Gingerdoodles Recipe

This Gingerdoodles Recipe gives you the best of both worlds—soft, chewy ginger molasses cookies wrapped in a cozy cinnamon-sugar snickerdoodle coat, perfect for holiday cookie plates or a quiet cup of tea.

Every December, once the spice jars start sliding to the front of my pantry on their own, I know it’s time for these gingerdoodles. They’re a mash-up of classic chewy ginger cookies and old-fashioned snickerdoodles: warm with ginger and molasses, rolled in cinnamon sugar, and baked until the edges just set and the centers stay soft and crinkly.

Think of them as your new go-to holiday cookie recipe when you can’t decide between ginger molasses cookies and soft spice cookies. They’re festive without being fussy, easy enough for a weeknight, and pretty enough for Christmas cookie ideas, cookie swaps, and gift tins.

I first made these when my kids were in middle school and wanted “something like gingerbread, but softer… and more like a snickerdoodle.” Challenge accepted. After a few rounds of testing (and a lot of cookie “quality control” with coffee), this recipe became a family favorite. Now my grandchildren help roll the dough in sugar, and I just stand there, covered in flour, smiling.

This Gingerdoodles Recipe uses pantry staples, a good hit of ground ginger, and a touch of cinnamon and cloves. The result? Soft, chewy, spiced drop cookies that taste like the holidays, but honestly, I bake them year-round.

Why You’ll Love This Gingerdoodles Recipe

Soft, chewy centers every time – No dry, crunchy cookies here; the molasses and brown sugar keep them tender.

Big holiday flavor with simple ingredients – You probably have most of what you need right now in your pantry.
Perfect for Christmas cookie ideas and gift boxes – They travel well and stay soft for days, which makes them great for sharing.
No fancy tools required – A bowl, a hand mixer (or stand mixer), and a baking sheet are all you need.

Make-ahead friendly – You can chill the dough or freeze the cookie balls and bake later, which is a lifesaver during busy festive baking.
Customizable spice level – Love bold ginger? Add a little more. Prefer milder soft spice cookies? Scale it back.
Kid- and crowd-approved – The cinnamon sugar coating makes them taste familiar, even to folks who think they “don’t like ginger.”

Great texture for homemade ginger cookies – Slightly crisp edges, wrinkly tops, and a moist, chewy inside—everything you want in a cookie.

Ingredients

These measurements make about 28–32 medium cookies, depending on how generous your scoop is.

2 ¼ cups (270 g) all-purpose flour
Use a standard all-purpose; I like King Arthur or Gold Medal for consistent results. Spoon and level so you don’t pack in too much.
2 tsp ground ginger
For a stronger ginger flavor, you can go up to 2 ½ teaspoons.
1 tsp ground cinnamon
This rounds out the ginger and leans into that snickerdoodle vibe.
¼ tsp ground cloves
Just a pinch gives that classic ginger molasses cookie warmth.

½ tsp baking soda
Helps the cookies spread just enough and stay soft.
½ tsp baking powder
Adds lift and those pretty crinkles on top.
½ tsp fine sea salt
Balances sweetness; if using table salt, use just under ½ teaspoon.

¾ cup (170 g) unsalted butter, softened
Let it sit at room temperature 30–45 minutes; it should press in easily but not feel greasy.
¾ cup (150 g) packed light brown sugar
Adds moisture, flavor, and chew.
¼ cup (50 g) granulated sugar
For structure and a bit of crisp at the edges.

1 large egg, room temperature
Cold eggs can stiffen the butter, so if you forget, just sit it in warm water for 5–10 minutes.
¼ cup (60 ml) unsulfured molasses
I like Grandma’s or Brer Rabbit; avoid blackstrap, which is too bitter for this recipe.
1 ½ tsp pure vanilla extract
Gives a cozy, bakery-style flavor.

Cinnamon Sugar Coating

¼ cup (50 g) granulated sugar
1 ½ tsp ground cinnamon

If you love extra spice, add a tiny pinch of ground ginger to the coating as well.

Directions

Preheat the oven and prepare your pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps the cookies bake evenly with nice bottoms (yes, cookie bottoms matter).

Mix the dry ingredients
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, baking powder, and salt. Set aside. Whisking instead of sifting is fine here, as long as everything is well combined.
Cream the butter and sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed for about 2–3 minutes, until light and fluffy. The mixture should look slightly lighter in color and feel airy—this step helps create that tender, chewy texture.
Add egg, molasses, and vanilla
Beat in the egg, scraping down the sides of the bowl as needed. Add the molasses and vanilla and mix again until smooth. The batter will look a bit darker and thick; that’s exactly what we want for rich ginger molasses cookies.

Combine the wet and dry
Add the dry ingredients to the wet mixture in two additions, mixing on low speed just until no dry streaks remain. The dough will be soft but not sticky like cake batter. If it feels very sticky, let it rest 5–10 minutes; the flour will hydrate and firm it up a bit.
Chill the dough (optional but recommended)
For thick, chewy ginger cookies with nice crinkles, cover the bowl and chill the dough for 30–45 minutes. If you’re short on time, you can skip this, but the cookies will spread a little more. I usually pop the bowl in the fridge while I tidy the counter and prep the sugar coating.
Make the cinnamon sugar coating
In a small shallow bowl, stir together ¼ cup granulated sugar and 1 ½ teaspoons cinnamon. This is what gives these spiced drop cookies their snickerdoodle personality.

Scoop and roll the dough
Using a 1 ½ tablespoon cookie scoop (or a rounded tablespoon), portion the dough and roll each piece into a smooth ball between your palms. Toss each ball in the cinnamon sugar until generously coated, then place on the prepared baking sheets, spacing them about 2 inches apart.
Bake the gingerdoodles
Bake one sheet at a time for 9–11 minutes, until the edges are just set and the tops are puffed and starting to crack. The centers should still look a little soft—cookies continue to cook on the pan as they cool. My oven’s sweet spot is 10 minutes.
Cool and set
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll sink slightly and develop those gorgeous wrinkles as they cool, which is exactly what we want.

Enjoy (preferably with something warm to sip)
Serve warm or at room temperature with coffee, tea, or a mug of hot cocoa. You know what? They’re also wonderful crumbled over vanilla ice cream for a quick cinnamon ginger dessert.

Servings & Timing

Yield: About 28–32 cookies
Prep Time: 20 minutes
Chill Time: 30–45 minutes (optional but helpful)
Bake Time: 9–11 minutes per batch
Total Time: About 1 hour 10 minutes (including chilling and cooling)

If you skip the chill, you can have cookies on the table in under 40 minutes, but the texture is best with at least a short rest.

Variations

You can have a lot of fun with this basic Gingerdoodles Recipe—here are a few ways I like to switch things up:

Extra-ginger kick – Add 2–3 tablespoons of finely chopped crystallized ginger to the dough for chewy, spicy pockets.

Glazed gingerdoodles – Whisk powdered sugar with a splash of milk and vanilla, then drizzle over cooled cookies for a bakery-style finish.
Chocolate-dipped – Once cooled, dip half of each cookie in melted dark chocolate and let set on parchment.
Gluten-free twist – Use a good 1:1 gluten-free baking flour blend; chill the dough well and add 1 tablespoon milk if the dough feels crumbly.

Orange-spice version – Add 1 teaspoon of orange zest to the dough and a pinch to the cinnamon sugar for a bright, festive baking recipe.
Sugar-swap for deeper flavor – Use dark brown sugar instead of light for extra caramel notes in your homemade ginger cookies.

Storage & Reheating

Room temperature: Store cooled cookies in an airtight container at room temperature for 4–5 days. Slip in a small piece of bread or a marshmallow to help keep them soft.

Freezer (baked cookies): Freeze baked gingerdoodles in a zip-top bag or airtight container for up to 2 months. Thaw at room temperature; no reheating needed unless you like them warm.
Freezer (unbaked dough balls): Scoop, roll in cinnamon sugar, freeze on a sheet until firm, then transfer to a bag and freeze for up to 2–3 months. Bake from frozen, adding 1–2 minutes to the baking time.
Reheating: For that just-baked feel, warm a cookie in the microwave for about 8–10 seconds or in a 300°F oven for 3–4 minutes.

Make-ahead: The dough keeps well in the fridge for up to 48 hours. Just cover tightly and let it sit on the counter 10–15 minutes before scooping if it’s very firm.

Notes

Spice freshness matters: If your ginger and cinnamon have been hanging out in the pantry for a few years (no judgment, I’ve been there), the flavor will be muted. Fresher spices give these cookies that cozy, bakery aroma.
Measure flour gently: Too much flour is the number-one way to get puffy, dry cookies. Spoon the flour into your measuring cup and level it off with a knife rather than scooping straight from the bag.

Don’t overbake: These are meant to be soft spice cookies. Pull them when the edges look set but the centers still seem slightly underdone. They’ll firm up as they cool.
Oven quirks: Every oven has a personality. If you notice your cookies browning too fast, lower the temperature to 340°F and bake a minute longer; if they’re staying pale and puffy, you may need a touch more time.
Chilling vs. not chilling: Chilling helps control spread and builds flavor, but if you’re making last-minute holiday cookie recipe trays, you can skip it and still get tasty results.

Size consistency: Using a cookie scoop isn’t just “fancy gear”—it helps your cookies bake evenly and look like they came from a bakery box.

FAQs

Can I make this Gingerdoodles Recipe without molasses?
You can, but the flavor and texture will change; substitute 2 tablespoons honey and 2 tablespoons dark brown sugar, though they’ll taste more like spiced sugar cookies than ginger molasses cookies.

Why did my cookies come out cakey instead of chewy?
Too much flour or overbaking is usually the culprit—next time, measure flour carefully and pull them from the oven as soon as the edges set.

Can I reduce the sugar in this recipe?
You can cut the total sugar in the dough by about 2 tablespoons without major texture issues, but going lower will make the cookies drier and less chewy.

Do I have to chill the dough?
No, but chilling for at least 30 minutes helps the fats firm up and gives you thicker, chewier ginger cookies with better flavor.

How can I make these dairy-free?
Use a good plant-based butter stick (not a soft tub spread) in place of the butter; keep everything else the same and watch your baking time closely.

Can I use blackstrap molasses?
I don’t recommend it here; blackstrap is very strong and can make the cookies bitter. Stick with regular unsulfured molasses for the best balance.

Why didn’t my cookies crack on top?
They may have been slightly overmixed or overbaked, or your dough was very warm; a short chill and careful timing usually fixes this.

Can I double this recipe for a cookie exchange?
Yes—this recipe doubles well. Use a large bowl, chill the dough, and rotate cookie sheets if baking two at a time.

Conclusion

These gingerdoodles are the kind of cookie that disappears quietly—one with afternoon coffee, one after dinner, one “just to taste” while you’re packing a gift box. Soft, chewy, warmly spiced, and wrapped in cinnamon sugar, this Gingerdoodles Recipe brings together everything we love about ginger molasses cookies and snickerdoodles in one festive little package.

If you bake a batch, let me know how they turned out—tell me if you made any fun twists, or if they made it onto your Christmas cookie ideas list this year. And if you’re in a holiday baking mood, you might also enjoy my other spice-filled cookie recipes and cozy desserts waiting for you on the blog.

Gingerdoodles

These Gingerdoodles are a mash-up of classic chewy ginger molasses cookies and cinnamon-sugar snickerdoodles—soft, chewy, warmly spiced, and perfect for holiday cookie plates or an everyday treat.

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Prep Time 20

Cook Time 33

Total Time 1 10

Course Dessert

Cuisine American

Servings cookies

Calories 130 kcal

Ingredients

2 1/4 cups all-purpose flour 270 g; spooned and leveled
2 teaspoons ground ginger up to 2 1/2 teaspoons for stronger flavor
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt use slightly less if using table salt
3/4 cup unsalted butter 170 g; softened to room temperature
3/4 cup light brown sugar 150 g; packed
1/4 cup granulated sugar 50 g
1 large egg room temperature
1/4 cup unsulfured molasses 60 ml; avoid blackstrap
1 1/2 teaspoons pure vanilla extract
1/4 cup granulated sugar 50 g; for cinnamon sugar coating
1 1/2 teaspoons ground cinnamon for cinnamon sugar coating

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.

In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, baking powder, and salt until well combined. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and 1/4 cup granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light and fluffy and slightly lighter in color.
Beat in the egg, scraping down the sides of the bowl as needed. Add the molasses and vanilla extract and mix until smooth and fully combined.

Add the dry ingredient mixture to the wet mixture in two additions, mixing on low speed just until no dry streaks remain. The dough should be soft but not runny. If it seems very sticky, let it rest for 5–10 minutes so the flour can hydrate and firm slightly.
Cover the bowl and chill the dough in the refrigerator for 30–45 minutes for thicker, chewier cookies with better crinkles. You can skip this step if needed, but the cookies will spread more.
In a small shallow bowl, stir together 1/4 cup granulated sugar and 1 1/2 teaspoons ground cinnamon until evenly mixed. Set aside for rolling the dough balls.

Using a 1 1/2 tablespoon cookie scoop or a rounded tablespoon, portion the dough and roll each portion into a smooth ball between your palms. Roll each ball in the cinnamon sugar mixture until generously coated, then place on the prepared baking sheets about 2 inches apart.
Bake one sheet at a time for 9–11 minutes, until the edges are just set and the tops are puffed and beginning to crack. The centers should still look slightly soft, as the cookies will continue to set on the pan as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They will sink slightly and develop characteristic wrinkles as they cool.

Serve the gingerdoodles warm or at room temperature with coffee, tea, or hot cocoa, or crumble over vanilla ice cream for a simple dessert.

Notes

Yields about 28–32 medium cookies, depending on scoop size. For extra spice, you can add a pinch of ground ginger to the cinnamon sugar coating. Chilling the dough improves texture and flavor but can be skipped in a pinch. Store cookies in an airtight container at room temperature for 4–5 days, or freeze baked cookies or unbaked dough balls for longer storage.