Ridiculously Easy Gingerdoodle Cookies
These Ridiculously Easy Gingerdoodle Cookies are the best of both worlds, a mashup of snickerdoodles and ginger cookies! Soft and chewy with crisp edges, warm spices, and a crackly cinnamon-sugar coating, they’re perfect for everyday baking or holiday gifting.
Servings: 24 cookies
Calories: 154kcal
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
See Café Tips above in the post for helpful tips and tricks and to ensure success with this recipe.
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.
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
Calories: 154kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 191mg | Potassium: 54mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 199IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1mg