Gingerdoodle Cookies Recipe

Are you a fan of both gingerbread and snickerdoodles? If so, you’re in for a real treat with this Gingerdoodle Cookies Recipe! These cookies are the perfect fusion of warm, spiced gingerbread flavors and the soft, cinnamon-sugar coating of classic snickerdoodles. They’re great for holiday gatherings, cookie swaps, or whenever you crave something comforting and cozy. Let’s walk through how to make these delicious cookies step-by-step.

What Makes Gingerdoodle Cookies Unique?

Gingerdoodle cookies combine the best of both worlds—the warming spices of gingerbread and the chewy, tender texture of snickerdoodles. They’re soft, full of holiday spice, and have a wonderful balance of sweet and spicy flavors. Whether you’re new to baking or a seasoned pro, this recipe is easy to follow and sure to impress.

The Perfect Fusion

These cookies bring together two beloved favorites. The molasses and ginger offer a deep, rich flavor while the cinnamon-sugar coating gives that signature snickerdoodle crunch. The result? A cookie that feels both nostalgic and refreshingly new. Perfect for the holiday season or anytime you need a cozy treat, Gingerdoodles are a must-try.

Ingredients Breakdown

Here’s a breakdown of the key ingredients that make these cookies so special:

• Flour (2 ¼ cups all-purpose): The base of the cookie that provides structure.
• Cornstarch (1 tablespoon): This helps keep the cookies soft and chewy.
• Baking Soda (2 teaspoons): A leavening agent that helps the cookies rise.
• Salt (½ teaspoon): Enhances all the flavors and balances the sweetness.
• Ground Ginger (1 teaspoon): The star spice that gives the cookies their gingerbread flavor.
• Ground Cloves (¼ teaspoon): Adds warmth and depth.
• Nutmeg (⅛ teaspoon): Subtle spice that complements the ginger and cloves.
• Butter (¾ cup unsalted, softened): Adds moisture and richness.
• Light Brown Sugar (¾ cup): For sweetness and to keep the cookies soft.
• Granulated Sugar (½ cup): Adds sweetness and is used to roll the cookies.
• Molasses (¼ cup): Gives the cookies a deep, caramel-like flavor.
• Egg (1 large): Binds the ingredients together.
• Vanilla Extract (2 teaspoons): Adds a sweet, mellow flavor.
• Cinnamon (2 teaspoons): Used in the dough and for coating the cookies.

this RECIPE

Step-by-Step Preparation Guide

Follow these easy steps to make the perfect Gingerdoodle Cookies:

1. Preheat the Oven
   Begin by preheating your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats and set them aside.
2. Prepare Cinnamon Sugar
   In a small bowl, mix ¼ cup granulated sugar and 1 teaspoon cinnamon. This mixture will be used to coat the cookies before baking.
3. Mix Dry Ingredients
   In a medium bowl, whisk together 2 ¼ cups flour, 1 tablespoon cornstarch, 2 teaspoons baking soda, 1 teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon ground cloves, ⅛ teaspoon nutmeg, and 1 teaspoon cinnamon. Set aside.
4. Cream Butter and Sugar
   In a stand mixer or large bowl, cream together ¾ cup unsalted butter, ¾ cup light brown sugar, and ¼ cup granulated sugar. Beat on medium speed for about 2-3 minutes, until the mixture is light and fluffy.
5. Add Wet Ingredients
   Add ¼ cup molasses, 1 egg, and 2 teaspoons vanilla extract to the creamed butter mixture. Mix until fully combined.
6. Combine Dry and Wet Ingredients
   Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined.
7. Form Cookie Dough Balls
   Using a medium-sized cookie scoop (about 1 tablespoon), scoop the dough. Roll the dough into balls and coat each ball thoroughly in the cinnamon-sugar mixture.
8. Bake the Cookies
   Place the dough balls on the prepared cookie sheets, ensuring about 2 inches of space between each cookie for spreading. Bake in the preheated oven for 10 minutes or until the edges are just set. Avoid overbaking for a soft, chewy center.
9. Sprinkle with Cinnamon Sugar
   Immediately after removing the cookies from the oven, sprinkle any remaining cinnamon-sugar mixture over the warm cookies.
10. Cool Completely
    Allow the cookies to rest on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely.

Kitchen Tools Needed

To make these Gingerdoodle Cookies, you’ll need the following tools:

• Stand mixer or hand mixer
• Medium mixing bowl
• Small mixing bowl
• Measuring cups and spoons
• Cookie sheets
• Silicone baking mat or parchment paper
• Wire cooling rack
• Cookie scoop (optional but helpful)

Baking Tips for Gingerdoodle Cookies

• Don’t Overbake: These cookies should come out of the oven when the edges are just set, even if the center looks slightly underbaked. They will firm up as they cool, giving you the perfect soft and chewy texture.
• Proper Measuring: Be sure to measure your flour accurately by spooning it into your measuring cup and leveling it off. Too much flour can make the cookies dry.
• Room Temperature Ingredients: Make sure your butter is softened and your egg is at room temperature to ensure the ingredients mix well together.

Recipe Variations

You can switch up your Gingerdoodle cookies with these variations:

• Add Chocolate Chips: Fold in ½ cup of semi-sweet chocolate chips for a chocolatey twist.
• Zesty Gingerdoodles: Add 1 tablespoon of orange zest to the dough for a bright, citrusy flavor that complements the ginger.
• Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour for a gluten-free option.

Storing and Freezing Instructions

• Storing: Store any leftover cookies in an airtight container at room temperature for up to 5 days.
• Freezing: To freeze, place the cookie dough balls (before baking) on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container for up to 3 months. When ready to bake, simply add an extra minute or two to the baking time.

Serving Suggestions

Gingerdoodle Cookies are delightful on their own, but you can also:

• Pair them with a glass of milk for a classic combination.
• Serve them with hot cocoa or tea for a cozy afternoon snack.
• Crumble them over vanilla ice cream for an extra-special dessert.

FAQs for Gingerdoodle Cookies

1. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours before baking. Just let it come to room temperature before rolling it into balls.

2. Can I use dark brown sugar instead of light?
You can, but dark brown sugar has more molasses, which will result in a slightly stronger flavor and chewier texture.

3. What if I don’t have molasses?
If you don’t have molasses on hand, you can substitute it with an equal amount of honey or maple syrup, though the flavor will be slightly different.

Presentation Ideas for Gingerdoodle Cookies

For a professional look, arrange your Gingerdoodle Cookies on a large platter with a sprinkle of cinnamon sugar over the top. You can also package them in a decorative box or tin for a beautiful holiday gift!

Conclusion

These Gingerdoodle Cookies are a cozy and flavorful treat perfect for any occasion. Whether you’re looking to bake something special for the holidays or just craving a delicious spiced cookie, this recipe is sure to become a favorite. Give it a try, and don’t forget to share your creations! If you enjoyed this recipe, be sure to subscribe to our blog for more delicious ideas, and share this post with your fellow cookie lovers.

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