Get ready to discover your new favorite cookie! These incredible Gingerdoodle Cookies combine the best of two classic treats: the cozy spice of gingerbread and the delightful chewiness of a snickerdoodle. You get a perfectly balanced flavor profile with that signature crackled, cinnamon-sugar coating. They are truly the ultimate holiday season bake.
Why You’ll Love These Gingerdoodle Cookies
Our Gingerdoodle Cookies recipe is a must-try for any baking enthusiast, especially busy parents and beginners. Here’s why you’ll adore them:
- Quick & Easy Preparation: This simple recipe comes together fast, perfect for last-minute baking.
- Irresistible Chewy Texture: Cornstarch helps create that wonderfully soft, tender, and chewy interior.
- Perfectly Spiced Flavor: Enjoy the ideal blend of ginger, cinnamon, cloves, and nutmeg.
- Balanced Sweetness: The molasses and brown sugar provide a rich, deep sweetness without being overwhelming.
- Holiday Season Essential: They are fantastic for cookie platters, gifting, or just a cozy treat.
Perfect Chewy Gingerdoodle Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F and prepare two cookie sheets with a silicone baking mat or parchment paper.
- In a small bowl, mix 1/4 cup granulated sugar with the remaining 1 teaspoon of cinnamon, then set aside for later use.
- Whisk together flour, cornstarch, baking soda, 1 teaspoon cinnamon, salt, ginger, cloves, and nutmeg in a medium bowl, then set aside.
- Using a stand mixer, cream softened butter, brown sugar, and the remaining 1/4 cup granulated sugar until light and fluffy.
- Incorporate molasses, egg, and vanilla extract, then gradually add the dry ingredient mixture until fully combined.
- Scoop tablespoon-sized portions of dough, roll each into a ball, and coat thoroughly in the cinnamon-sugar mixture before placing them on the prepared cookie sheets, spaced 2 inches apart.
- Bake for 10 minutes until the edges are just set, being careful not to overbake; immediately after baking, sprinkle the warm cookies with any leftover cinnamon-sugar.
- Allow cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
Notes
Ingredients
Gather your ingredients to create the best Gingerdoodle Cookies everyone will rave about. This recipe calls for common pantry staples, making it easy to whip up a batch anytime.
- 1/2 cup granulated sugar (divided)
- 2 teaspoons cinnamon (divided)
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 3/4 cup (1.5 sticks) unsalted butter (softened)
- 3/4 cup light brown sugar
- 1/4 cup molasses
- 1 large egg
- 2 teaspoons vanilla extract
Notes & Substitutions
Cornstarch is key here! It ensures your cookies stay incredibly soft and chewy, preventing them from becoming dry or crumbly. Research highlights that cornstarch helps reduce gluten development in baked goods for a more tender crumb. For molasses, stick with classic unsulphured molasses; avoid blackstrap as it has a much stronger, more bitter flavor. Always use unsalted butter, softened to room temperature, for the best creaming results and to control the saltiness. Feel free to adjust the spices; add a little extra ginger or cloves if you prefer a bolder flavor profile.
Equipment
Having the right tools makes baking these ginger-doodle cookies even easier.
- Mixing bowls (small, medium)
- Whisk
- Stand mixer (or hand mixer)
- Rubber spatula
- Cookie sheets
- Parchment paper or silicone mats
- Cookie scoop (medium)
- Wire cooling rack
Instructions
Follow these simple steps to bake perfect Gingerdoodle Cookies. We break down each stage to ensure your baking success.
- Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with a silicone baking mat or parchment paper. Set them aside.
- Mix Cinnamon Sugar: In a small bowl, combine 1/4 cup of the granulated sugar with one teaspoon of the cinnamon. This mixture will be your delicious coating. Set it aside.
- Whisk Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking soda, the remaining one teaspoon of cinnamon, salt, ground ginger, ground cloves, and nutmeg until well combined. This ensures even distribution of flavors. Set this dry mixture aside.
- Cream Wet Ingredients: In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened unsalted butter, light brown sugar, and the remaining 1/4 cup of granulated sugar. Beat on medium speed for about 2 to 3 minutes until the mixture is light and fluffy.
- Add Liquids: To the creamed butter mixture, add the molasses, large egg, and vanilla extract. Mix on low speed until all the ingredients are just well combined. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry: Gradually add the whisked dry ingredients to the wet ingredients in the stand mixer. Mix on low speed until the flour mixture is just fully combined. Be careful not to overmix the dough.
- Form Cookies: Use a medium-sized cookie scoop to portion out heaping tablespoons of dough. Gently roll each scoop of dough between your hands to form a neat ball.
- Coat Cookies: Toss each dough ball in the prepared cinnamon-sugar mixture, ensuring it is thoroughly coated on all sides. This creates that iconic crackled look and extra flavor.
- Arrange on Sheets: Place the coated dough balls onto your prepared cookie sheets, leaving about 2 inches of space between each cookie to allow for spreading during baking.
- Bake Cookies: Bake for 10 minutes, or until the edges are just set and the centers look slightly soft. The key to chewy Gingerdoodle Cookies is to avoid overbaking.
- Sprinkle Warm Cookies: While the cookies are still warm and fresh out of the oven, lightly sprinkle their tops with any remaining cinnamon-sugar mixture for an extra burst of flavor and sparkle.
- Cool Completely: Let the freshly baked Gingerdoodle Cookies rest on the cookie sheets for a few minutes. Then, carefully transfer them to a wire rack to cool completely before serving.
Pro Tips & Troubleshooting
Achieve the best results with these expert tips for your Gingerdoodle Cookies.
- Room Temperature Ingredients: Always use room temperature butter and egg. This ensures a smoother, more emulsified dough, leading to a better cookie texture.
- Avoid Overmixing: Once you add the flour, mix the dough just until combined. Overmixing develops gluten, which can make cookies tough.
- Don’t Overbake: For incredibly soft and chewy cookies, pull them from the oven when the edges are set but the centers still look slightly underdone. They will continue to bake on the hot sheet.
- Extra Sprinkle: Adding an extra pinch of cinnamon sugar to the warm cookies just out of the oven enhances both flavor and appearance.
- Flat Cookies? This can happen if your butter was too warm, your baking soda is old, or your oven temperature is off. Ensure ingredients are cool enough and test your leavening agents.
Serving, Storage & Variations
These delightful ginger-doodle cookies are versatile and perfect for any occasion.
Serving Suggestions
Enjoy your warm Gingerdoodle Cookies with a cold glass of milk, a mug of hot coffee, or spiced tea. They make a welcome addition to any holiday cookie platter or dessert spread. Try them with a scoop of vanilla ice cream for an extra special treat.
Storage
Store baked Gingerdoodle Cookies in an airtight container at room temperature for up to 5-7 days. To keep them extra soft, place half a slice of bread in the container; the cookies will absorb moisture from the bread. You can also freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature.
Freeze Cookie Dough
For fresh cookies anytime, roll and coat dough balls in cinnamon sugar, then arrange them on a baking sheet and freeze until solid. Transfer frozen dough balls to a freezer-safe bag for up to 3 months. Bake from frozen, adding 2-4 minutes to the baking time.
Variations
- White Chocolate Chips: Fold in 1/2 cup of white chocolate chips to the dough for an added sweet creaminess.
- Chocolate Dip: Dip half of each cooled cookie in melted white chocolate and let it set for an elegant touch. Chocolate Dip
- Spiced Up: Increase the ground ginger to 1 1/2 teaspoons and cloves to 1/2 teaspoon for a bolder, spicier flavor.
- Citrus Zest: Add 1 teaspoon of orange or lemon zest to the wet ingredients for a bright, aromatic twist that complements the spices.
Nutrition
Here is the nutritional information per serving for these tasty Gingerdoodle Cookies, based on one cookie. This data provides an estimate for those monitoring their intake.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 cookie |
| Calories | 132 kcal |
| Carbohydrate Content | 20 g |
| Protein Content | 1 g |
| Fat Content | 5 g |
| Saturated Fat Content | 3 g |
| Trans Fat Content | 0.2 g |
| Cholesterol Content | 20 mg |
| Sodium Content | 126 mg |
| Fiber Content | 0.4 g |
| Sugar Content | 12 g |
| Unsaturated Fat Content | 1.3 g |
FAQ
Got questions about making these delicious Gingerdoodle Cookies? We have answers!
What is a gingerdoodle cookie?
It’s a delightful hybrid cookie combining the warmth and spice of a classic gingerbread cookie with the soft, chewy texture and cinnamon-sugar coating of a snickerdoodle. It offers the best of both worlds.
Can I make these cookies gluten-free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture might vary slightly, but they will still be delicious.
Why are my cookies flat/not cracking?
Flat cookies can result from softened butter being too warm, expired baking soda, or simply not chilling the dough. Ensuring your oven temperature is accurate also helps with proper spreading and cracking.
Can I use fresh ginger?
While powdered ginger provides a concentrated flavor and is easier for baking, you can substitute it with finely grated fresh ginger. Use about 1 tablespoon of fresh ginger for every 1 teaspoon of ground ginger, adjusting to your taste.
How to ensure cookies stay soft?
Storing them in an airtight container at room temperature is crucial. Adding a half-slice of plain bread to the container helps retain moisture, keeping your Gingerdoodle Cookies wonderfully soft for days.
Conclusion
You’ve now mastered the art of making the perfect chewy Gingerdoodle Cookies! This recipe effortlessly combines two beloved classics into one irresistible treat that’s both simple to make and incredibly satisfying. Whether you’re a seasoned baker or just starting, Sweet Emily aims to make baking enjoyable and stress-stress-free. Whip up a batch of these amazing Gingerdoodle Cookies for your next gathering or just to treat yourself. Don’t forget to rate this recipe and share your baking journey with us!
