Gingerdoodles

Classic snickerdoodles and gingerbread cookies collide in these soft and chewy gingerdoodles that are heavenly paired with a cup of coffee!

For those times when you can’t decide between a snickerdoodle and a gingerbread cookie….gingerdoodles are the only logical answer.

These cookies are indeed the best cross between the two cookies and feature a soft and thick texture, lots of spicy ginger flavor, and copious amounts of cinnamon sugar coating every inch.

AKA everybody’s dream cookie and a staple for any Christmas cookie tray.

No fancy ingredients or techniques involved with these cookies today! You’ll only need 10 minutes to mix up the dough and another 10 minutes or so to bake them.

Sooo really there’s only a few minutes standing between you and these cookies so you’d better get on it

These Ginger Snickerdoodles feature…

• A thick and chewy texture
• Lots of ginger flavor from both fresh and ground ginger
• Sweet cinnamon sugar rolled all over cookies
• A quick dough that comes together in minutes with no dough chilling required

Making the Ginger Snickerdoodles

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Unsalted butter
• Granulated sugar
• Molasses
• Egg
• Ginger
• Vanilla extract
• All-purpose flour
• Cream of tartar
• Baking soda
• Kosher salt
• Cinnamon

Storing Dough

If you would like to make up the dough for these cookies in advance it stores well in refrigerator up to 6 days. Wrap the dough well in plastic wrap before storing and allow to soften slightly at room temperature before shaping cookies and baking.

Tips for Perfect Cookies

1. Use fresh ginger and ground ginger – the combination of both fresh and ground ginger adds a punchy ginger flavor to these cookies.
2. Cream butter – make sure your butter is softened to room-temperature and cream well with the sugar and molasses several minutes until completely smooth.
3. Use room temperature egg – just like the butter, allow the egg to come to room temperature or submerge in hot water for about 2 minutes to quickly warm it. A room temperature egg will incorporate much easier into the butter.
4. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
5. Use stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
6. Flatten cookies before baking – gently flatten the cookies before baking with the palm of your hand. This will help them spread more evenly during baking.

Recipe Variations

Try these ideas for a different twist on these cookies.

• Make it chocolate – try topping cookies with a drizzle of white or semisweet chocolate.
• Add nuts – fold 1/2 cup toasted and chopped pecans or walnuts into dough.

Storing and Freezing Cookies

Allow cookies to cool completely, then store in an airtight container at room temperature up to 4 days.

To freeze cookies, allow to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature and store up to 4 days.

These cookies are absolutely the BEST cross between a snickerdoodle and a gingerbread cookie! They’re so soft they melt in your mouth and every bite is loaded with cinnamon sugar and punchy ginger flavor.

The ultimate milk or coffee dunker right here!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Try these other festive cookies next!

• Butter Pecan Shortbread Cookies
• Chocolate Molasses Crinkle Cookies
• Turtle Cookie Cups

This post was updated with new recipe adjustments and photos on 11/21/24.