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Gingerdoodle Cookies

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I get into trouble when I post pictures on Instagram! It just makes you all want the recipe asap. At least, that’s what happened with this recipe.

I posted the picture.

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You asked ‘what are those?‘

I said ‘gingerdoodles‘

You said ‘WTF‘?

I said ‘they’re like soft and chewy gingersnaps coated in sugar like a snickerdoodle‘

You said ‘ooooooooooohhhhhhhhhh‘!

And then you said ‘when do we get the recipe?‘

And I said “Tuesday“.

True story.

Well, friends, here is my beloved Gingerdoodle recipe. 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. {That boy should have gone into marketing.}

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.

Let’s make some cookies! Start out by creaming butter, sugar and brown sugar all together.

Mix in an egg,

vanilla,

and molasses.

Let the mixer whip the ingredients a minute or two until it lightens in color.

Now we’ll add in the flour,

baking soda,

and spices.

Mix the dough together just until all the dry ingredients are incorporated.

Now taste test it to make sure it’s good. I won’t tell. 🙂

Spoon out a heaping tablespoon,

roll it into a ball

and roll it in sugar.

Place in on a Silpat mat, greased cookie sheet or parchment paper.

Bake these off at 350 for 7 minutes or so. You want the outside to look sort of dry…like not shiny. Does that make sense. You might see the middle look a little squishy or ooey gooey, but that’s a good sign! Cool the cookies on the baking sheet about 5 minutes before transferring to a cooling rack.

These are pretty fabulous warm, but just as chewy and delicious cool. Add some nog and you got yourself a very festive treat!

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Gingerdoodle Cookies

Yield 3 dozen

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

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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 cooling rack.
  5. Serve warm or at room temperature. Store in an airtight container until ready to serve.

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Comments

  12. 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!

    Reply

  16. 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!

    Reply

  22. 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!

    Reply

  23. 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?

    Reply

  26. 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!

    Reply

  27. 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

    Reply

  28. 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!

    Reply

  30. 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.

    Reply

  32. 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

    Reply

  34. 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.

    Reply

  35. 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!

    Reply

  39. 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?

    Reply

  40. 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 !!

    Reply

  41. 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.

    Reply

  42. 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.

    Reply

  43. 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!

    Reply

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