A warm, spiced cookie with a soft center and a cinnamon-sugary crust — Gingerdoodle Cookies are the best of gingerbread and snickerdoodle in one bite.
introduction
Gingerdoodle Cookies combine bright ginger and warm spices with the familiar cinnamon-sugar finish of a snickerdoodle. They bake up tender with slightly crisp edges and a pleasing crackle across the top. If you enjoy simple, comforting cookies, you might also like this three-ingredient melt-in-your-mouth butter cookies for another quick treat.
why make this recipe
- Crowd-pleasing flavor: the balance of ginger, cinnamon, and brown sugar makes these widely appealing.
- Easy to follow: straightforward dough, no chilling required, and quick baking time.
- Versatile: serve them as an afternoon pick-me-up, alongside coffee, or as a holiday cookie with minimal fuss.
how to make Gingerdoodle Cookies
This recipe follows a classic creaming-method cookie process: cream butter and sugars, add the egg and vanilla, then fold in the dry ingredients. Roll into 1-inch balls, coat in the cinnamon-sugar mixture, and bake until the edges are lightly golden. The result is soft, spiced centers with a delightfully sweet, crackled exterior.
Ingredients :
2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, 3/4 cup unsalted butter, softened, 1 cup granulated sugar, 1/2 cup brown sugar, packed, 1 large egg, 1 teaspoon vanilla extract, For rolling: 1/4 cup granulated sugar, mixed with 1 teaspoon cinnamon
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- In another bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls and then roll each ball in the sugar-cinnamon mixture.
- Place cookies on a baking sheet lined with parchment paper, spaced about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Gingerdoodle Cookies
Serve warm or at room temperature. They pair beautifully with coffee, tea, hot chocolate, or a glass of milk. For a special touch, offer a scoop of vanilla ice cream between two cookies for an ice cream sandwich.
how to store Gingerdoodle Cookies
- Room temperature: store in an airtight container for up to 4 days.
- Refrigeration: keeps them for up to 10 days but may firm the texture; bring to room temperature before serving.
- Freezing: freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
tips to make Gingerdoodle Cookies
- Measure flour correctly: spoon and level the flour to avoid dense cookies.
- Don’t overmix: stop when the dry ingredients are incorporated to keep cookies tender.
- Uniform size: use a cookie scoop for even baking and consistent texture.
- Watch baking time: remove when edges are lightly golden — centers will continue to set as they cool.
- For extra chew, replace 1–2 tablespoons of flour with an equal amount of cornstarch.
variation (if any)
- Spicier gingerdoodles: increase ground ginger to 1 1/2 teaspoons and add 1/4 teaspoon ground cloves.
- Molasses boost: add 1 tablespoon molasses to the wet ingredients for deeper gingerbread flavor.
- Chocolate-dipped: half-dip cooled cookies in melted dark chocolate and let set for a decadent finish.
- Citrus hint: add 1 teaspoon grated orange zest to the dough for a bright twist.
FAQ
Q: Can I flatten the dough balls before baking?
A: Yes — for thinner, crisper cookies gently press balls slightly before baking and reduce bake time by 1–2 minutes as needed.
Q: Do I need to chill the dough?
A: No, this recipe is designed to bake right away. Chilling will firm the dough and can slightly alter spread.
Q: Can I make these gluten-free?
A: Substitute a 1:1 gluten-free flour blend that contains xanthan gum; texture may vary slightly.
Conclusion
For an alternate take and more texture notes, see the Chewy Gingerdoodle Cookies Recipe | The Novice Chef (Chewy Gingerdoodle Cookies Recipe | The Novice Chef).
