Gingerdoodle Cookies — Soft, Spiced & Cinnamon-Sugar Perfect

🎉 Introduction

These Gingerdoodle Cookies are the perfect blend of a classic snickerdoodle and a cozy ginger cookie. Soft, chewy, warm, and full of cinnamon and ginger spice, they have that beautiful sugary crackle on the outside and a tender melt-in-your-mouth center.

They taste like fall, winter holidays, and cozy evenings in one delicious bite — but they’re so good, you’ll want to make them year-round. Whether you’re baking for family gatherings, cookie gift boxes, or simply because the kitchen needs to smell amazing, these are the cookies that always make people smile.

🧰 Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheet
• Parchment paper
• Small bowl for the cinnamon-sugar coating

🛒 Ingredients

Cookie Dough

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground cloves (optional for extra warmth)

Cinnamon Sugar Coating

• ¼ cup granulated sugar
• 1 teaspoon cinnamon

👩‍🍳 Directions

Step 1: Preheat & Prep

• Preheat your oven to 350°F (175°C).
• Line baking sheets with parchment paper.

Step 2: Cream the Butter & Sugars

• In a mixing bowl, beat butter, granulated sugar, and brown sugar for 2–3 minutes, until smooth and fluffy.

Step 3: Add Egg & Vanilla

• Add the egg and vanilla extract.
• Mix until well combined.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together:

• flour
• baking soda
• salt
• ginger
• cinnamon
• cloves (if using)

Step 5: Combine

• Add dry ingredients into wet ingredients.
• Mix just until dough forms — do not overmix.

Step 6: Coat

• Mix coating sugar and cinnamon in a small bowl.
• Roll dough into balls (about 1 ½ tablespoons) and coat them in cinnamon-sugar mixture.

Step 7: Bake

• Arrange cookies on baking sheet with space between them.
• Bake 9–12 minutes, until edges are set and centers still look soft.

Step 8: Cool

• Cool on the tray for 5 minutes, then move to a rack.

🍽️ Servings & Timing

• Servings: ~20 cookies
• Prep Time: 10 minutes
• Bake Time: 9–12 minutes
• Total Time: ~22 minutes

🧊 Storage

• Store in an airtight container up to 5 days.
• Freeze baked cookies up to 3 months.
• Warm in the microwave for 8 seconds for extra softness.

🥄 Variations

• Extra Chewy:
  Bake 1 minute less and let cool on tray.
• Spicier:
  Add an extra ½ teaspoon ginger.
• Holiday Version:
  Add a tiny pinch of nutmeg.
• Glazed Finish:
  Drizzle with simple powdered sugar icing once cooled.
• Chocolate Chip Twist:
  Stir in ½ cup white chocolate chips for sweet contrast.

❓ 10 FAQs

1. Can I use salted butter?
   Yes — reduce added salt to a tiny pinch.
2. Do I have to chill the dough?
   Not required — but chilling 15 minutes makes thicker cookies.
3. Can I make them gluten-free?
   Yes — use a 1:1 gluten-free flour blend.
4. Can I freeze the dough?
   Yes — freeze rolled dough balls and bake as needed.
5. Why are my cookies flat?
   Dough was warm — chill next time.
6. Why are they dry?
   Overbaked — remove when centers still look soft.
7. Can I use dark brown sugar?
   Yes — deeper flavor and extra chew.
8. Can I skip cloves?
   Yes — they are optional.
9. Are they very sweet?
   Perfectly balanced sweet + warm spice.
10. Are these good for gifting?
    Yes — they stay soft and pack well.

🏁 Conclusion

These Gingerdoodle Cookies are soft, warm, spiced, and full of cozy flavor. They’re the perfect blend of gingerbread and snickerdoodle — familiar, comforting, and absolutely irresistible.

Soft. Sweet. Spiced.
The cookie you’ll bake all year long.

Adam

Gingerdoodle Cookies — Soft, Spiced & Cinnamon-Sugar Perfect

These Gingerdoodle Cookies are the perfect blend of a classic snickerdoodle and a cozy ginger cookie. Soft, chewy, warm, and full of cinnamon and ginger spice, they have that beautiful sugary crackle on the outside and a tender melt-in-your-mouth center. They taste like fall, winter holidays, and cozy evenings in one delicious bite — but they’re so good, you’ll want to make them year-round. Whether you’re baking for family gatherings, cookie gift boxes, or simply because the kitchen needs to smell amazing, these are the cookies that always make people smile.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

bake time 12 minutes mins

Total Time 22 minutes mins

Servings: 20 cookies

Ingredients Equipment Method Notes

Ingredients

  

Cookie Dough

• ½ cup unsalted butter softened
• ½ cup granulated sugar
• ½ cup brown sugar packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground cloves optional for extra warmth
• Cinnamon Sugar Coating
• ¼ cup granulated sugar
• 1 teaspoon cinnamon

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheet
• Parchment paper
• Small bowl for the cinnamon-sugar coating

Method

 

Step 1: Preheat & Prep

1. Preheat your oven to 350°F (175°C).
2. Line baking sheets with parchment paper.

Step 2: Cream the Butter & Sugars

1. In a mixing bowl, beat butter, granulated sugar, and brown sugar for 2–3 minutes, until smooth and fluffy.

Step 3: Add Egg & Vanilla

1. Add the egg and vanilla extract.
2. Mix until well combined.

Step 4: Mix Dry Ingredients

1. In a separate bowl, whisk together:
2. flour
3. baking soda
4. salt
5. ginger
6. cinnamon
7. cloves (if using)

Step 5: Combine

1. Add dry ingredients into wet ingredients.
2. Mix just until dough forms — do not overmix.

Step 6: Coat

1. Mix coating sugar and cinnamon in a small bowl.
2. Roll dough into balls (about 1 ½ tablespoons) and coat them in cinnamon-sugar mixture.

Step 7: Bake

1. Arrange cookies on baking sheet with space between them.
2. Bake 9–12 minutes, until edges are set and centers still look soft.

Step 8: Cool

1. Cool on the tray for 5 minutes, then move to a rack.

Notes

🧊 Storage

Store in an airtight container up to 5 days.

Freeze baked cookies up to 3 months.

Warm in the microwave for 8 seconds for extra softness.

🥄 Variations

Extra Chewy:
Bake 1 minute less and let cool on tray.

Spicier:
Add an extra ½ teaspoon ginger.

Holiday Version:
Add a tiny pinch of nutmeg.

Glazed Finish:
Drizzle with simple powdered sugar icing once cooled.

Chocolate Chip Twist:
Stir in ½ cup white chocolate chips for sweet contrast.

❓ 10 FAQs

Can I use salted butter?
Yes — reduce added salt to a tiny pinch.

Do I have to chill the dough?
Not required — but chilling 15 minutes makes thicker cookies.

Can I make them gluten-free?
Yes — use a 1:1 gluten-free flour blend.

Can I freeze the dough?
Yes — freeze rolled dough balls and bake as needed.

Why are my cookies flat?
Dough was warm — chill next time.

Why are they dry?
Overbaked — remove when centers still look soft.

Can I use dark brown sugar?
Yes — deeper flavor and extra chew.

Can I skip cloves?
Yes — they are optional.

Are they very sweet?
Perfectly balanced sweet + warm spice.

Are these good for gifting?
Yes — they stay soft and pack well.

🏁 Conclusion

These Gingerdoodle Cookies are soft, warm, spiced, and full of cozy flavor. They’re the perfect blend of gingerbread and snickerdoodle — familiar, comforting, and absolutely irresistible.

Soft. Sweet. Spiced.
The cookie you’ll bake all year long.