Description
These Gingerdoodle Cookies combine the best of both worlds—soft, chewy snickerdoodles and warmly spiced ginger cookies. Rolled in cinnamon-sugar with a hint of ginger, they bake up puffy, crackly, and irresistibly tender.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 tbsp molasses
- Rolling Sugar:
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add egg, vanilla, and molasses and mix until smooth.
- Slowly add the dry ingredients to the wet ingredients and mix until combined.
- In a small bowl, combine rolling sugar ingredients.
- Scoop 1–2 tbsp portions of dough, roll into balls, and coat in cinnamon-ginger sugar.
- Place on baking sheets 2 inches apart and bake for 9–11 minutes until soft and crackly.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For extra soft cookies, remove them from the oven while the centers still look slightly underbaked. Chill the dough for 20–30 minutes if you prefer a thicker cookie. Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 18mg
Keywords: gingerdoodle cookies, ginger snickerdoodles, holiday cookies, soft cookies, spiced cookies