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

gingerdoodles stacked with plate of cookies in background

Ingredients

flour
ground ginger
cinnamon
ground cloves
ground nutmeg
baking soda
salt
butter
brown sugar
egg
vanilla extract
molasses
white sugar

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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.

gingerdoodle cookie dough on baking sheet

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.

stack of ginger cookies on red and white stripe mat

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.