Easy Gingerdoodle Cookie Recipe

This Easy Gingerdoodle Cookie Recipe combines the warm, spiced goodness of a gingersnap with the soft, chewy texture of a snickerdoodle. With brown sugar, molasses, and classic holiday spices, these cookies are melt-in-your-mouth tender and perfect for cozy baking days, cookie exchanges, or holiday dessert tables.

Why You’ll Love This Recipe

These gingerdoodles are the perfect blend of sweet and spiced. They’re incredibly soft, quick to make, and require no chilling—just mix, roll, and bake. The sugar coating gives them a delicate crunch on the outside while the inside stays soft and flavorful. Whether you’re a gingerbread fan or a snickerdoodle lover, this cookie is the best of both worlds.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ¾ cup butter, softened

• 1 cup brown sugar

• 1 egg

• ¼ cup molasses

• 2¼ cups all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• ½ teaspoon ground cloves

• ¼ teaspoon salt

• ¼ cup granulated sugar (for rolling)

Directions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.

3. Beat in the egg and molasses, mixing until smooth and scraping down the sides as needed.

4. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.

6. Roll the dough into tablespoon-sized balls and then roll each ball in the granulated sugar.

7. Place dough balls 2 inches apart on the prepared baking sheet.

8. Bake for 8–10 minutes, or until the edges are set and the centers look slightly soft.

9. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields about 32 cookies.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

• Crispier Cookies: Bake an extra 1–2 minutes for a crisper texture.

• Add a Sugar Glaze: Drizzle with a simple powdered sugar glaze for extra sweetness.

• Spicy Kick: Add a pinch of cayenne or extra ginger for a bold spice profile.

• Molasses Swap: Use dark corn syrup or maple syrup if molasses isn’t available (note: flavor will vary).

• Chai Twist: Add a pinch of ground cardamom or nutmeg for a chai-inspired flavor.

• Sandwich Cookies: Fill two cookies with vanilla or cream cheese frosting for a decadent treat.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Freezing: Freeze unbaked dough balls for up to 2 months. Bake from frozen, adding 1–2 minutes to the baking time. You can also freeze baked cookies and thaw as needed.

Reheating: To restore softness, microwave a cookie for 5–7 seconds before serving.

FAQs

Can I use blackstrap molasses?

Blackstrap molasses is more bitter and less sweet than regular molasses, so it’s not recommended for this recipe.

Do I need to chill the dough?

No chilling is necessary, making this a quick and easy cookie recipe.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free flour blend designed for baking.

How do I know when they’re done?

The edges should look set, and the centers may look slightly underbaked—they’ll continue to firm up as they cool.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches.

What kind of brown sugar should I use?

Light or dark brown sugar both work, but dark brown sugar will give a richer molasses flavor.

Can I make them ahead of time?

Yes, dough can be made up to 2 days in advance and stored in the fridge.

Can I use a cookie scoop?

Absolutely—using a tablespoon-sized scoop ensures even-sized cookies.

Why are my cookies flat?

This could be due to overly soft butter or overmixing. Make sure your butter is softened but not melted.

Can I roll them in cinnamon sugar instead?

Yes, for more of a snickerdoodle twist, use a cinnamon-sugar blend for rolling.

Conclusion

These Easy Gingerdoodle Cookies are a spiced, soft, and sweet treat that combines the best parts of two classic cookies. They’re quick to whip up, require simple pantry ingredients, and are always a hit. Whether for the holidays or an everyday indulgence, this recipe will quickly become a go-to favorite.