Soft, chewy, spiced just right, and rolled in warm cinnamon sugar, these Gingerdoodle Cookies are the perfect mashup of classic snickerdoodles and nostalgic ginger cookies. They bake into thick, tender cookies with crackly tops, crisp edges, and soft centers that taste like pure holiday comfort. The molasses adds depth and chew, the spices bring warmth, and the cinnamon ginger sugar coating gives every bite a sweet, fragrant crunch.
These gingerdoodles are incredibly easy to make with everyday pantry staples, and they come together quickly with no chill time required. The melted butter base means minimal effort and maximum flavor, and allowing the dough to briefly rest helps the cookies form their signature thick, crinkled shape. They feel familiar and cozy, yet different enough to stand out on a holiday cookie tray or December bake list.
This recipe was inspired by my love of both ginger molasses cookies and soft snickerdoodles, and it pairs beautifully with hot chocolate, chai, or a warm winter latte. If you love cinnamon sugar cookies but want something richer and more festive, these gingerdoodles are the perfect addition to your seasonal baking.
Why You'll Love This Recipe
- Soft and chewy texture. Thick, tender cookies with warm spices, crackled tops, and centers that stay soft even after cooling.
- Perfect holiday flavor. A cozy blend of cinnamon, ginger, cloves, and molasses creates a festive cookie everyone loves during December.
- Easy no chill dough. Melted butter keeps the recipe simple, and a short rest helps the dough scoop smoothly without refrigeration in this chewy gingerdoodle cookies.
- Crowd pleasing twist. The combination of ginger cookies and snickerdoodles creates a familiar yet unique cookie perfect for cookie boxes.
Jump to:
Ingredients and Substitutions
To make this delicious Gingerdoodle Cookies, you will need the following ingredients (see recipe card below for quantities):
- white sugar - Used for the cinnamon sugar coating. Granulated sugar works best for crisp, sparkly edges.
- cinnamon and ground ginger - These spices give the coating its warm flavor. You can increase the ginger for extra heat.
- all purpose flour - Provides structure. For a gluten free option, use a 1 to 1 gluten free flour blend. If you prefer slightly softer cookies, replace one tablespoon of flour with one tablespoon of cornstarch, which helps create an extra tender crumb.
- baking soda and cream of tartar - Essential for lift and that classic snickerdoodle tang. Do not substitute them with baking powder.
- salt - Balances sweetness and enhances spice.
- warm spices - Cinnamon, ground ginger, and cloves create the gingerbread flavor base. You can reduce cloves if you prefer a milder spice. A pinch of nutmeg can be added for extra warmth, especially during the holiday season. Cinnamon and ginger are also used in the cinnamon sugar coating.
- unsalted butter - Melted butter gives the cookies a soft, chewy texture. Slightly cooled salted butter works too if you reduce added salt.
- dark brown sugar - Adds moisture, chewiness, and deeper molasses flavor. Light brown sugar can be used but the flavor will be slightly lighter.
- egg - Provides structure and binds the dough. Use room temperature for best texture.
- molasses - Essential for gingerdoodles. Unsulphured molasses gives the ideal flavor. Do not substitute with blackstrap.
- vanilla extract - Adds warmth and balances the spice.
Equipment
You will also need measuring cups and spoons, mixing bowls, a whisk, a spatula or wooden spoon, a medium cookie scoop for portioning, parchment paper or silicone mats, cookie sheets, and a cooling rack for cooling the baked cookies.
Instructions
- Make the cinnamon sugar coating. Add the white sugar, cinnamon, and ground ginger to a medium bowl. Whisk until combined and set aside.
- Mix the dry ingredients. In a medium to large bowl, whisk together the flour, baking soda, cream of tartar, salt, ground ginger, cinnamon, and cloves until well combined.
- Mix the wet ingredients. In a large mixing bowl, whisk together the melted butter, dark brown sugar, egg, molasses, and vanilla until smooth.
- Combine the dough. Add the dry ingredients to the wet ingredients. Mix with a spatula or wooden spoon until just combined. Do not overmix.
- Let the dough rest. Allow the dough to rest for 5-10 minutes to firm up slightly. This makes the scooping and rolling process easier.
- Scoop and coat. Using a medium cookie scoop, scoop out your cookies. Roll each ball in the prepared cinnamon sugar mixture and evenly place the cookie dough balls onto parchment paper lined baking sheets (no more than 6 per sheet).
- Bake. Bake in a 350°F preheated oven for 11-12 minutes until the edges are set and the tops are lightly crackled. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tip: Let the Dough Rest Before Scooping
Even though this is a no chill recipe, letting the dough rest for 5-10 minutes is key for perfect gingerdoodles. The melted butter begins to firm slightly, allowing the flour and molasses to fully hydrate. This makes the dough easier to scoop and roll in cinnamon sugar, helps the cookies stay thicker as they bake, and creates that signature soft and chewy texture without requiring refrigeration.
More Tips and Tricks
- Whisk the dry ingredients well. Since the spices are fine and potent, whisking helps distribute them evenly and prevents pockets of flavor. This step also ensures the cookies bake evenly with consistent flavor throughout.
- Scoop evenly. Use a medium cookie scoop to portion your dough. Even sizes help the cookies bake at the same rate and stay soft without overbaking. Rolling in the cinnamon sugar coating also becomes easier and more uniform.
- Use fresh spices. Ginger, cinnamon, and cloves lose potency over time. Using fresh spices dramatically improves the warm, cozy flavor of your gingerdoodles.
- Do not overmix. Stir just until the dough comes together. Overmixing after adding the flour can create a tougher cookie instead of a soft, chewy one.
- Roll thoroughly. After scooping the dough, toss each ball in the cinnamon sugar mixture until fully coated. This ensures even baking and rich flavor.
- Finish with extra sugar. After rolling, lightly sprinkle tops of cookies with a bit more cinnamon sugar before baking for an extra sparkly finish, if desired.
- Watch the bake time. These cookies set quickly in the oven. Remove them as soon as the edges begin to firm up. They will look slightly under baked, but they continue cooking on the tray.
Recipe Variations
- Extra spicy gingerdoodles. Increase the ginger to two teaspoons and the cinnamon to one and a half teaspoons for a bold, warming flavor. This variation is perfect for those who love deeply spiced holiday cookies.
- Glazed gingerdoodles. Drizzle cooled cookies with a simple icing made from powdered sugar, milk, and vanilla. The glaze adds a sweet finish and looks beautiful sprinkled with cinnamon.
- Molasses rich cookies. Add an extra tablespoon of molasses for deeper flavor and richer color. The cookies will spread slightly more and stay extra soft in the center, giving them a gooey, tender texture.
- Gingerdoodle sandwich cookies. Spread a layer of cream cheese frosting or vanilla buttercream between two cookies. The tangy filling pairs perfectly with the warm spices and creates a decadent holiday treat.
- Sparkle sugar gingerdoodles. Roll the cookies in coarse sparkling sugar instead of cinnamon sugar. This creates a crunchy exterior with a shimmering finish, amazing for holiday cookie boxes and Christmas dessert boards.
- Gingerdoodles with chocolate chips. Fold in half a cup of mini chocolate chips for a fun twist.
Storage
How to Store
Store the cookies in an airtight container at room temperature. They stay soft and chewy for four to five days. If stacking cookies, place parchment between layers to prevent the cinnamon sugar coating from rubbing off. Keep the container sealed tightly to maintain the chewy texture and avoid drying out.
How to Reheat
If you prefer warm cookies, reheat one or two in the microwave for a few seconds until just softened. Avoid overheating to keep them from drying out. You can also warm them briefly in a low oven.
How to Freeze
Freeze baked cookies in a single layer, then transfer to a freezer safe container for up to three months. Thaw on the counter before serving. You can also freeze the dough balls after rolling in cinnamon sugar. Freeze on a tray, transfer to a bag, and bake directly from frozen by adding one to two extra minutes to the bake time.
How to Serve
Gingerdoodle cookies are perfect for holiday dessert trays, cookie exchanges, gifting, and cozy nights with warm drinks. Their cinnamon ginger flavor pairs beautifully with classic holiday treats and makes them a standout choice for December baking.
These are my favorite dishes to serve with gingerdoodles:
Holiday Cookie Week
These cookies are part of our Annual Cookie Week! For more sweet inspiration, explore our full holiday cookie collection from this year and year's past. You will find everything from nostalgic classics and colourful decorated cookies to creative flavours and fun themed bakes that make our annual Cookie Week such a favourite tradition.
FAQ
A gingerdoodle is a soft and chewy cookie that blends the warm, spiced flavor of a ginger molasses cookie with the classic tang and cinnamon sugar coating of a snickerdoodle. It has the best parts of both cookies in one bite. The dough includes ginger, cinnamon, cloves, and molasses for depth, along with cream of tartar and baking soda for the signature snickerdoodle lift and crackled top. Gingerdoodles are thicker and softer than gingersnaps, with a tender center and crisp edges.
Gingersnap cookies are crisp, spicy, and deeply flavored with ginger and molasses. They bake until crunchy and often have a stronger ginger bite. Snickerdoodles, in contrast, are soft, chewy sugar cookies rolled in cinnamon sugar. They contain cream of tartar, which gives them their signature tang and puffy crackled tops. The two cookies have completely different textures and flavor profiles. Gingersnaps are bold and crisp with warm spice, while snickerdoodles are tender, cinnamon forward, and mild.
Gingerdoodles stay soft when they are not overbaked. These cookies only need 11-12 minutes in the oven, and they should still look slightly under baked in the center when you take them out. They continue firming as they cool. Remove them as soon as the edges set for soft, chewy perfection. Overmixing the dough, using too much flour, or letting the cookies bake until fully browned can also create a firmer texture. To ensure softness, measure the flour correctly, mix only until combined, and pull the cookies out when the edges are just beginning to set.
Yes, this recipe is very make ahead friendly. You can prepare the dough, scoop it, roll in cinnamon sugar, and refrigerate the dough balls for up to three days before baking. You can also freeze the dough balls and bake straight from frozen when needed. The baked cookies also store well for several days and stay soft, making them perfect for gifting and holiday prep. Many bakers prepare a double batch in December to keep on hand for cookie exchanges.
Molasses is essential to achieving the deep, rich gingerdoodle flavor. It adds chewiness, moisture, and the warm caramel notes that distinguish gingerdoodles from snickerdoodles. If you skip it, the cookies will taste more like plain snickerdoodles and will be less soft and tender. If you absolutely must replace it, use dark brown sugar plus a teaspoon of maple syrup, but the flavor will not be the same.
Cream of tartar creates the classic snickerdoodle tang and helps the dough rise while staying soft. It also prevents sugar crystallization, giving the cookies their tender, chewy texture. In gingerdoodles, cream of tartar balances the stronger flavors of ginger and molasses, keeping the cookie light and chewy instead of dense. It works together with baking soda to create the perfect thick, crinkled cookie.
Yes, gingerdoodles adapt easily to different spice preferences. If you love bold spice, add an extra half teaspoon of ginger, a pinch more cinnamon, or a tiny amount of ground cloves. You can also add a small pinch of black pepper for gentle heat, similar to traditional gingerbread. The key is balancing the extra spices with the sweetness of the dough so the cookies stay warm and complex without becoming overwhelming.
More Ginger Cookie Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Recipe
Gingerdoodle Cookies
- Total Time: 32 minutes
- Yield: 14 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy gingerdoodle cookies, also known as ginger snickerdoodles, rolled in cinnamon ginger sugar with warm spices and molasses.Â
Ingredients
For the cinnamon sugar coating:
- ½ cup (100 grams) white sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
For the gingerdoodle cookies:
- 2 ½ cups (300 grams) all purpose flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- â…” cup (150 grams) unsalted butter, melted
- 1 cup (200 grams) dark brown sugar
- 1 large egg, at room temperature
- ¼ cup (80 grams) molasses
- 1 tablespoon vanilla extract
Instructions
Make the cinnamon sugar coating:
- Add the white sugar, cinnamon, and ground ginger to a medium bowl. Whisk until combined and set aside.
Make the gingerdoodle cookies:
- Preheat the oven to 350°F. Line three baking sheets with parchment paper.
- In a medium to large bowl, whisk together the flour, baking soda, cream of tartar, salt, ground ginger, cinnamon, and cloves until well combined.
- In a large mixing bowl, whisk together the melted butter, dark brown sugar, egg, molasses, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients. Mix with a spatula or wooden spoon until just combined. Do not overmix.
- Allow the dough to rest for 5-10 minutes to firm up slightly. This makes the scooping and rolling process easier.
- Using a medium cookie scoop, scoop out your cookies. Roll each ball in the prepared cinnamon-sugar coating and evenly place the cookie dough balls onto the baking sheets (no more than 6 per sheet).
- Bake for 11-12 minutes until the edges are set and the tops are lightly crackled. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
How to store:Â Store the cookies in an airtight container at room temperature. They stay soft and chewy for four to five days. If stacking cookies, place parchment between layers to prevent the cinnamon sugar coating from rubbing off. Keep the container sealed tightly to maintain the chewy texture and avoid drying out.
How to reheat:Â If you prefer warm cookies, reheat one or two in the microwave for a few seconds until just softened. Avoid overheating to keep them from drying out. You can also warm them briefly in a low oven.Â
How to freeze:Â Freeze baked cookies in a single layer, then transfer to a freezer safe container for up to three months. Thaw on the counter before serving. You can also freeze the dough balls after rolling in cinnamon sugar. Freeze on a tray, transfer to a bag, and bake directly from frozen by adding one to two extra minutes to the bake time.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Emiley says
Perfect! Soft, gingery, chewy and just right. I made these for the December Cooking Challenge.
Ash says
These cookies are an absolute perfect blend of a ginger snap and a Snickerdoodle. Just finish making them. My husband and I both loved them.