Soft Gingerdoodles are the kind of homemade cookie that disappears almost as soon as they come out of the oven. They combine the warm, spiced flavor of a soft ginger cookie with the cinnamon-sugar coating of a classic snickerdoodle. The result is a tender, chewy cookie with a hint of molasses, cozy holiday spice, and a sweet crackly topping that makes every bite feel special.
These cookies are especially wonderful for Christmas baking, cookie trays, family gatherings, or simple everyday treats. They have the familiar comfort of ginger snap cookies, but instead of being crisp, they stay soft and delicate in the center. If you love ginger cookies and snickerdoodles, this easy Gingerdoodle recipe brings the best parts of both together in one simple cookie.
One of the best things about this recipe is that the dough does not need to be chilled. Many soft cookie recipes require time in the refrigerator before baking, but these Gingerdoodles can be mixed, rolled, and baked right away. That makes them a great choice when you want fresh cookies without a long wait.
The dough comes together quickly with basic baking ingredients. Start by creaming softened butter or margarine with brown sugar and granulated sugar until the mixture is light and fluffy. The brown sugar helps give the cookies a soft texture, while the granulated sugar adds sweetness and structure. After that, add the egg, vanilla, and molasses. The molasses gives these cookies their rich color and signature gingerbread-style flavor.
Soft Gingerdoodles are perfect for anyone who loves soft ginger cookies, cinnamon sugar cookies, snickerdoodles, Christmas cookies, and easy rolled cookie recipes.
Once the wet ingredients are blended, the dry ingredients are added. Cinnamon, ground ginger, cloves, nutmeg, salt, flour, and baking soda create the warm spice blend that makes these cookies so inviting. The spices are balanced so the cookies taste festive without being too strong. Mix the dry ingredients into the creamed mixture just until combined. Avoid overmixing so the cookies stay tender.
After the dough is made, each portion is rolled into a smooth ball and coated in a cinnamon-sugar mixture. This step is what gives the cookies their snickerdoodle-inspired finish. A cookie scoop is helpful because it keeps the cookies the same size, which helps them bake evenly. The cinnamon sugar also creates a lightly crisp exterior while the inside remains soft.
Because this is a no-chill cookie dough, the cookies will spread slightly as they bake. Leave enough space between each dough ball on the parchment-lined baking sheet so the cookies have room to expand. This helps them bake into even rounds without touching each other.
Bake the cookies at 350 degrees for 8 to 9 minutes, or until the tops begin to crack. The cracking is a helpful sign that the cookies are ready. Be careful not to overbake them. They may look slightly soft when they come out of the oven, but they will continue to set as they rest on the baking sheet.
Let the cookies cool on the baking sheet for 5 minutes before moving them to a cooling rack. This short resting time allows the cookies to firm up enough to transfer without breaking. Once completely cooled, they are ready to serve, store, or package for gifting.
A plate of Soft Gingerdoodles makes a thoughtful holiday gift, but these cookies are too good to save only for December. They are soft, warmly spiced, sweet, and simple enough for any time you want a comforting homemade cookie. Serve them with coffee, cocoa, milk, or add them to a dessert tray for an easy cookie that feels both familiar and a little special.
Soft Gingerdoodles
June Albertson-Dick
10
35
45
16 cookies
Ingredients
- 1/2 cup butter or margarine, softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 2 cups flour
- 1 tsp baking soda
Topping
- 1/3 cup granulated sugar
- 2 tsp cinnamon
Instructions
-
Preheat the oven to 350 degrees. Cream the butter or margarine with the brown sugar and granulated sugar until light and fluffy. Add the egg, vanilla, and molasses, then mix until the dough is evenly blended and light brown in color.
-
In a separate bowl, combine the cinnamon, ground ginger, cloves, nutmeg, salt, flour, and baking soda. Add the dry ingredients to the creamed mixture and mix just until combined.
-
In another small bowl, stir together the topping sugar and cinnamon. Scoop about 2 teaspoons of dough and roll it between your hands to form a smooth ball. Roll each dough ball in the cinnamon-sugar mixture.
-
Place the coated dough balls on a parchment-lined cookie sheet, leaving space between each one. Bake for 8 to 9 minutes, or until the tops begin to crack. Do not overbake.
-
Remove the cookies from the oven and let them cool on the cookie sheet for 5 minutes. Transfer them to a cooling rack and cool completely. Store in an airtight container at room temperature or freeze for up to 3 months.
Nutrition
Calories: 195kcal,
Carbohydrates: 33g,
Protein: 2g,
Fat: 6g,
Saturated Fat: 4g,
Cholesterol: 25mg,
Sodium: 195mg,
Potassium: 111mg,
Fiber: 1g,
Sugar: 21g
Nutrition information is automatically calculated and should only be used as an approximation.