Gingerdoodle Cookies — Soft, Spiced & Cinnamon-Sugar Perfect

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

bake time 12

Total Time 22

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

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.

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.