Gingerdoodles

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

US Customary – Metric

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