Gingerdoodle Cookies
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I have a soft spot for gingerdoodle cookies — the little crackled tops, the warm hit of ginger, and that satisfying sugar-cinnamon crust. These are a chewy-yet-tender cookie made with molasses and warming spices; they’re perfect for a holiday cookie swap, an afternoon with tea, or a quick bake when you want something nostalgic and cozy. If you want a version that balances spice and chew without being overly sticky, this recipe delivers every time. For a quick reference to a very similar version I tested before, see this gingerdoodle recipe I compared during recipe development.
Why you’ll love this dish
These gingerdoodle cookies hit the sweet spot between a ginger snap and a snickerdoodle: spicy molasses depth with a cracked, cinnamon-sugared exterior and a soft center. They’re fast to mix, use pantry staples, and scale well for big batches at holiday time. Families love them because kids can help roll the dough in sugar, and they store and freeze well for make-ahead cookie trays.
“The balance of molasses and ginger makes these my go-to holiday cookie — warm, chewy, and never too sweet.”
They’re ideal for cookie exchanges, school bake sales, or when you want a warm, spiced treat with coffee or milk.
Step-by-step overview
- Whisk the dry spices and leaveners so flavor is even.
- Cream butter and brown sugar until fluffy, then add molasses, egg, and vanilla.
- Fold in dry ingredients into the wet until just combined; chill briefly if the dough is soft.
- Scoop, roll in cinnamon-sugar, and bake at moderate heat until the centers are set but still tender.
- Cool on a rack to finish setting.
This gives you a chewy interior with a crackled top and a lightly crisp sugar crust.
What you’ll need
- 2 1/4 cups all-purpose flour (spooned and leveled; substitute 1:1 gluten-free blend if needed)
- 1 tablespoon cornstarch (helps tenderness)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger (use fresh for brighter flavor)
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup molasses (not blackstrap)
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (mix with granulated sugar)
Notes/substitutions: use coconut oil in place of butter for a dairy-free swap, but texture will be slightly different. If you prefer a less intense molasses flavor, reduce molasses to 3 tablespoons and add 1 tablespoon maple syrup.
(If you want a simpler cookie while the oven’s warm, try this quick 3-ingredient peanut butter oatmeal cookie I often make when I’m short on time.)
Step-by-step instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat.
- In a medium bowl, whisk together flour, cornstarch, baking soda, salt, ginger, cloves, and nutmeg. Set aside.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy — about 2–3 minutes. Scrape down the bowl.
- Add molasses and beat until incorporated. Mix in egg and vanilla until the batter is smooth.
- Fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep cookies tender. If the dough feels very soft, chill 15–20 minutes.
- In a small bowl, combine granulated sugar and cinnamon.
- Scoop dough by tablespoon or using a 1.5-tablespoon cookie scoop. Roll each ball between your palms, then roll in the cinnamon-sugar to coat. Place 2 inches apart on prepared baking sheets.
- Bake 9–11 minutes, until edges are set and centers still look slightly soft. The cookies will puff and crack — that’s right. Do not overbake; they firm up as they cool.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Baking note: ovens vary. Start checking at 8.5 minutes if your oven runs hot. For thicker cookies, add a minute or two.
Best ways to enjoy it
- Serve warm with a mug of chai, coffee, or hot cocoa.
- Plate alongside vanilla ice cream for a campfire-style dessert.
- Make a sandwich cookie: spread a thin layer of buttercream or cream cheese frosting between two cookies.
- Pack a few in a lunchbox — they travel well and make a comforting afternoon pick-me-up.
For holiday trays, arrange with contrasting treats (shortbread, chocolate-dipped pretzels) so the gingerdoodles’ spicy notes stand out.
Storage and reheating tips
- Room temperature: store in an airtight container for up to 4–5 days. Add a slice of bread to the container to help keep them soft (replace the bread after 24 hours).
- Refrigerator: not necessary unless your kitchen is very warm, but cookies will keep up to 7 days.
- Freezing: freeze baked cookies in a single layer on a sheet for 1 hour, then transfer to a freezer bag or container for up to 3 months. Thaw at room temperature. You can also freeze dough balls on a sheet; once solid, bag and bake from frozen (add 1–2 minutes to baking time).
- Reheating: warm in a 300°F (150°C) oven for 3–5 minutes or microwave a single cookie for 8–10 seconds for a just-baked feel.
Food safety: let cookies cool completely before sealing to avoid condensation and sogginess.
Pro chef tips
- Bring butter and egg to room temperature for even creaming and better rise.
- Cornstarch is small but key — it makes these cookies tender and slightly cakey in the best way. Don’t skip it.
- Chill the dough briefly if it’s sticky; cold dough spreads less and produces those pretty crackles.
- Use light brown sugar for a milder molasses note; dark brown will deepen the flavor.
- For uniform cookies, use a cookie scoop and rotate baking sheets halfway through baking.
- If you like a more pronounced crackle, gently press dough balls flat with the bottom of a glass before baking.
If you want to experiment with a few ingredient swaps later, I also keep a reliable simple peanut-butter cookie recipe handy: 3-ingredient peanut butter cookies are an easy fallback when pantry time is short.
Creative twists
- Browned butter gingerdoodles: brown the butter for a nutty depth, chill it, then proceed — reduces spread slightly and adds caramel notes.
- Chocolate-dipped: dip half the cooled cookie in melted dark chocolate and sprinkle with flaky salt.
- Spiced orange: add 1 teaspoon orange zest to the dough for a bright citrus note that pairs beautifully with ginger.
- Vegan version: replace butter with vegan spread and use a flax egg (1 tbsp ground flax + 3 tbsp water, chilled 5 minutes) and 3 tbsp molasses — texture changes but flavor remains.
- Extra-crunch top: after rolling in cinnamon sugar, press coarse sugar (turbinado) on some cookies for a crunchy contrast.
Your questions answered
Q: Can I make the dough ahead of time?
A: Yes. Dough can be refrigerated for up to 48 hours — bring to room temperature or bake straight from cold (add 1–2 minutes). You can also freeze dough balls for up to 3 months and bake from frozen, adding a minute or two to the bake time.
Q: What if I don’t have molasses?
A: Molasses provides depth and chewiness. Substitute with 3 tablespoons maple syrup plus 1 tablespoon brown sugar if needed; the flavor will be different but still good.
Q: Why is cornstarch in the recipe?
A: Cornstarch tenderizes the crumb and gives a soft, almost cakey interior while keeping the exterior slightly crisp — it’s a small change that improves texture.
Q: How do I keep cookies chewy instead of crisp?
A: Remove from the oven when centers still look slightly soft. Cool on the baking sheet for 5 minutes before transferring to a rack. Store in an airtight container with a slice of bread if needed.
Q: Can I make them gluten-free?
A: Use a 1:1 gluten-free flour blend that contains xanthan gum. Texture will be slightly different; the cornstarch still helps with tenderness.
Conclusion
If you love warm spices and a cookie that’s both cozy and a little chewy, these gingerdoodle cookies are worth baking again and again. For more recipe variations and a slightly different technique, check this classic take on Gingerdoodle Cookies – Like Mother, Like Daughter, a chewy recipe with great notes on texture. For a chewier, slightly different approach, here’s another perspective from Chewy Gingerdoodle Cookies Recipe | The Novice Chef. And if you want a photo-driven step guide while you bake, this version on Gingerdoodle Cookies Recipe – Handle the Heat is a useful companion. Happy baking — may your kitchen smell like ginger and sugar.
Gingerdoodle Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat.
- In a medium bowl, whisk together flour, cornstarch, baking soda, salt, ginger, cloves, and nutmeg. Set aside.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy — about 2–3 minutes. Scrape down the bowl.
- Add molasses and beat until incorporated. Mix in egg and vanilla until the batter is smooth.
- Fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep cookies tender. If the dough feels very soft, chill 15–20 minutes.
- In a small bowl, combine granulated sugar and cinnamon.
- Scoop dough by tablespoon or using a 1.5-tablespoon cookie scoop. Roll each ball between your palms, then roll in the cinnamon-sugar to coat. Place 2 inches apart on prepared baking sheets.
- Bake 9–11 minutes, until edges are set and centers still look slightly soft. The cookies will puff and crack — that’s right. Do not overbake; they firm up as they cool.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Nutrition
Notes
Gingerdoodle Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat.
- In a medium bowl, whisk together flour, cornstarch, baking soda, salt, ginger, cloves, and nutmeg. Set aside.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy — about 2–3 minutes. Scrape down the bowl.
- Add molasses and beat until incorporated. Mix in egg and vanilla until the batter is smooth.
- Fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep cookies tender. If the dough feels very soft, chill 15–20 minutes.
- In a small bowl, combine granulated sugar and cinnamon.
- Scoop dough by tablespoon or using a 1.5-tablespoon cookie scoop. Roll each ball between your palms, then roll in the cinnamon-sugar to coat. Place 2 inches apart on prepared baking sheets.
- Bake 9–11 minutes, until edges are set and centers still look slightly soft. The cookies will puff and crack — that’s right. Do not overbake; they firm up as they cool.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
