These soft-baked Ginger Cookies, or Gingerdoodles, are the quintessential Christmas cookie! Chewy, buttery and full of warm spices that everyone will love.
Well friends, here is my beloved Ginger Cookies Recipe aka Gingerdoodles. I made a much spicier, gingery-er version last year but only a few people like their chewy gingersnaps with a big fat punch in the face…or throat. So I made a simmered down version of that cookie that my husband so lovingly calls Gingerdoodles.
Ginger Cookies Recipe
Okay, let’s jump right into the ingredients list because once you start to smell those delicious spices, you’re going to want these cookies like NOW. So here’s what you’ll need:
- Butter – for softness and flavor.
- Sugar – this not only goes inside of the cookie but on the outside.
- Brown Sugar – feel free to use dark brown sugar here if you looooove that molasses taste.
- Egg – for a chewy texture.
- Vanilla – for flavor of course. This helps balance out all of those strong spices.
- Molasses – a staple in any gingerbread-esque recipe.
- Cinnamon – this smell really puts me in the holiday spirit.
- Cloves – for that pungent, warm taste.
- Nutmeg – nutty and slightly sweet.
- Ground Ginger – it wouldn’t be a ginger cookie recipe without ginger!
- Salt – to help balance out and bring out the flavor.
- All-Purpose Flour – for structure.
- Baking Soda – to help the cookies rise while baking.
I have to confess that molasses is not something I typically have on hand. I usually just make gingerbread cookies and cake with it and then save it in my cupboard for next year. But, they are a classic recipe and I promise this one won’t disappoint. But, in case you don’t have any molasses or ginger is not your thing, try my Christmas Sugar Cookies, Actually Perfect Chocolate Chip Cookies or check out this big list of 50 Christmas Cookies. Surely there is something there you will swoon over.
How to Make Ginger Cookies
- Preheat oven to 350 degrees.
- Cream butter and sugars together until light and fluffy. Stir in egg, vanilla, and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.
- Roll a heaping tablespoon of dough into a ball and coat in granulated sugar. (This is a great step to involve your kids in the kitchen). Place on silicone baking mat, lightly greased cookie sheet or parchment paper-lined cookie sheet.
- Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to a cooling rack.
- Serve warm or at room temperature. Store in an airtight container until ready to serve.
Leftovers
This section is for IF you have any leftover Ginger Cookies. They taste so good, they’ll go fast.
Store in an airtight container (Ziploc) at room temperature for up to a week. You can extend their shelf life by keeping them in the fridge for an extra week or the freezer for up to 3 months!
Make-Ahead
Ginger Cookies are a great make-ahead recipe. Simply follow the recipe and stop before you roll the ginger cookie dough into sugar. Freeze the dough at this point for up to 3 months.
When ready to bake, take the cookie dough out of the freezer and let sit at room temperature for 30 minutes. Then pick up where the recipe left off by rolling the dough in sugar and baking.
Variations
As I have had this Ginger Cookies Recipe up for a couple of years now I’ve gotten a ton of comments telling me how you all have tweaked this recipe to make it your own. So here are some variations that readers like you have loved:
Candied Ginger. I believe this was mixed into the dough and then rolled in sugar and baked.
Dipped in White Chocolate and Sprinkles. This was to dress it up a bit and make it look more festive. Plus chocolate is always good.
Icing. A simple mixture of powdered sugar, cinnamon, and milk. Skip the sugar coating if you do this one.
More Christmas Recipes to Love!
- Soft & Chewy Gingerdoodle Sandwich Cookies
- Gingerbread Cookies That Actually Taste Good
- Spicy Gingerbread Cookies
- Gingerbread Bars with Cream Cheese Frosting
These are pretty fabulous warm, but just as chewy and delicious cooled. Add some nog and you got yourself a very festive treat!
Printable recipe card below 🙂 Happy Holidays friends!
Soft Ginger Cookies Recipe AKA "Gingerdoodles"
These soft baked Ginger Cookies, or Gingerdoodles, are the quintessential Christmas cookie! Chewy, buttery and full of warm spices that everyone will love.
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 3/4 teaspoon vanilla extract
- 1/4 cup molasses
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 cup granulated sugar for rolling
Instructions
- Preheat oven to 350 degrees.
Cream butter and sugars together until light and fluffy. Stir in egg, vanilla, and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.
Roll a heaping tablespoon of dough into a ball and coat in granulated sugar. Place on silicone baking mat, lightly greased cookie sheet or parchment paper-lined cookie sheet.
Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to a cooling rack.
- Serve warm or at room temperature. Store in an airtight container until ready to serve.
Lori @ RecipeGirl says
These look amazing!!!! I love a gingery cookie- your husband is a genius for naming your cookie 🙂
Maria says
Love the name and the cookie!
Julie @ Table for Two says
omggg..they look so soft and chewy. i want them all!! cute name for the cookies!! love 🙂
Steve @ theblackpeppercorn says
I posted a recipe just like this a few weeks ago but included raisins in it. I love these! I actually prefer the chewy ginger cookies over the gingersnap variety. These look great Lauren!
Brenda says
yummy! just wondering if they get harden up once they cool ? or do they stay chewy? Thanks..
Jessica says
They should stay chewy if you put a price of bread in to keep moisture to them 🙂
Krissy @ Krissy's Creations says
Gingerdoodle?! Love it! What a perfect combination of ginger and snickerdoodle. Must.try.now 🙂
Sally @ Spontaneous Hausfrau says
I love the name Gingerdoodle and I love the looks of these cookies!
nicole {sweet peony} says
ummm LOVE these! two of my favorite holiday cookies in one!!! they look & sound sooo good 🙂
Chris @ TheKeenanCookBook says
Snickerdoodles are one of my favorite cookies. Loving the “gingerdoodle”.
Erin says
How do you make ginger cookies better? Roll them in sugar of course!
Jolene (www.everydayfoodie.ca) says
Mmmmmmmm!!!! I want to eat a giant spoonful of that dough!!! This combination would be the hubby’s favourite – he loves both ginger snaps and snickerdoodles!
Krista says
Funny story – I just came back from a Christmas getaway weekend with my mom and brought home ginger snaps that were rolled in sugar. My husband was so excited and exclaimed that they were a delicious hybrid of gingerbread and snickerdoodles. These men seem to be on to something, haha!
Rachel @ Not Rachael Ray says
I LOVE the name of these! They look great!
Jessica @ How Sweet says
just added these to my list. they look PERFECT.
Jessica says
Why do you do this too me?! I did not need to add another cookie to my ever growing MUST TRY RIGHT NOW list!!
Averie @ Love Veggies and Yoga says
omg.you have.just made. my: PERFECT COOKIE
chewy, ginger, snickerdoodle
all rolled into one
YUMMMMMM!!!!! Sorry to shout but I am so excited about these!
carly {carlyklock} says
Averie stole my comment! VERBATIM.
Katrina says
These sound phenomenal! Love these pretty babes.
Dina says
gingerdoodle, i love it! this is my kind of cookie!
DessertForTwo says
Best name for a cookie ever!!
Alison @ Ingredients, Inc. says
putting these on my list to make!
Erin says
These sound amazing! They definitely look soft and chewy and delicious!
Kathryn says
Oh these cookies sound just amazing! I have no idea when I’m going to fit these in to my holiday baking schedule but I’m going to have to!
silver says
I must have been making gingersnaps incorrectly all these years because my normal gingersnaps are soft/chewy and rolled in sugar. Are they supposed to be crisp/dry?
Lauren says
The gingersnaps I’ve always eaten are crispy.
Lauren @ What Lauren Likes says
Yum YUM! I love anything gingery! These look fab 🙂
Lauren at Keep It Sweet says
These combine the best of both cookies, love!
nancy k says
These look yummy. The name caught my attention as I just saw another Gingerdoodle recipe @ Bakergirl.com that actually combines a recipe for gingersnaps with a recipe for snickerdoodles…marbling them together before rolling in sugar. This must be the season got gingerdoodles!
Kara Davis says
Just made my first batch, I cooked mine a little longer than the 7-9 minutes, more like 12. But I like mine not as gooey in the middle and they are great…. will definitely be a repeat recipe
Sharon Thurston says
These sound divine. I discovered snickerdoodles and make them all the time for my boys. I’ll take the gingerdoodle idea for a version for myself. Thanks!
Cali says
Made these, wrapped them up and gave them away. Everyone loved them. Thanks for the easy and tasty recipes 🙂
Lauren says
Awesome, Cali! Had no clue you read my food blog! Happy to know you’re doing well 🙂
Colleen says
I’m a bit late to the game, but I’ve made these for a couple of parties lately and they were WILDLY popular. This last time I skipped rolling them in sugar and iced them with a simple cinnamon-powdered sugar – milk icing and that was lovely too. I’ve gotten several requests for the recipe! If there are any doubters reading this, quit thinking and make them! Thank you for posting.
January says
Loving you right about now!! What a perfect cookie!!!
emily says
Made ’em, Loved ’em. Put two portions I’m the freezer for future holiday season yuminess, and baked the third portion right away. Husband and son approved! My anti-sweets husband had the entire plate on his lap until they were gone. Lol
Kristyn says
I seriously need to give these a try… my hubby would LOVE them! Thx!
Betty Jean says
I made these yesterday and LOVE them! They were so easy that my 2 year old daughter helped. She loved rolling them in sugar and plopping them on the baking sheet. Thanks for sharing a great recipe and a giving a us a new Christmas cookie to make.
Katie says
I just made these for a gathering and they looked, smelled, and tasted amazing. I couldn’t resist one right out of the oven and I have to say, it was a great decision! Thanks for a great recipe!
Tracey says
Your photos are absolutely beautiful. I will definitely try this recipe. Thank you.
Meg Merkley says
My hubby’s favorite cookie! Thanks for sharing!
Jessica says
Just made them and wow they are super yummy and my house smells so good:) Thanks for the recipe..
Charity says
My Great-Grandma would make these, they’re the best! Although, admittedly your title (gingerdoodles) is better :), we’ve always called them Molasses Crinkles.
I AM curious about the recipe you alluded to that packs more of a punch, is it posted somewhere around here?
Lauren says
I was referring to this recipe: http://www.laurenslatest.com/spicy-gingerbread-cookies/
Janie says
I have been making chewy ginger cookies for years. Just about the same recipe, but mine calls for Shortening not butter, I put in just a tad more than called for. Cook 8-10 minutes, cool 1 minute on pan then transfer. Always delish !!
Maureen says
Thanks for this wonderful recipe. I made them on New Years Day. What a treat. My family and I loved them! Can’t wait to bake them again soon.
Kim says
I just had to get the recipe for these from my sister who made them this Christmas. Hands-down the best gingery cookie ever! Thank you,I’m making a pile of them tomorrow.
Lauren says
Glad you liked them 🙂
Donna says
Very similar to my gingerspice cookies except mine are made with shortening, melted first, then cooled before mixing in. Make by the 1/4 fulfils, always moist & chewy, always wonderful!
Donna says
That should be 1/4 cupfuls!