Description
These Gingerdoodles Cookies are the ultimate holiday dessert, blending the soft, chewy texture of snickerdoodles with the warm, spiced flavor of gingerbread. Made with molasses, cinnamon, ginger, nutmeg, and cloves, these cookies are perfect for Christmas baking, cookie swaps, or as a cozy treat with hot cocoa. Rolled in sugar before baking, they’re as beautiful as they are delicious. A quick, no-chill recipe that’s easy to customize and always a hit with friends and family!
Ingredients
Scale
For the Cookie Dough:
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/4 cup molasses
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
For Rolling:
- 1/4 cup granulated sugar
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Cream Butter and Sugars
- In a medium bowl, use an electric hand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients
- Mix in the egg, vanilla extract, and molasses. Beat until smooth and light brown in color.
- Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add the dry mixture to the wet ingredients and mix until just combined.
- Roll the Dough
- Scoop heaping tablespoons of dough, roll into balls, and coat each ball in granulated sugar.
- Bake
- Place the dough balls on the prepared baking sheets, spaced 2 inches apart. Bake for 7-9 minutes, until the edges are set but the centers remain soft.
- Cool and Serve
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
- Make Ahead: The dough can be prepared and refrigerated for up to 48 hours or frozen for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the bake time.
- Storage: Store baked cookies in an airtight container at room temperature for up to 7 days.
- Customizations: Add chocolate chips, citrus zest, or chopped nuts to make these cookies your own.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: ~110
- Sugar: 11g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Carbohydrates: 17g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 15mg