: https://cookwithlea.com/gingerdoodle-cookies-recipe/