These Gingerdoodles are gingerbread snickerdoodle cookies and they are SO divine! Pillowy soft and chewy with bold and spicy gingerbread flavor, they’re rolled in cinnamon sugar for a fun twist on a snickerdoodle cookie!
I am in the full swing of Christmas baking for my website and I am hoping you enjoy my creations! Of course, I had to do something with ginger since gingerbread is such a quintessential Christmastime flavor and cookie.
When it comes to my Christmas baking M.O., I am more of a tastes better person than an elaborate decorator kinda person. Meaning, I like things that are easier to make that may look more humble and “plain” but taste AMAZING than someone who elaborately decorates gingerbread men with royal icing and sprinkles laid with tweezers that are gorgeous to look at but maybe lack flavor. Also, I don’t have time or patience to painstakingly place individual sprinkles on gingerbread houses or use twelve different icings. Noooo thanks.
Therefore, you probably won’t see elaborate Christmas cookies on my blog, but you will find delicious ones that are simple to make. Case in point: these Gingerdoodles!
I am certainly not the first to come up with this idea, but I do have to say, I prefer mine the most! This combines two classic cookies: gingerbread and snickerdoodles – and turns them on their heads in a delicious mashup.
The cookies themselves are based off of my Gingerbread Molasses Cookies but instead of being dipped in white chocolate, the cookie dough balls are dredged in cinnamon sugar like a snickerdoodle. You bake them up and voila! The most amazing take on a gingerbread x snickerdoodle mashup.
For ample flavor, the cookie dough is fully loaded with tons of ginger, cinnamon, and cloves and some molasses to really amplify the spices and bring out that warm, aromatic, comforting gingerbread flavor we know and love. The extra cinnamon sugar coating on the cookie dough adds a little texture, sparkle, and of course is reminiscent of a snickerdoodle cookie fresh out of the oven. I always like to sprinkle any leftover cinnamon sugar onto the freshly baked cookies so they have a little bit of a thicker coating of cinnamon and sugar on the outside. This is optional, but if you have leftover cinnamon sugar, you should use it!
The cookies are super soft – like little pillowy clouds! – and chewy with fluffy interiors and amazingly warm and spicy gingerbread flavor. You’re going to love these Gingerdoodles!
The Best Gingerdoodle Cookies
These Gingerdoodles are the best I have tried! Soft and chewy with a fluffy interior, they’re spicy and sweet with gingerbread flavors and rolled in cinnamon sugar for a snickerdoodle twist!
Servings: 24 cookies
Ingredients
- 1½ cups (3 sticks) unsalted butter softened
- 1 cup granulated white sugar
- 1 cup light brown sugar lightly packed
- 2 large eggs
- 1 Tbsp vanilla extract
- 1/2 cup molasses do not use blackstrap molasses
- 1 Tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 2 tsp baking soda
- 1/2 tsp salt
- 4½ cups all-purpose flour
For the Cinnamon Sugar Coating:
- 1/3 cup granulated white sugar
- 1½ tsp ground cinnamon
Instructions
Preheat oven to 350° degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside. Meanwhile, mix together the cinnamon and granulated sugar in a small bowl for the cinnamon sugar coating; set aside.
In a large bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar together until fluffy and soft, about 2 minutes. Beat in the eggs, one at a time, mixing well after each addition, followed by the vanilla extract and molasses. Lastly, beat in the spices, baking soda, salt and flour and mix on low speed until combined.
Using a 2-Tablespoon-size cookie dough scoop, scoop out rounded balls of dough and roll them in your palm to smooth them out. Drop the rounded balls into the cinnamon sugar coating and dredge to coat. Place 2″ apart on the baking sheets.
Bake for 10-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cool for at least 10 minutes on the baking sheets, then carefully transfer to wire racks to continue cooling. Sprinkle any additional cinnamon sugar onto the still-warm cookies.
Notes
Molasses comes in a few different types – mild, strong, and blackstrap. Blackstrap is far too concentrated for this recipe, so I recommend using a “mild” molasses. Some brands, like Brer Rabbit, say “mild” on the package. If yours does not, it should be fine – usually they *will* label for blackstrap so just look for one that is not labeled blackstrap.
Soft, chewy, spicy and sweet – these cookies are so yummy!
Have a super sweet day!
xo, Hayley
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