What is a gingerdoodle?

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.

What is the difference between gingersnap and snickerdoodle cookies?

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.

Why are my gingerdoodles not soft?

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.

Can I make gingerdoodles ahead of time?

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.

Do I have to use molasses?

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.

Why do we use cream of tartar in gingerdoodles?

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.

Can I make these cookies spicier?

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.

Gingerdoodle Cookies (Soft and Chewy Ginger Snickerdoodles)

Name: Gingerdoodle Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1/2 cup (100 grams) white sugar; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 2 1/2 cups (300 grams) all purpose flour; 1 ¼ teaspoons baking soda; 1 teaspoon cream of tartar; 1/2 teaspoon salt; 1 ½ teaspoon ground ginger; 1 teaspoon cinnamon; 1/2 teaspoon ground cloves; 2/3 cup (150 grams) unsalted butter, melted; 1 cup (200 grams) dark brown sugar; 1 large egg, at room temperature; 1/4 cup (80 grams) molasses; 1 tablespoon vanilla extract

Description

Soft and chewy gingerdoodle cookies, also known as ginger snickerdoodles, rolled in cinnamon ginger sugar with warm spices and molasses.

Ingredients

Scale

For the cinnamon sugar coating:

1/2 cup (100 grams) white sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger

For the gingerdoodle cookies:

2 1/2 cups (300 grams) all purpose flour
1 ¼ teaspoons baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 ½ teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2/3 cup (150 grams) unsalted butter, melted
1 cup (200 grams) dark brown sugar
1 large egg, at room temperature
1/4 cup (80 grams) molasses
1 tablespoon vanilla extract

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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: 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.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Cookies
Method: Bake
Cuisine: American