Gingerdoodle cookies are the perfect blend of the classic snickerdoodle and the warm spices of gingerbread. Every bite brings a cozy flavor that evokes memories of holiday baking and family gatherings. As the weather cools down, these cookies become the ultimate comfort treat, combining the spicy warmth of ginger with the nostalgia of sugar cookies rolled in cinnamon.
Why you’ll love this dish
What sets these Gingerdoodle cookies apart is not just their unique flavor but also their delightful texture. They’re soft and chewy with a slight crisp at the edges, making them absolutely irresistible. Plus, they come together quickly, making them a go-to recipe for last-minute treats or cozy nights at home. They’re not just for the holidays; these cookies are a year-round joy!
"I made these Gingerdoodle cookies for a family gathering, and they disappeared within minutes! Everyone raved about the perfect blend of spices!" — A happy home baker
Step-by-step overview
Making Gingerdoodle cookies is a delightful process that’s easy enough for bakers of all levels. You’ll start by preparing your oven and cooking surface, followed by mixing your dry and wet ingredients. The dough comes together beautifully and requires no chilling time, so you can stick these delicious cookies in the oven in no time!
What you’ll need
Gather the following ingredients to whip up these delightful Gingerdoodle cookies:
- 1/2 cup granulated sugar, divided
- 2 teaspoons cinnamon, divided
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup molasses
- 1 large egg
- 2 teaspoons vanilla extract
For a twist, consider using brown sugar instead of granulated sugar for added depth or substituting coconut oil for a dairy-free version.
Step-by-step instructions
-
Start by preheating your oven to 350°F and line two cookie sheets with a silicone baking mat or parchment paper. Set them aside.
-
In a small bowl, mix together 1/4 cup granulated sugar with one teaspoon of cinnamon. This will be your delightful cinnamon-sugar coating. Set this mix aside.
-
In a medium bowl, whisk together the flour, cornstarch, baking soda, remaining teaspoon of cinnamon, salt, ginger, cloves, and nutmeg. This aromatic blend sets the stage for your cookies.
-
In a stand mixer, cream together the softened butter, light brown sugar, and the remaining granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. Next, add in the molasses, egg, and vanilla extract, ensuring it’s all well combined.
-
Gradually add the dry mixture to the wet mixture, mixing until the dough is fully integrated.
-
Using a medium cookie scoop, scoop out heaping tablespoons of dough. Roll each scoop into a ball and coat it in the cinnamon-sugar mixture. Space them out on the prepared cookie sheets, leaving about 2 inches for spreading.
-
Bake for 10 minutes, watching closely for the edges to set but ensuring the centers remain soft. Once out of the oven, sprinkle any leftover cinnamon sugar on the warm cookies for an extra treat.
-
Let them sit on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
Best ways to enjoy it
These Gingerdoodle cookies are delicious on their own, but they can be even more delightful when paired with a glass of milk, a warm cup of tea, or a scoop of vanilla ice cream. For a festive touch, serve them at a holiday gathering or as part of a homemade gift box paired with other baked goods!
Storage and reheating tips
To keep your Gingerdoodle cookies fresh, store them in an airtight container at room temperature. They’ll stay soft and chewy for about a week. For longer-lasting cookies, consider freezing them. Just be sure to place them in a freezer-safe container, and they can last for up to three months. When you’re ready to enjoy them again, thaw at room temperature or pop them in the microwave for a few seconds!
Helpful cooking tips
- Ensure your butter is softened but not melted for the perfect cookie texture.
- Don’t skip the cinnamon sugar coating; it adds a delightful crunch and extra flavor.
- For a spicier cookie, feel free to increase the amount of ginger and cloves to suit your taste.
Creative twists
Want to shake things up a bit? Consider adding chocolate chips to the dough for a rich contrast or mixing in some chopped nuts for added texture. You can also experiment with different spices, such as cardamom or allspice, for added depth. For a seasonal twist, try incorporating pumpkin spice!
Common questions
How long does it take to make these cookies?
From start to finish, this recipe takes about 30-40 minutes, including baking time.
Can I substitute ingredients in this recipe?
Absolutely! You can use coconut oil instead of butter for a dairy-free option or replace molasses with honey for a lighter flavor.
How do I keep cookies from sticking?
Using parchment paper or a silicone baking mat prevents sticking and makes for easier cleanup.
With this easy-to-follow recipe, you’re all set to bake a batch of delightful Gingerdoodle cookies that will warm hearts and tummies alike. Happy baking!
