Okay, friends, let me tell you about these Gingerdoodle Cookies. Imagine a snickerdoodle, but with a warm, spicy hug. That’s exactly what these are! I swear, the first time I made them, the smell of ginger and cinnamon wafting through the house was pure magic. My grandma used to make the best snickerdoodles, but honestly, these Gingerdoodle Cookies might just steal the show. They’re incredibly soft, have that perfect crackled top, and the hint of ginger just makes them so darn comforting. This recipe is dangerously easy, too. I whipped up a batch last week in under an hour, start to finish, and they vanished even faster.
What is gingerdoodle cookie?
Think of Gingerdoodle Cookies as the snickerdoodle’s more adventurous sibling. While snickerdoodles rely on that classic cinnamon-sugar coating and tangy cream of tartar, Gingerdoodle Cookies incorporate ginger, cloves, and nutmeg into the dough itself, creating a deeper, warmer spice profile. It’s essentially a soft, chewy cookie rolled in cinnamon-sugar (like a snickerdoodle!) but with a delightful kick of ginger. The name? Well, it’s just a fun mashup of “ginger” and “snickerdoodle,” and it perfectly describes what you’re getting: a truly scrumptious spiced cookie. I always get asked about the difference, and honestly, the best way to understand is to taste it!
Why you’ll love this recipe?
Let me count the ways! First, the flavor. The combination of ginger, cinnamon, cloves, and nutmeg is simply divine. It’s a symphony of warm spices that makes every bite feel like a cozy hug. It’s not overpowering, just perfectly balanced. Second, these Gingerdoodle Cookies are surprisingly easy to make. I’m not kidding! You probably have most of the ingredients in your pantry already. It’s a great recipe to make with kids because they can help roll the dough into balls and coat them in the cinnamon-sugar mixture. What I love most about this is how the spices make your whole house smell like a cozy bakery. Plus, they’re cheaper than buying fancy spiced cookies at the store, and they taste a million times better! These are great if you like gingerbread, but want something softer, or if you’re just wanting something different other than your usual chocolate chip cookie. This is perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake.
How to Make Gingerdoodle Cookies
Quick Overview
Making these Gingerdoodle Cookies is as easy as 1-2-3! You’ll start by mixing the dry ingredients, then the wet. Next, combine them, roll the dough into balls, coat them in cinnamon sugar, and bake! The beauty of this recipe is that it’s pretty forgiving. You don’t need to be a master baker to pull these off. The most important thing is to not overbake them, so they stay nice and soft. I promise you, you’ll be surprised at how simple it is to get that perfect, crackled top and chewy center.
Ingredients
For the cookies: For Cookies:
* 2 1/4 cups all-purpose flour: I always use unbleached for the best flavor and texture.
* 1 teaspoon baking soda: Helps with that signature cookie puff.
* 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
* 1 teaspoon ground ginger: The star of the show! Don’t skimp on this.
* 1 teaspoon ground cinnamon: Adds warmth and a touch of sweetness.
* 1/4 teaspoon ground cloves: A little goes a long way; adds depth.
* 1/4 teaspoon ground nutmeg: Provides a subtle, nutty note.
* 1 cup (2 sticks) unsalted butter, softened: Make sure it’s truly soft for easy creaming.
* 3/4 cup granulated sugar: For sweetness and crisp edges.
* 1/4 cup packed light brown sugar: Adds moisture and a hint of molasses.
* 2 large eggs: Bring them to room temperature for better emulsification.
* 1 teaspoon Vanilla Extract: Enhances the other flavors.
For the Cinnamon-Sugar Coating:
* 1/4 cup granulated sugar
* 2 teaspoons ground cinnamon
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easy. I always do this first so that the oven is ready to go when the dough is done.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Whisking ensures everything is evenly distributed, which is super important for the texture of the cookies. If you skip this step, you might end up with pockets of spice in some cookies and not in others!
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. What is the best way to make this happen with an electric mixer? Add the eggs one at a time, beating well after each addition. Stir in the sugar. Make sure the butter is softened, not melted! Otherwise, the cookies will spread too thin.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you not overmix? If you overmix the flour, the gluten will develop, which can result in tough cookies. How do you mix flour and sugar until smooth?
Step 5: Prepare Coating
In a small bowl, combine the granulated sugar and cinnamon for the coating. Mix well. What gives Gingerdoodle Cookies their unique flavor?
Step 6: Roll & Coat
Roll dough into 1-inch balls. If you have a large ball, roll it in the cinnamon-sugar mixture, coating evenly. Place the coated balls on the prepared baking sheet, leaving about 2 inches between each cookie. If the dough is too sticky, you can chill it in the fridge for about 15-20 minutes before rolling.
Step 7: Bake
Bake for 8-10 minutes, or until the edges are lightly golden and the tops are slightly cracked. Don’t overbake them! They should still be soft in the center. I always set a timer for 8 minutes and then check them every minute after that. Oven temperatures can vary, so keep an eye on them.
Step 8: Cool
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. This prevents them from breaking. What are some of the best cold drinks to eat at room temperature?
Step 9: Serve
Serve and enjoy! Gingerdoodle Cookies are delicious with a glass of milk, Ice Cream, or even just plain vanilla. Vanilla ice cream. Can you store them in an airtight container at room temperature for up to 3 days?
What should I serve it with?
Gingerdoodle Cookies are incredibly versatile. They can be enjoyed any time of the day.
What is a good morning treat?How do you make a good start to your day? I love crumbling them over yogurt for a little extra sweetness and spice.
For Brunch:Serve them alongside a platter of fresh fruit and enjoy with mimosas. They add a touch of warmth and spice to any brunch spread.
As Dessert:Enjoy with a scoop of vanilla Ice Cream or whipped cream. What are some good substitutes for a drizzle of caramel sauce?
For Cozy Snacks: Curl up with a warm Gingerdoodle Cookie and a mug of hot chocolate on a chilly evening. They’re the Perfect Comfort Food!
My family loves these with a scoop of vanilla Ice Cream. I love them straight from the oven! What’s better than hot chocolate? What makes spices so warm?
How do you make gingerdoodle cookies?
How do I make Gingerdoodle Cookies?
Softened Butter: What Make sure your butter is truly softened, not melted. This is crucial for achieving that light and fluffy texture. If the butter is too cold, it won’t cream properly with the sugar. If it’s too melted, the cookies will spread too thin.
Don’t Overmix:Be careful not to overmix the dough. If you overmix gluten in a flour, it can result in hard cookies. Mix until the flour disappears, then stop.
Chill the Dough (If Needed):If the dough is too sticky, you can chill it in the fridge for about 15-20 minutes before rolling. What makes it easier to handle?
Evenly Sized Cookies: What are Use a cookie scoop to ensure that all of your cookies are the same size. This helps them bake evenly.
Don’t overbakDon’t overbake cookies! When you take them out of the oven, they should still be soft in the center. They will continue to firm up as they cool.
Spices: What areFeel free to adjust the spices to your liking. If you prefer a stronger ginger flavor, add some ground ginger. If you like a spicier cookie, add cayenne pepper.
I’ve learned that sometimes the amount of molasses can be too much, so make sure to use only a 1/4 cup like the recipe states. I made the mistake of thinking more is better, and it was not. It was a very sad batch.
Storing and Reheating Tips
These Gingerdoodle Cookies are best enjoyed fresh, but they can also be stored for later!
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They will stay soft and chewy.
Refrigerator Storage: For longer storage, you can store the cookies in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving.
Freezer Instructions: To freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving.
Reheating: If you want to warm up the cookies, you can microwave them for a few seconds or bake them in a preheated oven at 350°F (175°C) for a few minutes. Be careful not to overheat them, or they will become dry.
I always make sure to let them cool down completely before storing them. Otherwise, they can get a little sticky.
Frequently Asked Questions
Final Thoughts
These Gingerdoodle Cookies are more than just a recipe; they’re a little slice of comfort. The warmth of the spices, the soft and chewy texture, and the simple preparation make them a winner every time. I truly believe anyone can make these and they will always impress. If you loved these, you might also like my classic snickerdoodle recipe or my gingerbread cookies. But honestly, these Gingerdoodle Cookies hold a special place in my heart because they’re so unique and flavorful. Give them a try, and let me know what you think in the comments! Happy baking, friends! I can’t wait to hear how yours turn out!
