Tessa’s Recipe Rundown
TASTE: Werm spices with the perfect balance of sweetness.
TEXTURE: Like a soft, puffy snickerdoodle and a chewy gingersnap had a baby.
EASE: Super simple and quick – you don’t even need to chill the dough!
PROS: Festive and unusual holiday cookies, perfect for any party or to add to your cookie platter.
CONS: None!
WOULD I MAKE THIS AGAIN? Absolutely.
This post may contain affiliate links. Read ourdisclosure policy.
These Gingerdoodle cookies are the perfect taste and texture mash-up of puffy, soft snickerdoodles, and richly-spiced gingersnap cookies.
It wouldn’t be December without dozens of cookies. We all have our family favorites that become holiday traditions, but this year I’m adding one to the mix that’s the best of both worlds.
I literally took my favorite Snickerdoodle recipe and my favorite Gingersnap recipe and combined them. The first batch ended up too flat and crisp for my liking. That was because they contained more baking soda, which can promote spread and browning.
So, for the second batch, I reduced the baking soda and increased the cream of tartar. The resulting cookies had that characteristic soft snickerdoodle texture with all the gingersnap flavor I love. Perfect!
I think they might even become one of your holiday baking traditions!
I’m teaming up with OXO to bring you this cookie recipe. You all know by now that my love for their Cookie Scoops is endless. I use them every single time I make cookies, which is embarrassingly often.
But they have so many other cookie baking tools that are an absolute must in the kitchen during this time of year. I baked these cookies on the OXO Non-Stick Pro Cookie Sheet, which makes for super easy cleanup and beautifully caramelized edges.
Their Silicone Cookie Spatula is the perfect size for easily maneuvering tons of holiday cookies. My recent favorite is their brand new Cooling Rack which is both beautiful and ultra functional. And if you haven’t tried out their nesting mixing bowls, they actually have a non-slip base so you can whisk and stir vigorously without the bowl sliding around everywhere.
These kitchen goodies are just perfect for cookie baking. I’d definitely add a few to your holiday wish list, or put together a cute cookie baking gift basket for any bakers in your life!
How to Make Gingerdoodle Cookies
Tips for SOFT Gingerdoodle Cookies
- Be sure to measure your flour correctly by weighing it with a digital scale. If you don’t have one, use the spoon and level method (learn more about that here) to avoid creating cakey, dense, or tough cookies that don’t spread.
- Measuring your dry ingredients accurately is one of the best ways to improve your baking.
- If you don’t measure your flour correctly, you could end up with dry, hard cookies lacking in flavor.
What Can I Use Instead of Molasses?
If you cannot get molasses where you live, you can try substituting honey or dark corn syrup – but the flavor and texture of your Gingerdoodle Cookies will change. Be sure to use regular unsulphured molasses (like Grandma’s or Brer Rabbit brands). Don’t use blackstrap molasses, as it has a harsh and bitter flavor.
The Spices in Gingerdoodle Cookies
Check your spices to ensure they’re not expired. Even if they’re not expired, give them a sniff and make sure they’re still very aromatic. Older spices carry less flavor; fresh spices will carry a LOT more flavor. So, just be aware of that and feel free to adjust accordingly.
Tips for Making Gingerdoodle Cookies Ahead of Time
Fridge
Gingerdoodle Cookie dough can be stored in the fridge for up to 3 days. Let it sit at room temperature until it’s warm enough to scoop into balls. When refrigerating dough, it’s really important to store it in an airtight container like the OXO Smart Seal Glass Containers. If you don’t, the dough can easily dry out in the fridge environment.
Freezer
- Balls of cookie dough are practically essential to any freezer around the holidays! This is the most convenient way to store cookie dough.
- Simply shape the dough into balls using a medium 1 1/2-Tablespoon sized OXO Cookie Scoop, then place them on a parchment-lined baking sheet and freeze until firm. Remove the frozen balls to an OXO glass food storage container and store in the freezer for up to 6 weeks.
- To bake from frozen, add about 2 minutes to the baking time. Or, allow the dough to come to a cool room temperature then bake normally. The colder the dough when it enters the oven, the thicker the cookie will be!
Storing Baked Cookies
Cooled cookies can be stored in an airtight container at room temperature for about 5 days. I prefer the OXO Smart Seal Glass Containers. They protect the cookies from getting squashed and make for easy transportation to any holiday party.
To keep the cookies extra soft, try adding a tortilla or piece of bread to the container. To reheat and refresh the cookies, place them in a 350°F oven for about 3 minutes.
More Recipes You’ll Love:
- Crispy Gingersnaps
- Chewy Chocolate Gingerbread Cookies
- Gingerbread White Chocolate Blondies
- Gingerbread Brownies
- Gingerbread Sheet Cake
Gingerdoodle Cookies
By: Tessa Arias
4.75 from 16 votes
Yield: 22 cookies
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Review Print
The perfect combination of snickerdoodle and gingersnap, these easy Gingerdoodle cookies are puffy and soft, and filled with cozy, warming spices.
Ingredients
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) dark brown sugar, lightly packed
- 1/3 cup (113 grams) molasses*
- 1 large egg
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 2 1/4 cups (286 grams) all-purpose flour
For rolling:
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat the oven to 350°F. Line large baking sheets with silicone mats or parchment paper.
In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the ginger, cinnamon, cloves, salt, cream of tartar, baking soda, and flour and beat until combined.
Mix the 1/2 cup granulated sugar with the cinnamon in a shallow dish. Using the
OXO medium spring-loaded cookie scoop, shape the dough into 1 1/2 tablespoon balls. Roll in the cinnamon sugar before placing on the prepared baking sheets. Flatten slightly with the palm of your hand. Bake for 12 to 14 minutes, or until set.
Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 5 days.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe Notes
* If you cannot get molasses where you live, you can try substituting honey or dark corn syrup – but the flavor and texture of your Gingerbread Sheet Cake will change. Be sure to use regular unsulphured molasses (like Grandma’s or Brer Rabbit brands). Don’t use blackstrap molasses, as it has a harsh and bitter flavor.
This post was originally published in 2017 and has been updated with additional recipe tips.
