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Gingerdoodles
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Soft, chewy, and perfectly spiced, Gingerdoodles are the ultimate mash-up of your favorite ginger cookies and classic snickerdoodles. These cookies combine warm molasses, cozy spices, and a delicate sugar coating for a treat that’s hard to resist. Whether you’re baking for a holiday cookie tray or simply want a warm, comforting snack, this recipe checks all the boxes.
Why You’ll Love this Recipe!
These Gingerdoodles have everything you want in a cookie—soft centers, slightly crisp edges, and a warm, spiced flavor that feels like a cozy hug. The balanced blend of ginger, cinnamon, and cloves gives them a nostalgic, homemade feel, while the molasses and vanilla add depth and richness. They’re made with simple ingredients you likely already have in your pantry, making them easy to whip up whenever a cookie craving strikes. Plus, the recipe is flexible enough to customize, if you want them extra chewy, spicier, or with a touch of citrus zest for something unique.
Ingredients Needed for Gingerdoodle Cookies
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: Softened for easy creaming and that rich, buttery flavor.
- Granulated Sugar & Brown Sugar: For sweetness and a touch of moisture.
- Egg: Helps bind the dough and creates a soft texture.
- Vanilla Extract & Molasses: The flavor duo that makes these cookies unforgettable.
- Spices: Ground ginger, cinnamon, nutmeg, and cloves for that warm spice profile.
- Salt: Balances the sweetness.
- All-Purpose Flour: The base of the cookie dough.
- Baking Soda: Helps the cookies rise and stay soft.
- Extra Granulated Sugar: For rolling and that classic sugar-crusted exterior.
Variations
You can make these ginger cookies your own with a few simple tweaks:
- Add Citrus Zest: A little orange or lemon zest brightens the flavor.
- Use Dark Molasses: For a deeper, richer flavor.
- Swap the Sugar: Try turbinado sugar for rolling for extra crunch.
- Extra Spice: Amp up the ginger or add a pinch of black pepper for a spicier kick.
- Candied Ginger: mixed into the dough and then rolled in sugar and baked.
- Dipped in White Chocolate and Sprinkles. This dresses these up a bit and makes 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.
In the Christmas cookie baking mood? Try my oh so popular Shortbread Cookies, Christmas Sugar Cookies, Actually Perfect Chocolate Chip Cookies or check out this big list of 50 Christmas Cookies.
How to Make Gingerdoodles
For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step directions for making these festive gingerdoodle cookies:
1. Preheat Oven + Prep Baking Sheet
Preheat oven to 350° F. Lightly grease a cookie sheet or line with parchment paper. Set side.
2. Cream the Butter + Sugars
Cream butter and both sugars together until light and fluffy.
3. Mix Wet Ingredients
Stir in egg, vanilla extract and molasses. Whip for 1-2 minutes or until it turns a light brown color.
4. Add in Dry Ingredients
Stir in salt, baking soda, flour and spices. Mix until ingredients are just combined.
5. Roll + Coat in Sugar
Roll a heaping tablespoon of cookie dough into a ball and coat in granulated sugar. Place on prepared baking sheet.
6. Bake
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.
7. Serve!
Serve warm or at room temperature.
Storage + Make Ahead Directions for Gingerdoodles
Store in an airtight container or bag 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!
To Make Ahead: Gingerdoodles 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.
More Christmas Ginger Recipes to Love!
- Soft & Chewy Gingerdoodle Sandwich Cookies
- Crispy Ginger Cookie Recipe
- Gingerbread Cookies That Actually Taste Good + Royal Icing Recipe
- Gingerbread Bars with Cream Cheese Frosting
- Gingerbread Cream Pie
- Magnolia Bakery Pumpkin Gingersnap Banana Pudding
With their perfect balance of sweetness and spice, Gingerdoodles are sure to become a new favorite in your baking rotation. Whip them up for a festive occasion with some eggnog or just because, these cookies are always a good idea. Printable recipe card below 🙂 Happy Holidays friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
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 brown sugar packed
- 1 egg
- 3/4 teaspoon vanilla extract
- 1/4 cup molasses
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground 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° F.
- In a medium bowl, using an electric hand mixer, cream butter, granulated sugar, and brown sugar together until light and fluffy.
- Stir in egg, vanilla extract, 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.
Video
Nutrition
Calories: 85kcalCarbohydrates: 14gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 87mgPotassium: 49mgFiber: 0.2gSugar: 9gVitamin A: 85IUVitamin C: 0.002mgCalcium: 10mgIron: 0.5mg
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I make these every year — so soft and flavorful!
I made these yesterday, exactly as the recipe is written. Delicious! Wouldn’t change a thing!
I made these little gems for baking day last week, and they were a huge hit. So easy to put together, I even doubled the recipe, and they were perfect. Will definitely be adding this to my go-to cookies, all year. Delish!
I’m currently making these – my dough is so sticky it is impossible to make a ball. Has anyone else had this happen?
[…] I’m sharing a yummy cookie recipe. For the actual recipe, you’ll need to go here to Lauren’s Latest. What I’ve listed below is how I make mine non-dairy (and a few other changes as […]
These came out too sweet and very flat
Mine tasted great but were flat as well. Had to add additional flour for the second sheet.
The only time my grandchildren will eat anything with molasses in it is when I make these cookies!! They love them!
Have been making these for years. Always a HUGE hit and always multiple requests for the recipe. It is perfect as written, don’t change a thing.
This is my favorite recipe! My family loves this. I always double the recipe.
Delicious! Taste just like the Starbucks old ginger cookies but better. Make them every year and everyone always ask for more. Truly a 10/10 recipe!
I made these last night and they were a big hit. I’d post a picture but they are all gone. I like the chewiness, nice balance of spices, and it didn’t take long to whip up-and eat. I like a simple cookie with a lot of taste and this hits the spot. Thank you.
These turned out absolutely amazing!!! I’ve always been one to somehow mess up these recipes but this was the first beautiful and delicious cookie I’ve made thanks to you! We doubled the ingredients and they came out the perfect shape, texture, and taste. Wow! Saving this for Christmases to come! Going to check out the rest of Lauren’s recipes!
Very yummy! I omitted the nutmeg because it is a spice I do not like. Definitely would make it again.
Can I roll out fir cut out Christmas cookies or is that a different recipe?
Try this recipe: https://laurenslatest.com/gingerbread-cookies/
Great soft and chewy spice cookie, thank you we love them!
I love the name gingerdoodles !
These cookies are the most delicious cookies I make at the holidays. I get, by far, the most compliments and recipe requests for these. The dough keeps well in the refrigerator for several days so you can make small batches as gifts. They do need to bake significantly longer than the recipe says, almost double, but they are worth the wait. Spicy, crispy outside and chewy inside. So good.
Can you freeze these?
yes! In an airtight container for up to three months.
These are the best!!! Perfect amount of molasses, soft, and chewy! I chilled them for half an hour after rolling and they baked up perfectly! Adding these to my annual Christmas baking list!
Can you make with snickadoodle cookie mix?
What type of molasses do you use?Powder or liquid?
I use liquid molasses.
Should I use Salted or Unsalted Butter? I’m always so unsure with baking recipes!
Super excited to make these for a Cookie Exchange Party this weekend!
Either is fine. If you do end up using salted butter, just don’t add the extra salt.
I made these last year and they were amazing!!!!!
The Nutrition Facts seem to be missing the serving size! I have to adapt recipes for sodium levels, and this looks like one that will be easy to adapt, but I need to know the serving size please!
Aloha Lauren and congratulations on your 10 years of blogging anniversary. I’ve been following you since before Blake was born and have enjoyed every minute. I’m planning to include your Gingerdoodles on my Thanksgiving Cookie tray this year — mahalo! Mynda
These are sooooo good! My husband took some into work with him and we had to make another batch because they were so popular!
I made these for Christmas last year and they were a huge hit!
These are seriously delicious! They are a staple winter cookie recipe in our house now, and always what I bring to cookie exchanges.
My all-time favorite cookie recipe ever!! Thank you for sharing!
[…] are the recipes I’ve shared over the last few days: Vanilla Bean Christmas Sugar Cookies, Gingerdoodles, Red Velvet Coconut Doughnuts and Candy Cane Crinkles. Make sure to check them […]
These cookies…OMG!! My daughter (12) and I are addicted to them. We made them around Christmas and made more after the holidays because YUMMMMMMM they are so easy and delicious. These cookies are everything!
These cookies are AMAZING! I’ve made two batches this week, because everyone loved them so much. Thank you!
[…] and chocolate mixed together, then perhaps Snickerdoodles, Double Chocolate Chip Fudge Cookies or Soft Ginger Cookies would be more your style. Just a […]
l made them yesterdayTgey are easy and so good…made the house smell so good and they are yummy….They will be on my list of cookies from now on…..Also made your Peppermi Patty fudge it’s great…..Thanks so much.
Why is there not cream of tartar for a “doodle” cookie? Just wondering
I didn’t think I needed to include it for a soft ginger cookie.
These are THE best cookies. A family favorite, year round in our house.
I love ginger cookies and these are perfect!! They stay soft, chewy and delicious!
I made these over the weekend & they are delicious. I gave some to friends & family for Christmas gifts. They all raved about them! Definitely will make again! I did omit the nutmeg because I am not a fan of it.
My favorite childhood cookie was my grandmother’s ginger cookies. No matter the time of year, they were always so yummy.
Hi
Just came upon this heavenly recipe that had a filling in them could you post the filling INGREDIENTS or did I just miss it drooling over these cookies .
Thanks
DROOLING IN GEORGIA !
[…] half snickerdoodle and half gingersnap. I wanted the combined cookie to be uniformed so I found a soft ginger cookie from Lauren’s Latest and used my own snickerdoodle cookie […]
[…] Gingerdoodle Cookies–my famous soft and chewy ginger cookies. Nearly fail proof recipe!! […]
[…] Gingerdoodle Cookies […]
[…] my Gingerdoodle cookie recipe which has been on my blog since 2011 and is one of the most popular Christmas cookies recipes on my […]
I have made these the last three years for Christmas and this recipe can not be beat, these cookies are simply the best!
Dry and too sweet, barely the taste of ginger, a disappointment! Added some Nutella to soften the batch. ????
I was just wondering if the dough could be frozen to cook later. I see someone did that.I must try these!
Yes, for sure!
Can you make the cookie dough and roll into balls ahead of time and freeze? I would sugar them just before baking.
Yes!
[…] recipe is adapted from my gingerdoodle cookies…just baked into bars with cream cheese […]
Your recipes add some sweet pizazz to my marriage- so thanks for that.- Aaron
This is my go to holiday recipe – my husband is already asking me to make them. Last week we had people over for dinner and he was telling everyone about these cookies haha. I better get baking.
[…] Gingerdoodle Cookies from Lauren’s Latest […]
My family loves these! Chewy perfection!!!
These are a family favorite
First the back story: This morning I whipped up a large batch of gingerbread playdough for my daughters class and it left my house smelling like gingerbread with nothing edible in sight! Needless to say, I was craving it. I opened my email and immediately spotted your new ginger sandwiches, which led me back to these beauties. They hit the spot! Thank you for your excellent timing and your excellent recipes. (I love that you don’t go overboard with sugar)
Totally in need of a last minute neighbor gift treat. Going to try these out and see what my wonderful neighbors think (and my family of 4 of course!)
[…] my Gingerdoodle cookie recipe which has been on my blog since 2011 and is one of the most popular Christmas cookies recipes on my […]
Loved! They were perfect! I especially love how you use less sugar than most recipes do (im the gal that will literally cut whatever the recipe says in half when it comes to sugar). They didn’t last long in my house ????
I wanted to make a holiday cookie but nothing was grabbing my fancy until I saw these! Going to make them this weekend, can’t wait!!
I’m going to make these today with my boys. Can’t wait to taste them!!
Love, love, love this recipe! I have made two recipes so far this holiday season, & they were gobbled up at a holiday potluck. Making another batch today as these won’t last long! Going on my annual holiday baking list for sure. Thanks for a great recipe!
Just made these and they came out PERFECT. Excellent recipe- thank you!!!
Awesome!! So glad you liked them!!
These were so good! I must have made them too big since I only got 28. Oh darn. Lol. But man flavor is spot on.
I always stick to my tried and true recipes at the holidays, but decided to give this recipe a try. They are absolutely DELICIOUS and my new favorite cookie. Thanks for the recipe. Friends and family will enjoy it for many years to come! Oh and I did add a quarter cup or so of chopped candied ginger. Oh my, soooo good when you bite into that piece of chewy goodness!
Amazing cookies! Perfect for the holiday season and cookie exchanges!
Do you I need to make any adjustments if I am at high altitude?
[…] Butter & Nutella Swirl Cookies // Iced Oatmeal Cookies // Cake Batter Oreo Cookies // Gingerdoodle Cookies // Sugar Saucer […]
I am seriously in Heaven… this might be the best cookie recipe I’ve ever tried! Thank you so much for sharing.
One of my besties sent me this pin and these are delicious!!! Nom, nom, nom!
These have become our family fave, so soft and chewy and gingery. Thanks so much for sharing this. I make these regularly for the kids lunches and then at Christmas we dip one side in a little white chocolate and sprinkles to dress them up.
This looks awesome I can’t wait to make them! Question though, could you make the dough ahead of time, perhaps a day in advance?
definitely!
So I just found this recipe online just recently and I made these cookies last night. I just made the dough and put it in the fridge because it was late. I asked my husband to bake the cookies tonight. He ended up eating literally over half the batch of dough before it was baked. When I asked why we only got 15 cookies out of the entire batch, he said the dough was delicious, amazing, and addicting like crack. Great recipe! 🙂
I just have to tell you, these are my new favorite cookies! The texture is beyond perfect, they stay chewy and just right for days (if they last that long). I made them last week and we ate them all so everyone asked me to make them again. The flavor is lovely, sweet but with a small punch of ginger, I love it. I made a few small tweaks…subbed wheat germ for some of the flour (just ’cause it’s healthier and doesn’t affect taste or texture) and used whole wheat white flour. I also used a full teaspoon of vanilla and was overly generous with the cinnamon.
Dreamy, wonderful recipe and a new family favorite. Thank you!
Just wanted to tell you that I have been looking for a gingerdoodle recipe literally for years. There was a bakery I used to buy them at in college and have never been able to really replicate them, until these! They were perfect and crinkled and cinnamony molassesy perfection. My new (old) favorite!
I made these for the first time last year and was hooked….this year I cut the molasses in half to 2Tbsp and the clove to just a dash, bumped the vanilla up to a full tsp, and they were absolute perfection for me! Baked up fine, too with those minor changes.
I’ve always loved the idea of gingerbread and gingersnaps, but they were always just too spiced for my taste. Your recipe helped me finally find a way to enjoy seasonal spices without feeling overspiced on my finicky tastebuds – Thanks!
I add 1/4 tsp white pepper to mine. Gives them just a little bit more spicyness.
I made theses and they are awesome! Our new favorite! They are good even after several days of making!
The 2 cups flour I used did not result in a stiff dough like you have shown in your photos. It was quite “soupy” and no way I could roll these into balls. After consulting my snickerdoodle recipe, I added another cup of flour. I think after tasting the resulting cookies that I will stick to making regular snickerdoodles and make my customary ginger cookies. This didn’t work for me.
I just made 144 of these for a neighborhood cookie exchange. They are delicious! Thank you for sharing the recipe! Also, for bigger batches, if you double the recipe and use 1 TBSP. scoops (not overflowing), you get about 8 dozen nicely sized cookies! Love your blog! Keep the posts coming!
Can these be frozen and if they are, do they lose any of the crunchy- or chewy-ness that make them so good?
Thanks for the challenge I just couldn’t resist. I was scrounging around to see what cookie makings I had at home when I saw this post… I KNEW I had every single one. A few changes – I’m allergic to dairy & egg yolks… Used butter flavored Crisco (I’m going to try a batch with Earth Balance baking bars as well); I used 3/8 cup egg whites in place of the egg; I didn’t have brown sugar so I doubled the sugar to 1 cup & added (eyeballed) approximately 1-2 tbsp molasses in addition to the 1/4 c. I also found out I didn’t have any ground cloves, but whole cloves & a coffee grinder later…I was in business. Had to add about 3/4 c more flour & dough was still soft. I used my cookie scoop & dropped directly into the sugar & coated it that way. They turned out FAB-U-LICIOUS!! Thanks so much for sharing. Yum, yum, yum!!!
Really want to make these! dont have molasses (what is it..?!) what can I substitute?
Made these last night and they are perfect! Baked for 9 minutes, rested on cookie sheet for 5 minutes. Soft, chewy, and delicious! Definitely making these again!
I made a double batch of these last night. I brought some to church, and they disappeared almost instantly! The batch at home disappeared almost as fast!
I didn’t think I liked ginger cookies until I tried these. 🙂
when you made a double batch, did you double the recipe or just make two batches. If you doubled it, did it work out ok just doubling every ingredient?
thanks,
Natalie
Doubling the recipe will work out just fine!
Hi Natalie,
I doubled the recipe. Every ingredient was doubled and it turned out fine.
I just made these and they are delicious! However, mine remained in a ball shape rather than spreading. Did you flatten yours first? Or any idea why mine didn’t spread?
You probably added too much flour. Next time you make them, try fluffing your flour first, spooning it into your measuring cup and leveling it with a butter knife.
I started another batch before I got your reply. My butter was at room temp but it’s been pretty cold and I wondered if that had anything to do with it, so I softened/partially melted it. Well, now I have very flat cookies – seriously more like Gingerdoodle pancakes! Which isn’t a bad thing at all, except that’s not quite what I wanted for a cookie exchange 😉 Will try again – third time’s a charm? They’re all so tasty!!
Dies this recipe work in Hugh altitude? Any adjustments?
I live in Colorado – at around 7000 ft – just made the cookies (after seeing it on Pinterest) and they turned out fine.
Yes, I had to make an adjustment… I’m “new” to CO – this is my third baking season – and everything’s been trail or error – LOL! An older woman told me that she ONLY adds an extra egg to everything she bakes and adjusts the baking time. That’s what I did for this recipe. The dough came out gooey, but I stuck it in the freezer for a couple of hours before baking. My cookies turned out flatter than Lauren’s but they taste good.
Next time, I might remove some sugar which is what I do sometimes, with good results.
Good luck! (And, if you do make adjustments, I’d be curious reading about your results.)
Made the cookies again, without any modifications, and they turned out perfectly! So, your answer is – no, you don’t need to make any adjustments. They turn out crisp on the edges and soft in the centers.
Just came out of the oven and they are incredible and I have pretty high cookie standards. These just became a holiday staple around here! Congratulations on a fantastic recipie.
Nikki
These cookies are great! Every one that tried them loved them, including my very picky sister… I had to cook them longer than the recipe called for (about 10-11 mins) but they were still chewy and delicious. Thanks for the recipe!
That should be 1/4 cupfuls!
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!
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.
Glad you liked them 🙂
[…] the cookie I wanted. I started with the original recipe from a cooking and baking blog called “Lauren’s Latest” and went from there. The first batch I followed exactly as the blog shows and ended up with a […]
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.
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 !!
[…] I would eat these any time of year, they are so soft, sweet, and scrumptious! Cristina shared this recipe with us and along with Laura and myself making these together, it was a recipe for a really sweet […]
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?
I was referring to this recipe: https://laurenslatest.com/spicy-gingerbread-cookies/
Just made them and wow they are super yummy and my house smells so good:) Thanks for the recipe..
My hubby’s favorite cookie! Thanks for sharing!
[…] Gingerdoodles Cookies from Laurens Latest […]
Your photos are absolutely beautiful. I will definitely try this recipe. Thank you.
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!
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.
I seriously need to give these a try… my hubby would LOVE them! Thx!
[…] Gingerdoodle Cookies […]
[…] Adapted from Lauren’s Latest […]
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
[…] are the recipes I’ve shared over the last few days: Vanilla Bean Christmas Sugar Cookies, Gingerdoodles, Red Velvet Coconut Doughnuts and Candy Cane Crinkles. Make sure to check them […]
Loving you right about now!! What a perfect cookie!!!
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.
Made these, wrapped them up and gave them away. Everyone loved them. Thanks for the easy and tasty recipes 🙂
Awesome, Cali! Had no clue you read my food blog! Happy to know you’re doing well 🙂
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!
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
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!
These combine the best of both cookies, love!
Yum YUM! I love anything gingery! These look fab 🙂
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?
The gingersnaps I’ve always eaten are crispy.
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!
These sound amazing! They definitely look soft and chewy and delicious!
putting these on my list to make!
Best name for a cookie ever!!
gingerdoodle, i love it! this is my kind of cookie!
These sound phenomenal! Love these pretty babes.
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!
Averie stole my comment! VERBATIM.
Why do you do this too me?! I did not need to add another cookie to my ever growing MUST TRY RIGHT NOW list!!
just added these to my list. they look PERFECT.
I LOVE the name of these! They look great!
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!
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!
How do you make ginger cookies better? Roll them in sugar of course!
Snickerdoodles are one of my favorite cookies. Loving the “gingerdoodle”.
ummm LOVE these! two of my favorite holiday cookies in one!!! they look & sound sooo good 🙂
I love the name Gingerdoodle and I love the looks of these cookies!
Gingerdoodle?! Love it! What a perfect combination of ginger and snickerdoodle. Must.try.now 🙂
yummy! just wondering if they get harden up once they cool ? or do they stay chewy? Thanks..
They should stay chewy if you put a price of bread in to keep moisture to them 🙂
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!
omggg..they look so soft and chewy. i want them all!! cute name for the cookies!! love 🙂
Love the name and the cookie!
These look amazing!!!! I love a gingery cookie- your husband is a genius for naming your cookie 🙂
Ginger cookies recipe 5 stars Delicious .Lauren’s recipes never fails.