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My husband, Scott, often calls me the "little (well, not as little as I would like!) mad scientist in the kitchen". What he means is that, once I get a new recipe inspiration, I can't let it go until it's just right. That's definitely been the case with these Gingerdoodle Cookies!
I've been testing, tweaking, and re-testing this recipe for a long time, actually, on and off for over a year. I was intrigued the first time I heard about these cookies. I loved the whimsical name and the concept... the marriage of a classic Snickerdoodle and a warm-spiced ginger cookie.
Along the way, I felt a bit like Goldilocks in the story of the Three Bears... some batches were too soft, others too flat, too dry, not enough flavor, or simply too fussy. But, being that mad little scientist, I kept at it.
The final result? I'm super happy with these soft, chewy cookies with crisp edges, a tender center, and loads of warm, sweet-spiced flavor! Lately, we've been sharing the cookies with family and friends. Whenever someone takes a bite of these Gingerdoodle Cookies, their eyes light up - always a reinforcement that they are now truly blog-worthy!
Ridiculously Easy Gingerdoodle Cookies
If you're a regular here at The Café, feel free to skip to the next section, as you know all about our Ridiculously Easy recipes. But if you're new here, I'd like to introduce you to this ever-evolving collection of reader favorites. You can find a more detailed explanation of this category in this post and check out the whole collection here, but my nutshell definition is: "These are the recipes that make you look like a kitchen rock star with minimal effort on your part". See why everyone loves these recipes?
So why does this Gingerdoodle recipe qualify for this elite Ridiculously Easy category? I'm glad you asked, as there are several reasons:
- There's no need to pull out a mixer. These cookies can be made with just one bowl and a sturdy spatula or wooden spoon. (Of course, if you prefer, for whatever reason, to use a mixer, go for it!)
- The traditional baking instructions of mixing dry ingredients and wet ingredients separately aren't necessary here. Just follow the step-by-step instructions and you'll be good to go!
- Classic Snickerdoodle cookies call for rolling the dough into balls and coating them with a cinnamon/sugar mixture. With this recipe, you simply scoop up the dough, then sprinkle the sugar mixture over the top.
- There's no need to chill this dough. Stir it up and you're ready to bake!
See what I mean? So much easier than most cookie recipes. Actually... ridiculously easy!
What you'll need to make these cookies
These Gingerdoodle Cookies come together with simple pantry staples, so they're easy to make whenever a "sweet" craving strikes. Each ingredient plays a role in creating cookies that are flavorful as well as soft and chewy with crisp edges. Here's what you'll need:
Butter - I use salted butter that's very soft (but not melted). Here's a picture of soft butter so you can see exactly what I mean:
Brown sugar - I like to use dark brown sugar for that deep molasses flavor, but light brown also works!
Granulated sugar - also known as caster sugar in the UK and parts of Europe
Egg plus egg yolk - using both gives the cookies structure while keeping the centers super moist and chewy!
Molasses - for that traditional ginger cookie flavor. I use unsulphered molasses, which is a mild molasses in contrast to blackstrap, which is more bitter.
Fresh lemon juice OR cream of tartar - adds the classic little "tang" that Snickerdoodle cookies are known for. No need to buy cream of tartar just for this recipe. The lemon juice works the same magic!
Vanilla extract - vanilla is one of those ingredients that just enhances all of the flavors in these Gingerdoodle Cookies.
Cornstarch - you might think it's strange, but I love adding cornstarch to my cookie recipes. It keeps the texture soft and tender and prevents too much spreading.
Cinnamon, ginger and cloves - these are the delicious warm spices that make these cookies sing!
Kosher salt - I use Morton's kosher salt.
All-purpose flour - be sure to spoon the flour into your measuring cup, then level it with a flat-edged knife for accuracy.
How to serve these Gingerdoodles
These soft, chewy Gingerdoodle Cookies are delicious on their own (don't ask me how I know).
But they're even better with a tall glass of cold milk, a steaming cup of coffee, a mug of hot chocolate or a cozy cup of tea.
A sweet gift!
They also make a fabulous homemade gift for neighbors, teachers, friends or anyone you want to bring a little sweet sunshine to. We've designed a free printable label to make your gifts extra special. Simply scroll to the bottom of this page and leave us a comment, letting us know you'd like the labels.
We'll send you a PDF by email with printing instructions and links for the boxes and ribbon shown in these images to make gifting easy, beautiful and fun!
Ready to bake?
These fabulous Gingerdoodle Cookies are easy, delicious and perfect for both everyday enjoyment and holiday baking and gifting. Give them a try and let us know what you think in the comment section below. ENJOY!
Café Tips and FAQ for making these Gingerdoodle Cookies
- I use this 2-tablespoon retractable cookie scoop to scoop up and portion my dough. I find that this yields cookies that spread nicely, bake evenly and have that perfect chewy center.
- Don't overbake these cookies. In my oven, 10-11 minutes is perfect. Remove them from the oven when the edges are set, cracks are beginning to appear and the cookies are a light golden brown. They'll bake a bit more on the pan after being removed from the oven.
- I love these timesaving, precut sheets of parchment paper.
- If you're in need of new sheet pans, I love these Oxo Good Grips pans and these USA Bakeware pans. They're both super sturdy and will last forever. Either of them would make a wonderful gift for anyone who enjoys baking!
- Snickerdoodle cookies are known for having a bit of tang. This generally comes from cream of tartar, but a splash of lemon juice will do the same thing.
- These cookies freeze well after being completely cooled, then transferred to an airtight container or ziplock bag.
- You can also freeze the dough after being scooped up on a parchment-lined sheetpan, then transfer the scoops to an airtight container. Bake straight from frozen, but give them a few extra minutes in the oven.
- Contrary to classic baking advice, I always use salted butter. Why? I'm in full agreement with Christopher Kimball, founder of Cook's Illustrated and now Milk Street, who explains it well in this article. In short, salted butter provides richer, fuller flavor and has a longer shelf life. If you prefer to bake with unsalted butter, simply add an extra pinch of salt when making these Gingerdoodle Cookies.
Thought for the Day:
When I consider your heavens,
the work of your fingers, the moon and the stars,
which you have set in place,
what is mankind that you are mindful of them,
human beings that you care for them?
Psalm 8:3-4
What we're listening to for inspiration:
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Ridiculously Easy Gingerdoodle Cookies
Ingredients
For the cinnamon-sugar rolling mixture:
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
For the cookie dough:
- ¾ cup very soft butter, I use salted butter
- ⅔ cup brown sugar, I use dark brown sugar but light will also work
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons unsulphured molasses, not blackstrap
- 2 teaspoons fresh lemon juice, or 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt, I use Morton's
- 2 ⅓ cups all-purpose flour
Instructions
For the prep:
- Preheat the oven to 350˚F. Line two sheet pans with parchment paper. (If using just one pan, allow it to cool completely between batches.)
For the cinnamon-sugar rolling mixture:
- In a small bowl, combine the sugar, cinnamon, and ginger. Stir to mix and set aside. 2 tablespoons granulated sugar, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground ginger
For the dough:
- Add the very soft butter to a medium bowl and stir until creamy. Add both sugars and stir to combine (the mixture will look sandy). ¾ cup very soft butter, ⅔ cup brown sugar, ½ cup granulated sugar
- Stir in the egg, egg yolk, molasses, lemon juice, and vanilla until creamy and well combined. 1 large egg, 1 large egg yolk, 2 tablespoons unsulphured molasses, 2 teaspoons fresh lemon juice, 1 teaspoon vanilla extract
- Add the cornstarch, baking soda, cinnamon, ginger, cloves, and salt. Stir vigorously until fully incorporated. 3 tablespoons cornstarch, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 ½ teaspoons ground ginger, ¼ teaspoon ground cloves, ½ teaspoon kosher salt
- Add the flour and stir just until no streaks remain. Make sure there is no unincorporated flour in the bottom of the bowl. The dough will be thick. 2 ⅓ cups all-purpose flour
- Using a retractable scoop (about 1-1½ ounces or 2 tablespoons of dough), scoop up the dough and arrange the scoops on the prepared sheet pans, spacing 2½-3 inches apart.
- Sprinkle each mound of dough with about ⅛ teaspoon of the cinnamon-sugar mixture. It's okay if some of the sugar ends up around the dough.
To Bake:
- Bake for 10-12 minutes, or until the edges are set and the cookies are light golden with cracks on top. Do not overbake (unless you prefer crispier, flatter cookies).
To finish and cool:
- Immediately sprinkle the warm cookies with a little more of the cinnamon-sugar mixture. Let them cool on the pan for 2-3 minutes before transferring to a wire rack to cool completely. Store in an airtight container. Enjoy!
Notes
For unsalted butter: add an extra pinch of salt to the dough.
Baked cookies keep well for 5-7 days at room temperature in an airtight container.
Freeze dough balls (after rolling in sugar) on a sheet pan, then transfer to a freezer container. Bake from frozen, adding a few extra minutes to the bake time.
Baked cookies also freeze well for up to 2 months.
Nutrition
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These were easy and so delicious. Keeping this recipe!
Thanks for the great review, Shery! So glad to hear how well these turned out for you - we appreciate you taking the time to let us know!
These cookies are good! Made them twice. Please send me the label. Thank you very much.
Hi LaJa, Thank you for the kind review! So glad these turned out well for you. The labels are on the way to your inbox. Thanks!
My husband’s favorite cookies are ginger snaps and snickerdoodles so I had to try these! Turned out great and makes a lot of cookies, which I love. Question: I’ve never frozen baked cookies before- what is the best way to thaw them when you want one? Just leave on the counter for a few hours? Thanks so much for the recipe and including the metric measurements!
Hi Marianne, so happy you enjoyed this recipe. We love it too! Regarding your question, you can just let them sit at room temperature until thawed OR, if you have a bad sweet tooth, put them in the microwave for 1-2 minutes (depending on the power of your microwave) until thawed and slightly warm.
These were really good! I made them with company coming and everyone loved them. Thanks. And yes, you are a "little" mad scientist (I won't say what category I would be in lol)!!
Ha! So glad you enjoyed these, Brenda and thank you for the review!
These Gingerdoodles are absolutely amazing! I have made them twice since you posted them. This weekend I am contributing them to a friend’s son and his bride’s Dessert Bar at their wedding. I follow your recipe exactly. They turn out perfect. So yummy! Thank you!
Awesome! Thank you for letting us know, Jan!
What about rolling the uncooked dough balls in the cinnamon sugar before baking rather than sprinkling it on top?
That would work, Jody!
Loved this recipe!!! I doubled it and put half the cookies in the freezer for safe keeping. They were as delicious as the first day I made them. We really do LOVE THEM! Thank you for sharing such amazing work you do.
I am looking for a recipe I made in the last few months. It had baby lima beans, zucchini, maybe eggplant and eggs. Is this one of yours? I can't find the recipe I printed off and wanted to make it again as it was delicious
Hi Ann Marie, that doesn't sound familiar. Good luck in your search!
These cookies sound delicious .Please send me the labels so I can gift them.
Sure, Carol!
I love this recipe, but my cookies deflated quite a bit more than yours. Any idea why?
Hi Francine, it's difficult to say why your cookies deflated without having been there in the kitchen with you. There are several potential causes - your oven temperature could be off, or the butter may have been partially melted instead of just soft. A few other possibilities are not enough flour or baking soda that is out of date. Wish I could be more precise, but these the the things that I can think of that could be the culprit.
Made these cookies last night. They were delicious. Would you please send me the labels to make up a gift if there are any cookies left!
Thank you,
Catherine
Thanks, Catherine! Sending them your way.
These cookies sound delicious! Please send me the labels.
Sure, Barbee!
I generally make extra spicy gingersnaps, so decided to make the gingerdoodles spicier. They turned out great! I just added 1/4 teaspoon each of cardamom and white pepper.
Thanks, Judy!
Oh yum, these look delicious 😋 I'd absolutely love to receive the labels too please! Thanks so Much!!
Sure, Yolanda!
These look delicious, will you please send me the link to create labels. Thank you
Sure, Rose!
For clarification: do you use one full large egg and the yolk only of a second egg?
Hi Kathy, yes, that is correct! The extra yolk makes the cookies chewier and gives them a rich, melt-in-your-mouth texture!
I look forward to making these cookies with my grandsons this weekend. Please send your labels my way so we can send a box of cookies home with them: properly labeled!
Sounds like a delicious cookie recipe. Can't wait to try it. Could you kindly send me the label. Will bake and gift it to a few neighbors. Thank you so much for sharing your recipe and great ideas with us.
Sending them your way, Madeline!
Becoming a fan of your recipies and would like having these cookie lables. Appreciate how you breakdown the role of the ingredients, Thank You, Deborah
So glad to hear that, Deborah! We're happy to send the labels.
I’m not usually a fan of gingerbread-type cookies, but I have these in the oven and they smell delicious! The cinnamon is heavily! I can’t wait to taste these. May I please also receive the labels? Thank you so much for sharing.
Jan M.
Sure, Jan!
My favorite cookie flavor. Not sure I'll share :), but if I do pls send labels.
Merci'
Sure, Sylvie!
Ginger is a favorite of mine. Gingerdoodles sound so yummy. Will be great for the cool Fall weather with a nice cup of coffee! I would love the pdf for the labels, ribbon and boxes.
Thank you
Sending them your way, Candace!
Love both of those cookies, so anxious to try! I would love the labels, please!
Sending them your way, Michelle!
perfect cookie for a cuppa on a crisp fall day. thanks for the recipe and yes please may I have the labels.
Linda B
23rd September
Sure, Linda!
Looking forward to trying another one of your great recipes! Please send the label.
Sure, Jeanne!
I can't wait to get started. Fall is in the air, and this cookie will be a big hit. Please send labels.
Joan
Sure, Joan!
Gift-giving is near. Thank you for this giftable recipe. And yes, please, send me the pretty labels. Thanking you in anticipation.
Sending them your way, Nancy!
I would love the labels please. I’m going to make these for my granddaughter’s birthday and have them shipped to her. She loves all things ginger. Thank you for all your delicious recipes Chris and team.
Sure, Diane!
Looking forward to making these this. fall. Please forward labels.
Sending them your way, Tammy!
I’m definitely baking these! Please send me the printable labels. Thank you!
Sure, Patricia!
Please send me the labels for the Gingerdoodles!They look so yummy!
Sure, Karen!
I just took the last pan of the Gingerdoodle cookies out of the oven. I actually got almost 3-1/2 dozen cookies, and I’m happy to say they look just like yours. They must taste like yours, too, because they are delicious. Thank you for the recipe and the labels.
That's great, DoLee! Thanks for the review!
Just so I know quickly which recipe to open on my computer, I have renamed these cookies to Ridiculously Delicious Gingerdoodle Cookies. A small plate of these is waiting on the grandlings' Homework Table - as energy, don't you know. (Bribery of this caliber will get you everywhere.) Thanks yet again, Chris!
Ha! That's great, John, thanks for the review!
Please send the printable PDF labels - these will be great holiday gifts!
Sure, Denise!
These look amazing! Please send me the links.
Sure, Patty!
Good morning, Chris,
Your tireless work on developing new recipes is amazing! This will be a go-to recipe for me since I love snickerdoodles and ginger! Please send me the PDF for the labels. Thank you so much for all your work--God bless you!
Alyce
Thanks for the kind comment, Alyce! Sending them your way.
Yes! I love Snickerdoodles AND Gingersnap cookies, so I'm looking forward to making these Gingerdoodles! Please send me the labels for gift giving. And thank you so much for this recipe!
Enjoy, Debbie!
Please send labels for these delicious cookies.
Sure, Kathy!
Looking forward to making these cookies. Please send labels.
Thank you
This looks like an amazing cookie. Always looking for a new recipe for the Holidays. Thank you. Please send labels.
Sure, AJ!
Please send me the labels for the easy Gingerdoodle cookies
Sure, Lesley!
Sound delicious - Im going to try the freeezer idea. Please send the label PDF. Thank you
Sounds yum... please can you share the PDF labels
Please share the PDF file for the labels. Thank you for sharing.
They sound YUM, I’m looking forward to trying this recipe and would love the PDF printable labels please.
I love all kinds of cookies and these sound delicious .
Please send me the P D F for the labels
Thanks
Thanks for the delicious sounding cookie recipe. I love ginger cookies.
Please share the PDF file for the labels.
I’m making these cookies this afternoon! Please send me the PDF for the labels. Thanks.
I look forward to trying this recipe - particularly during the holidays.
Please send me the cute label PDF.
I’m looking forward to trying this recipe and would love the PDF printable labels please.
These look fabulous! I love ginger cookies and snickerdoodles.. so can't wait to try them.
Please send me the labels for gift giving. Thank you so much.
Labels, please!
I would love the labels, please!
I would love the labels please!
Perfect for my Meal Train deliveries this week! Please send label PDF. Thank you!
Please send the PDF for the cookie label! Excited to try these, one of my most favorite cookies.
Hi! Love to try the ginger doodle recipe. Would love the pdf for the cute labels. Your recipes are my favorite. I’ve yet to try one (I make yours all the time) and not have it be a successful recipe. Thank you so much,
Katie
Love your Blog, we had a big thunder storm roll through a few days ago, so reminds me of how God is in control all the time.
If possible I would love your label for the cookies, would make a great gift for our neighbors. Keep up the great work.
Love opening my email and seeing another recipe from you! They're the best and I am so happy I subscribed. Once again I would love to receive your PDF file for these labels as I would love to gift them to family and neighbors. Thank you.
Every time i open your email I get somewhat excited about the next recipe im about to see! This only happens with your emails, although I follow many other baking sites.
I've only made a few of your recipes so far (all baking) and have never been disappointed. Im looking forward to trying these cookies! I also have many others from you that I've saved to make as well. I just need spare time to make them all! 😁
Hi Chris,
May I pls have the gift labels to this cookie recipe?
Thanks,
Linda P. Myers
I I have not tried these yet but can’t wait.
Please send me the labels.
Thank you
May I have the labels please? Thanks
Would like the gingerdoodle cookie label
Good looking cookies - can't wait to make them today~! Yes "please" forward the PDF so I can make them even prettier as gifts for guests coming to dinner tonight on this rainy Oregon day,
I’m looking forward to trying these gingerdoodle cookies for the holidays, my friends and neighbors are going to love them.
Your cookies recipes are always a big hit!
I would love the labels please!
These cookies look amazing! I can't wait to make them for the holidays. Please send the labels! Thank you.
Lovely. Please send label info. Thanks
Can I use fresh ginger
Hi Travis, that should work!
I’m looking forward to trying these gingerdoodle cookies
I would love the labels please!
Your cookie recipes are the best! The flavour profile looks so good . As usual the handy hints just elevate your cookies to perfection!
Thank You so much!
Anne-Louise
Please send me the pdf for the Gingerdoodle Cookies. I am so looking forward to making them this fall. Thank you.
I'm adding these to my Christmas baking and I'd love the labels please.
I’m going to make this recipe for Gingerdoodles this week. Please send me the printable labels for them. So cute.
Thank You
Mrs. “Z”
Chris! Im going to make theses today!!! Please send info on boxes and labels
Please send me the pdf for the Gingerdoodle Cookies--they sound delicious. I've been making the gingersmaps from the vintage Betty Crocker Cooky Book for years and classic snickerdoodles for a summer ice cream cake also for years. What a perfect combination this will be. Thank you!!
Excited to make these! I would love the pdf. Thanks!
I can see these cookies becoming a new favourtie!
Can I have the labels please?
Please send the labels for these wonderful cookies.
This recipe looks wonderful and I will be making them as gifts for thanksgiving. The label will set it off perfectly.
Can I use gluten free flour?
Can't wait to try these cookies - they sound delicious. I know we'll be baking a lot over the upcoming holidays with our 9 grandchildren so this recipe will quickly be added to our list of favorites.
Please send me the pdf for the labels - they are adorable.
Thanks so much! Blessings
Think I'll make these cookies today. They just look and sound too good to wait. May I also please have the lovely labels?
Dear Chris,
I love the name of these cookies! Please send me the pdf for the labels. Thanks so much!
I love ginger cookies and these look wonderful, can't wait to try them. The labels will certainly make them a special gift. Thank you
I’m excited to make these cookies and please send me the labels!!! I love making the things that you create and putting labels on all the jams and jellies and cookies.., they make wonderful gifts