Why You’ll Love These Gingerdoodle Cookies

Rich, Complex Taste: The combination of dark brown sugar and molasses creates a deep, caramel-like sweetness, beautifully balanced with warm spices for a delightful flavor experience.

Perfect Seasonal Treat: With classic holiday spices like ginger, cinnamon, and nutmeg, these cookies are ideal for festive gatherings and holiday cookie exchanges.

Soft & Chewy Texture: Each cookie presents a crispy exterior coated in sugar, giving way to a delectable chewy center.

Make-Ahead Friendly: Prepare the dough in advance and freeze it for up to three months, ensuring you have freshly baked cookies whenever the craving strikes.

Ingredients

• All-Purpose Flour & Cornstarch: Creates the base structure and ensures a tender crumb.
• Baking Soda: Works with molasses to provide the necessary leavening and a slightly lifted texture.
• Salt & Vanilla Extract: Enhances the flavors while balancing the sweetness.
• Spices: Ginger, cinnamon, cloves, and nutmeg deliver warmth and depth.
• Unsalted Butter: Contributes to a rich and tender texture.
• Sugar: Granulated sugar offers crispness, while dark brown sugar adds moisture and a deep, rich flavor.
• Egg: Provides structure and richness to the cookies.
• Unsulfured Molasses: Infuses the cookies with a classic gingerbread flavor and adds moisture.

How to Make Gingerdoodle Cookies

These Gingerdoodle cookies are perfect for sharing with loved ones or simply indulging yourself while curled up with a blanket and a good book. The aroma while baking is sure to tempt your taste buds!

Follow these straightforward steps:

1. Preheat the Oven

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

2. Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, cloves, nutmeg, and 1 tsp of ginger. Set aside.

3. Beat the Butter and Sugars

In a large mixing bowl, cream together the unsalted butter, brown sugar, and 1/4 cup granulated sugar until the mixture is light and fluffy, roughly 2-3 minutes.

4. Add the Wet Ingredients

Mix in the egg, molasses, and vanilla extract until the mixture is smooth.

5. Combine Dry and Wet Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.

6. Prepare the Sugar Coating

In a small bowl, combine the remaining granulated sugar, cinnamon, and 1 tsp of ginger for coating the cookies.

7. Shape the Cookies

Roll the dough into tablespoon-sized balls, coat them in the spiced sugar blend, and place each ball about 2 inches apart on the baking sheets.

8. Bake the Cookies

Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers remain soft.

9. Cool and Enjoy!

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Gingerdoodles!

Tips For the Best Gingerdoodle Cookies

These delightful cookies are sophisticated enough for your holiday cookie exchanges yet nostalgic enough to remind you of childhood Christmases. Here are some tips to ensure they turn out perfect every time:

• Proper Measuring: Spoon the flour into the measuring cup and level it off with a knife to avoid overpacking, which can lead to dry cookies.
• Use Room Temperature Ingredients: Let all ingredients sit out for 20-30 minutes before mixing for better incorporation.
• Try Fresh Ginger: For an extra kick, replace the ground ginger in the dough with about 1 tablespoon of freshly grated ginger, or add some chopped candied ginger for texture.
• Avoid Overmixing: Mix the wet and dry ingredients until just combined, ensuring no flour streaks remain. This is best done with a low-speed paddle or by folding by hand.
• Use a Cookie Scoop: This ensures uniform cookie size for even baking.
• Chill the Dough: If the dough is sticky, chill it for 20-30 minutes to make it easier to work with.
• Monitor Baking Time: Bake until the edges are just set, keeping the centers soft for that chewy texture.

How to Store Gingerdoodle Cookies

This heartwarming fusion of gingerbread and Snickerdoodles is almost too good to share, so consider doubling your batch and keeping some for yourself!

To Make Ahead:

Portion the dough and flash freeze on a baking sheet. Once frozen, transfer the dough balls to a freezer bag. They can be stored for 2-3 months. Simply thaw in the fridge overnight before baking.

To Store:

Keep cooled cookies in an airtight container at room temperature for up to one week.

To Freeze:

Flash freeze cooled cookies on a tray, then store them in a freezer-safe container or bag with parchment paper in between layers for up to 2-3 months.

More Snickerdoodle-Inspired Treats to Try

• Snickerdoodle Cupcakes
• Maple Snickerdoodles
• Toffee Doodle Cookies
• Snickerdoodle Bread