Chewy Gingerdoodles are filled with warm holiday spices and molasses. Incredibly soft, chewy cookies that will quickly become a favorite.
In my family, I am really the only one who loves gingerbread cookies, so I don’t make them that often. I made these Chewy Gingerdoodles and my family loved them. I was overjoyed, yet bummed. Until now, I didn’t have to share gingerbread cookies with anyone. But, I’m good with sharing if that means I can make them more often!
I’m sharing this easy recipe for these soft and chewy gingerdoodles this week as part of #ChristmasCookies Week. An event that many of my foodie bloggers are joining in. We’re giving you a week of cookie recipes to jumpstart your holiday baking! Look for delicious recipes at the end of my posts this week.
What is a Gingerdoodle?
A gingerdoodle is a cross of a snickerdoodle and a soft gingerbread cookie. It’s filled with a zingy combination of spices that include ground ginger, cinnamon, and along with a bit of molasses. These cookies are filled with Christmas flavor! Perfect for your holiday cookie trays and to give as gifts.
Snickerdoodles are one of my favorite cookies so when the idea to make a gingerbread form of them came to mind, I was all in! I mean a ginger-y cookie rolled in sugar and baked to perfection!
So, this week – cookies galore, ya’ll!
Here’s what I’ll be sharing:
- Monday – Chewy Gingerdoodles (that’s this recipe)
- Tuesday – Chai Sugar Cookies with Eggnog Frosting
- Wednesday – White Chocolate Espresso Cookies
- Thursday – Turtle Chocolate Chip Cookies
Ingredients
- flour
- ground ginger
- cinnamon
- ground cloves
- ground nutmeg
- baking soda
- salt
- butter
- brown sugar
- egg
- vanilla extract
- molasses
- white sugar
How to Make Chewy Gingerdoodles
Step 1
In a large mixing bowl, whisk together, flour, ground ginger, cinnamon, ground cloves, nutmeg, baking soda, and salt. Set side.
Step 2
In the bowl of a stand mixer, beat together softened butter and brown sugar until fluffy. Then add in the egg, vanilla extract, and molasses. Mix until well combined.
Step 3
Add the flour mixture, a little at a time and mix on low speed until combined. Cover the bowl with plastic wrap and refrigerate dough for about 30 minutes.
Step 4
Preheat oven to 350 degrees and line baking sheets with silicone baking mat or parchment paper. Pour the 1/s cup of white granulated sugar into a small bowl. Using a cookie scoop, form tablespoon sized dough balls and roll each into the sugar. Place onto prepared baking sheets. Flatten slightly.
Step 5
Bake for 8 – 10 minutes. Allow cookies to cool on baking sheet for a couple of minutes to set, then remove to wire cooling rack to cool completely.
How to Store Cookies
Store in an airtight container at room temperature for up to a week. You can also freeze the baked cookies for up to 3 months.
Can You Make Ahead?
Gingerdoodles are a great make-ahead recipe. Simply follow the recipe and stop before you roll the ginger cookie dough into sugar. Place dough balls on a wax paper line tray and flash freeze. Once the dough is frozen, place in a freezer safe container and freeze for up to 3 months.
When ready to bake, take the cookie dough out of the freezer and let sit at room temperature for 30 minutes. Then pick up where the recipe left off by rolling the dough in sugar and baking.
Tips, Tricks, and FAQs
- What kind of molasses is best for baking? Dark Molasses is my favorite choice for baking. Blackstrap molasses is too intense for most recipes.
- Store in airtight container for up to a week.
- Freeze baked cookies for up to 3 months.
- Make ahead by freezing the dough balls (up to 3 months). When ready to bake, thaw and then roll in sugar and bake as directed in recipe.
You may also enjoy these other holiday cookie recipes: Italian Christmas Cookies, Christmas Crinkle Cookies, and Raspberry Shortbread Cookies.
Chewy Gingerdoodles
Equipment
- Baking sheets
- Silicone Baking Mat
- Cookie Scoop
- Stand Mixer
Ingredients
- 2 3/4 cup flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, unsalted and softened
- 1 cup` packed light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/3 cup molassess
- 1/3 cup white granulated sugar
Instructions
- In a large mixing bowl, whisk together, flour, ground ginger, cinnamon, ground cloves, ground nutmeg, baking soda, and salt. Set side.
- In the bowl of a stand mixer, beat together softened butter and brown sugar until fluffy. Then add in the egg, vanilla extract, and molasses.
- Add the flour mixture, a little at a time and mix on low speed until combined. Cover the bowl with plastic wrap and refrigerate dough for about 30 minutes.
- Preheat oven to 350 degrees and line baking sheets with silicone baking mat or parchment paper. Pour the 1/s cup of white granulated sugar into a small bowl. Using a cookie scoop, form tablespoon sized dough balls and roll each into the sugar. Place onto prepared baking sheets. Flatten slightly.
- Bake for 8 – 10 minutes. Allow cookies to cool on baking sheet for a couple of minutes to set, then remove to wire cooling rack to cool completely.
Notes
Tips, Tricks, and FAQs
- What kind of molasses is best for baking? Dark Molasses is my favorite choice for baking. Blackstrap molasses is too intense for most recipes.
- Store in airtight container for up to a week.
- Freeze baked cookies for up to 3 months.
- Make ahead by freezing the dough balls (up to 3 months). When ready to bake, thaw and then roll in sugar and bake as directed in recipe.
Monday Christmas Cookie Recipes
- Almond Joy Cookies from Cheese Curd in Paradise
- British Brandy Snaps from Art of Natural Living
- Chewy Gingerdoodles from Blogghetti
- Chocolate Mint Thumbprints from Sweet Beginnings
- Chocolate Peppermint Stuffed Cookies from Family Around the Table
- Confetti Sprinkle Cookies from Shockingly Delicious
- Easy Peanut Butter Cookies from A Kitchen Hoor’s Adventures
- M&M Santa Cookies from Kathryn’s Kitchen Blog
- Eggnog Cookies from Devour Dinner
- Gluten-Free Pistachio Cacao Cookies from Frugal & Fit
- Gingerbread Cookies from Jen around the world
- Lemon Drop Cookies from Take Two Tapas
- Magic Cookie Bars from Leftovers Then Breakfast
- Mandarin Orange White Chocolate Chip Cookies from Palatable Pastime
- Molasses Cookies from A Day in the Life on the Farm
- Mulled Cider Spiced Brown Sugar Cookies from The Spiffy Cookie
- Old Fashioned Spritz Cookies from An Affair from the Heart
- Orange-Scented Alfajores from Karen’s Kitchen Stories
- Peanut Butter Oatmeal Cookies with Grape Nuts from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Quick Maple Oatmeal Cookies from Christmas Tree Lane
- Salted Caramel Fudge Drops from Jolene’s Recipe Journal
- Santa Hat Red Velvet Mini Cookie Cups from Magical Ingredients
- Slice and Bake Butter Pecan Cookies from Hezzi-D’s Books and Cooks
- Spiced Christmas Cookies from Daily Dish Recipes
- The Best Slice and Bake Christmas Cookies from Kate’s Recipe Box
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Enjoy!
These Gingerdoodles look SO good! I love anything with ginger and the name is adorable!
This is going to be gone is flash in our home! Perfect cookies!
These sound amazing. This is going to be my new cookie this year!
What a perfect addition to my holiday baking this year! They sound so tasty!
Oh yeah! These will be gracing my Christmas table for sure.
I have never made gingerdoodles before. I’m going to have to try this cookie for the holidays!
Two of my dad’s favorites in one, must make these for him!
I love ginger doodles and your recipe looks delicious! So perfectly spiced and chewy!
This sounds delicious! I’ve pinned them and can’t wait to try them as I love chewy cookies like these.
These ginger doodles are perfectly soft and so delicious! The flavor of the spices and molasses is so good!
Taking two of the best cookies and putting them together is genius! I once made the molasses mistake too–still remember my mom saying “oh you have to use MILD molasses”
When you can take two amazing types of cookies and turn them into one…well, that’s my type of cookie for sure!!!
I love ALL the gingerbread cookies. These look so delicious I am adding them to the must make list.