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Gingerdoodle Cookies – Soft, Chewy & Perfectly Spiced

These Gingerdoodle Cookies combine everything we love about snickerdoodles and gingerbread into one cozy, soft, melt-in-your-mouth cookie. They’re tender and chewy with warm cinnamon, ginger, and a hint of molasses, rolled in a sparkling cinnamon-sugar coating that bakes into the perfect crackly finish. They taste exactly like: A cozy sweater A warm hug A flickering candle Crisp fall mornings And twinkle-light holiday evenings These cookies are incredibly easy to make and stay soft for days, making them perfect for holiday gifting, cookie swaps, or late-night tea moments.
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Prep Time 12 minutes
bake time 11 minutes
Total Time 23 minutes
Servings: 28 cookies
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons molasses
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 ½ teaspoons ground ginger
  • ¼ teaspoon nutmeg
Cinnamon-Sugar Coating
  • ⅓ cup granulated sugar
  • 1 teaspoon cinnamon

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Baking tray
  • Parchment paper
  • Cooling rack

Method
 

Step 1:
  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Step 2:
  1. In a mixing bowl, cream the butter, granulated sugar, and brown sugar until soft and fluffy.
Step 3:
  1. Add the egg, vanilla, and molasses. Mix until smooth and caramel-colored.
Step 4:
  1. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
Step 5:
  1. Add the dry ingredients to the wet mixture and fold until a soft dough forms.
  2. If dough seems sticky, chill for 10 minutes.
Step 6:
  1. Mix the coating sugar + cinnamon in a small bowl.
Step 7:
  1. Roll dough into balls and coat completely in cinnamon-sugar.
Step 8:
  1. Bake 8–11 minutes — remove while centers still look soft.
  2. They will set as they cool.
Step 9:
  1. Cool 2 minutes on tray, then move to cooling rack.

Notes

🧊 Storage & Reheating
Store in an airtight container for up to 6 days — they stay soft.
Freeze baked cookies for 2 months.
Warm one in the microwave for 6 seconds for a fresh-baked feel.
🥄 Variations
Extra Sparkle: Roll twice in cinnamon-sugar.
Holiday Bakery Style: Add a light vanilla glaze drizzle.
Spice Lover’s Version: Add a pinch of cloves for deeper warmth.
Chewy Center Boost: Add 1 extra tablespoon molasses.
❓ 10 FAQs
Are these soft or crispy?
Soft, chewy, and tender — never crunchy.
Can I skip molasses?
No — it creates the gingerdoodle flavor & texture.
Can I use dark brown sugar?
Yes — flavor becomes richer and deeper.
Why chill dough?
It helps cookies stay thick and chewy.
Can I use gluten-free flour?
Yes — use cup-for-cup replacement.
Do they freeze well?
Very well — freeze unbaked dough balls and bake later.
Can kids help?
Yes — rolling in cinnamon-sugar is fun.
Can I add chocolate chips?
Yes — white chocolate pairs beautifully.
Can I make them jumbo-size?
Bake 2 minutes longer.
Why do they crack on top?
That’s the signature gingerdoodle look — perfect!
🏁 Conclusion
These Gingerdoodle Cookies are the ultimate cozy baking treat — warm, soft, lightly sweet, and full of comforting spices. They bring joy to the kitchen, warmth to the home, and sweetness to any season — especially fall and the holidays.
Bake them for sharing.
Bake them for comfort.
Bake them because cozy tastes like this.