Desserts

Gingerdoodle Cookies

Gingerdoodle Cookies are the perfect pairing between ginger snaps and snickerdoodle cookies. These bake perfectly in the oven creating a crispy edge, but a soft gooey and chewy center. They're filled with ginger spice and coated in cinnamon and sugar.

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gingerdoodle cookies on a plate

Why You’ll Love This Recipe

  • Gingerdoodle Cookies come together in under 30 minutes.
  • There is no dough chilling time.
  • These cookies are crispy on the edges, but soft chewy and gooey in the center.
  • Filled with ginger spice and coated in cinnamon and sugar for the perfect pairing.
  • A unique cookie to make for any baking this holiday season.
  • You’ll love the texture of these cookies, with the molasses flavor, cinnamon, ginger, and cloves.
  • If you loved this recipe, check out my gluten free chocolate chip christmas cookies for another classic.

Ingredients And Substitutions

These are the main ingredients and substitutions for Gingerdoodle Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.

I prefer to use grass-fed butter because of the quality and high fat content which adds to the texture and flavor of any cookie. But any butter works great too. I have not tested this recipe with dairy free butter.

Coconut sugar is one of my favorite sweeteners to use in my baking, but cane sugar works great too.

We will use one large egg yolk which is higher in fat content, which also adds depth and texture to this cookie. You can however, use the whole egg if desired, but please note the cookie texture may differ.

Molasses is necessary when creating anything ginger bread.

Cream of tartar is necessary for creating anything snickerdoodle.

I like to use vanilla bean paste in my baking, but vanilla extract works great too!

For the spices, we’ll use ground cloves, nutmeg, ginger, and cinnamon.

Salt helps to balance out all the flavors and a blend of baking powder and baking soda work together to create the best cookie texture.

All purpose flour is the best option for this recipe. If you are gluten free you can use a 1:1 swap such as Bob’s Red Mill or King Arthurs Gluten Free 1:1 flour. But please note, this will alter the texture of the cookie- but it will still taste fabulous!

all the ingredients that you need to make these gingercookies

How To Make

ONE: In an electric mixer, cream together the butter and sugar. Then, add in the egg yolk, vanilla extract and molasses.

TWO: Mix in the spices, salt, baking soda and baking powder. Then, add in the flour last. Mix until ingredients are combined, but do no over mix dough.

THREE: Use a single cookie scoop to scoop dough, roll into a ball with your hands and then coat in cinnamon and sugar. Add to a baking sheet and bake.

FOUR: Let cool on the baking sheet for 10 minutes before removing and enjoy!

a hand holding one of the gingerdoodle cookies

Tips And Tricks

An electric mixer works best for this recipe so that the butter and sugars are creamed together.

Using an egg yolk over the whole egg helps to create the perfect cookie texture. Egg yolk is higher in fat, while egg whites are higher in protein.

These cookies will be soft when they are pulled out of the oven, but will continue to bake on the baking sheet. That’s why it’s important to allow them to set for 10 minutes before removing.

How To Serve And Store

Serve these Gingerdoodle Cookies after they have set on the counter for about 10 minutes. Enjoy warm or at room temperature.

Store leftovers in an airtight container on the counter and enjoy up to 4 days.

ginger snickerdoodle cookie cut in half to show the inside texture.

Taste And Texture

These Gingerdoodle cookies are filled with ginger and molasses flavor, but it is not over powering. They have a slight spice to them and then are filled with sweetness from the cinnamon and sugar coating.

The texture is crispy on the edges, but soft, chewy and gooey in the center. The cookie is flat and crisp.

Frequently Asked Questions

Can I use gluten free flour instead of all purpose flour?

All purpose flour is the best option for this recipe. If you are gluten free you can use a 1:1 swap such as Bob’s Red Mill or King Arthurs Gluten Free 1:1 flour. But please note, this will alter the texture of the cookie- but it will still taste fabulous!

How can I make these vegan?

I have not tested this recipe without the egg yolk or with dairy free butter. However, I believe you can swap those out for dairy free butter and 1/4 cup of almond butter instead of the egg yolk. Let me know if you try in the comments below.

What is the difference between blackstrap molasses and regular?

Light or regular molasses is produced after the second boiling. Blackstrap molasses is what comes from a third boiling, and it’s very bitter. I don’t recommend using blackstrap for this recipe.

Other Recipes You May Like

If you make these Gingerdoodle Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Gingerdoodle Cookies

Gingerdoodle Cookies are the perfect pairing between ginger snaps and snickerdoodle cookies. These bake perfectly in the oven creating a crispy edge, but a soft gooey and chewy center. They're filled with ginger spice and coated in cinnamon and sugar.
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
9-11 minutes
TOTAL TIME:
30 minutes
Author - Hannah

Ingredients

Gingerdoodle Cookies

  • 6 Tbsp of grass-fed butter, at room temp
  • 3/4 cup coconut sugar, may sub cane sugar
  • 1 large yolk, room temperature
  • 1/4 cup molasses, not blackstrap molasses
  • 2 tsp vanilla bean paste, or vanilla extract
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup all purpose flour

Cinnamon and Sugar Coating

  • 1/3 cup cane sugar
  • 2 tsp cinnamon

SCALE:

1X

YIELDS:

15 cookies

Directions

  1. Preheat oven to 350F and prepare a baking sheet by lining it with parchment paper.
  2. In an electric mixer, cream together the butter and sugar until well incorporated. About 60 seconds.
  3. Then, add in the egg yolk, vanilla extract and molasses. Mix well.
  4. Add in the spices, salt, baking soda and baking powder.
  5. Then, add in the all purpose flour last. Mix until ingredients are combined, but do no over mix dough.
  6. Use a single cookie scoop, scoop dough, roll into a ball with your hands and then coat in cinnamon and sugar. Add to a baking sheet and bake for 9-11 minutes.
  7. Let cool on the baking sheet for 10 minutes before removing and enjoy!

Notes

  • An electric mixer works best for this recipe so that the butter and sugars are creamed together.
  • Using an egg yolk over the whole egg helps to create the perfect cookie texture. Egg yolk is higher in fat, while egg whites are higher in protein.
  • These cookies will be soft when they are pulled out of the oven, but will continue to bake on the baking sheet. That's why it's important to allow them to set for 10 minutes before removing.

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