Gingerdoodle Cookies
Prep Time
15m
Bake Time
10m
Yields
28 cookiesAbout this Recipe
If you are looking for the best holiday cookie to bring to your Cookie Exchange, look no further than these Gingerdoodle Cookies! Gingerdoodles are the perfect cross between a gingerbread cookie and a snickerdoodle. They are so incredibly chewy, with a deep rich flavor, that everyone will beg you to share the recipe.
Gingerdoodle Cookies
Prep Time
15mBake Time
10mYields
28 cookiesAbout this Recipe
If you are looking for the best holiday cookie to bring to your Cookie Exchange, look no further than these Gingerdoodle Cookies! Gingerdoodles are the perfect cross between a gingerbread cookie and a snickerdoodle. They are so incredibly chewy, with a deep rich flavor, that everyone will beg you to share the recipe.
Share This Recipe
Ingredients
- 2 1/4 cups all-purpose flour*
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 2 teaspoons cinnamon, divided
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon nutmeg
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 3/4 cup Imperial Sugar Light Brown Sugar
- 1/2 cup, divided Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup molasses
- 1 large egg
- 2 teaspoons vanilla extract
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F and line 2 cookie sheets with a silicone mat or parchment paper. Set aside.
- In a medium-sized bowl, whisk together flour, cornstarch, baking soda, one teaspoon of cinnamon, salt, ginger, cloves, and nutmeg. Set aside.
- In a small bowl, combine 1/4 cup granulated sugar and remaining one teaspoon of cinnamon. Set aside.
- In a stand mixer, cream butter, brown sugar, and remaining 1/4 cup granulated sugar until light and fluffy, approximately 2-3 minutes. Add molasses, egg, and vanilla extract, mixing until well combined. Slowly add dry ingredients to wet ingredients, and mix until fully combined.
- Roll one heaping tablespoon of dough into balls and toss in cinnamon sugar mixture. Place on cookie sheets, leaving about 2 inches for spreading.
- Bake for 10 minutes, until edges are just set. Be careful not to over bake. While warm and just out of the oven, sprinkle tops of cookies with remaining cinnamon sugar mixture. Let rest on cookie sheets for a few minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to a week.
Share This Recipe
Recipes for Making Memories
Powdered Sugar Fudge
Enjoy the simplicity of a creamy and sweet powdered sugar fudge that requires no oven time.
Burnt Basque Cheesecake
Burnt Basque Cheesecake originates from the Basque region of Spain. It is crustless, but with a delicious scorched and c...
Homemade Limoncello
Channel your inner bartender with this DIY lemon liqueur recipe. This homemade limoncello is perfectly sweet, ultra lemo...
Gingerdoodle Cookies
Prep Time
15mBake Time
10mYields
28 cookiesAbout this Recipe
If you are looking for the best holiday cookie to bring to your Cookie Exchange, look no further than these Gingerdoodle Cookies! Gingerdoodles are the perfect cross between a gingerbread cookie and a snickerdoodle. They are so incredibly chewy, with a deep rich flavor, that everyone will beg you to share the recipe.
Ingredients
- 2 1/4 cups all-purpose flour*
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 2 teaspoons cinnamon, divided
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon nutmeg
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 3/4 cup Imperial Sugar Light Brown Sugar
- 1/2 cup, divided Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup molasses
- 1 large egg
- 2 teaspoons vanilla extract
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F and line 2 cookie sheets with a silicone mat or parchment paper. Set aside.
- In a medium-sized bowl, whisk together flour, cornstarch, baking soda, one teaspoon of cinnamon, salt, ginger, cloves, and nutmeg. Set aside.
- In a small bowl, combine 1/4 cup granulated sugar and remaining one teaspoon of cinnamon. Set aside.
- In a stand mixer, cream butter, brown sugar, and remaining 1/4 cup granulated sugar until light and fluffy, approximately 2-3 minutes. Add molasses, egg, and vanilla extract, mixing until well combined. Slowly add dry ingredients to wet ingredients, and mix until fully combined.
- Roll one heaping tablespoon of dough into balls and toss in cinnamon sugar mixture. Place on cookie sheets, leaving about 2 inches for spreading.
- Bake for 10 minutes, until edges are just set. Be careful not to over bake. While warm and just out of the oven, sprinkle tops of cookies with remaining cinnamon sugar mixture. Let rest on cookie sheets for a few minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to a week.
- All Recipes
- Bars
- Bars-bread-rolls
- Bars-brownies
- Bars-fun-for-kids
- Beauty
- Bread-and-rolls
- Bread-rolls
- Breakfast
- Brownies
- Cake
- Cake-heritage
- Cheesecake
- Cheesecake-cake
- Cookies
- Cookies-bars
- Cookies-bars-pie
- Cookies-heritage
- Dish-it-up
- Drinks
- Fun-for-kids
- Heritage
- Muffins
- No-bake
- No-bake-heritage-snacks
- No-bake-pie
- No-bake-quick-simple
- No-bake-quick-simple-topping
- Pie
- Quick-and-simple
- Quick-simple-fun-for-kids
- Quick-simple-topping
- Savory
- Savory-dish-it-up
- Savory-quick-simple
- Savory-quick-simple-topping
- Savory-topping
- Snacks
- Snacks-topping-fun-for-kids
- Topping
Honey Lovers Honey Cake
Creamy and sweet with a hint of warm cinnamon, this Honey Lover’s Honey Cake will have you buzzing with joy! Honey...
Raspberry Gelato
Are you a gelato fan? No need to head to Italy, you can make this creamy, Raspberry Gelato right at home. With just 5 ...
Lemon Crackle Cookies
Your favorite crinkle cookies in lemon form! Super soft on the inside with slightly crispy edges, these made-from-scratc...
3 Chocolate Chip Cookies
The 3 Chocolate Chip Cookie is a chocolate lover’s dream. Made with three different kinds of chocolate chips, these ch...
Cream Caramel Cake
What could possibly make a delicious and moist cake taste any better? Cream caramel fluffy frosting! Indulge your taste ...
Almond Joy Cookies
These Almond Joy Cookies are loaded with shredded coconut, sliced almonds, and milk chocolate for a delicious take on on...
Banana Pie Cookies
No monkeying around – these delicious Banana Pie Cookies are loaded with banana flavor! Plus, they are super soft ...
German Sour Cherry Cake
With its golden color and unique texture, this popular German Sour Cherry Cake is simple to whip up for a weeknight dess...
Hummingbird Pie
The delicious flavors of traditional hummingbird cake are fused into this easy-to-make and very flavorful Hummingbird Pi...
Carrot Cake Deluxe With Orange Icing
This Carrot Cake Bundt Cake is everything you love about a classic carrot cake, with two unique twists. First, it is bak...
Carrot Cake
This Classic Carrot Cake recipe is a baker’s favorite. Straightforward ingredients – carrots, nuts and raisi...
White Chocolate Strawberry Cake
If you love white chocolate and strawberries, meet your new favorite cake! Fluffy three layer white cake with fresh stra...