Gingerdoodle Cookies

Gingerdoodles Final 3 {Enter the  12 Days of Giveaways! Lots of prizes up for grabs!!}

I get into trouble when I post pictures on Instagram! It just makes you all want the recipe asap. At least, that’s what happened with this recipe.

I posted the picture.

You asked ‘what are those?

I said ‘gingerdoodles

You said ‘WTF‘?

I said ‘they’re like soft and chewy gingersnaps coated in sugar like a snickerdoodle

You said ‘ooooooooooohhhhhhhhhh‘!

And then you said ‘when do we get the recipe?

And I said “Tuesday“.

True story.

Well, friends, here is my beloved Gingerdoodle recipe. I made a much spicier, gingery-er version last year but only a few people like their chewy gingersnaps with a big fat punch in the face…or throat. So I made a simmered down version of that cookie that my husband so lovingly calls Gingerdoodles. {That boy should have gone into marketing.}

I have to confess that molasses is not something I typically have on hand. I usually just make gingerbread cookies and cake with it and then save it in my cupboard for next year. But, they are a classic recipe and I promise this one won’t disappoint.

Let’s make some cookies! Start out by creaming butter, sugar and brown sugar all together.

Gingerdoodles 1

Mix in an egg,

Gingerdoodles 2


Gingerdoodles 3

and molasses.

Gingerdoodles 4

Let the mixer whip the ingredients a minute or two until it lightens in color.

Gingerdoodles 5

Now we’ll add in the flour,

Gingerdoodles 6

baking soda,

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and spices.


Mix the dough together just until all the dry ingredients are incorporated.

Gingerdoodles 8

Now taste test it to make sure it’s good. I won’t tell. :)

Gingerdoodles 9

Spoon out a heaping tablespoon,

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roll it into a ball

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and roll it in sugar.

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Place in on a Silpat mat, greased cookie sheet or parchment paper.

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Bake these off at 350 for 7 minutes or so. You want the outside to look sort of dry…like not shiny. Does that make sense. You might see the middle look a little squishy or ooey gooey, but that’s a good sign! Cool the cookies on the baking sheet about 5 minutes before transferring to a cooling rack.

Gingerdoodles 14

These are pretty fabulous warm, but just as chewy and delicious cool. Add some nog and you got yourself a very festive treat!

Gingerdoodles Final 2

Don’t forget to enter my 12 Days of Giveaways! I’m giving away some crazy prizes including a brand new KitchenAid 7-qt. Stand Mixer. Holla!

Beanilla Vanilla Extract
OXO Pop Top Storage Containers, Spatulas, measuring cups, measuring spoons,
KitchenAid 7-qt. stand mixer
Chicago Metallics cookie sheets, cooling racks
Le Creuset Spatulas


Yield: 3 dozen


1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
3/4 teaspoon vanilla extract
1/4 cup molasses
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups all purpose flour
1 teaspoon baking soda
1/4 cup granulated sugar, for rolling


Preheat oven to 350 degrees.

Cream butter and sugars together until light and fluffy. Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.

Roll a heaping tablespoon of dough into a ball and coat in granulated sugar. Place on silicone baking mat, lightly greased cookie sheet or parchment paper lined cookie sheet.

Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to cooling rack.

Serve warm or at room temperature. Store in an airtight container until ready to serve.


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78 Responses to “Gingerdoodle Cookies”

  1. #
    Lori @ RecipeGirl — December 13, 2011 at 3:05 pm

    These look amazing!!!! I love a gingery cookie- your husband is a genius for naming your cookie :)


  2. #
    Maria — December 13, 2011 at 3:11 pm

    Love the name and the cookie!


  3. #
    Julie @ Table for Two — December 13, 2011 at 3:13 pm

    omggg..they look so soft and chewy. i want them all!! cute name for the cookies!! love :)


  4. #
    Steve @ theblackpeppercorn — December 13, 2011 at 3:47 pm

    I posted a recipe just like this a few weeks ago but included raisins in it. I love these! I actually prefer the chewy ginger cookies over the gingersnap variety. These look great Lauren!


  5. #
    Averie @ Love Veggies and Yoga — December 13, 2011 at 4:45 pm have.just made. my: PERFECT COOKIE

    chewy, ginger, snickerdoodle

    all rolled into one

    YUMMMMMM!!!!! Sorry to shout but I am so excited about these!


  6. #
    Brenda — December 13, 2011 at 5:14 pm

    yummy! just wondering if they get harden up once they cool ? or do they stay chewy? Thanks..


    • Jessica — April 24th, 2015 @ 2:49 pm

      They should stay chewy if you put a price of bread in to keep moisture to them :)


  7. #
    Krissy @ Krissy's Creations — December 13, 2011 at 5:29 pm

    Gingerdoodle?! Love it! What a perfect combination of ginger and snickerdoodle. :)


  8. #
    Sally @ Spontaneous Hausfrau — December 13, 2011 at 5:30 pm

    I love the name Gingerdoodle and I love the looks of these cookies!


  9. #
    nicole {sweet peony} — December 13, 2011 at 5:32 pm

    ummm LOVE these! two of my favorite holiday cookies in one!!! they look & sound sooo good :)


  10. #
    Chris @ TheKeenanCookBook — December 13, 2011 at 6:13 pm

    Snickerdoodles are one of my favorite cookies. Loving the “gingerdoodle”.


  11. #
    Erin — December 13, 2011 at 6:47 pm

    How do you make ginger cookies better? Roll them in sugar of course!


  12. #
    Jolene ( — December 13, 2011 at 7:17 pm

    Mmmmmmmm!!!! I want to eat a giant spoonful of that dough!!! This combination would be the hubby’s favourite – he loves both ginger snaps and snickerdoodles!


  13. #
    Krista — December 13, 2011 at 7:56 pm

    Funny story – I just came back from a Christmas getaway weekend with my mom and brought home ginger snaps that were rolled in sugar. My husband was so excited and exclaimed that they were a delicious hybrid of gingerbread and snickerdoodles. These men seem to be on to something, haha!


  14. #
    Rachel @ Not Rachael Ray — December 13, 2011 at 8:24 pm

    I LOVE the name of these! They look great!


  15. #
    Jessica @ How Sweet — December 13, 2011 at 9:44 pm

    just added these to my list. they look PERFECT.


  16. #
    Jessica — December 13, 2011 at 10:49 pm

    Why do you do this too me?! I did not need to add another cookie to my ever growing MUST TRY RIGHT NOW list!!


  17. #
    Katrina — December 14, 2011 at 1:12 am

    These sound phenomenal! Love these pretty babes.


  18. #
    Dina — December 14, 2011 at 1:18 am

    gingerdoodle, i love it! this is my kind of cookie!


  19. #
    DessertForTwo — December 14, 2011 at 3:59 am

    Best name for a cookie ever!!


  20. #
    Kathryn — December 14, 2011 at 9:52 am

    Oh these cookies sound just amazing! I have no idea when I’m going to fit these in to my holiday baking schedule but I’m going to have to!


  21. #
    Alison @ Ingredients, Inc. — December 14, 2011 at 12:13 pm

    putting these on my list to make!


  22. #
    Erin — December 14, 2011 at 2:25 pm

    These sound amazing! They definitely look soft and chewy and delicious!


  23. #
    Lauren @ What Lauren Likes — December 14, 2011 at 2:25 pm

    Yum YUM! I love anything gingery! These look fab :)


  24. #
    silver — December 14, 2011 at 9:18 pm

    I must have been making gingersnaps incorrectly all these years because my normal gingersnaps are soft/chewy and rolled in sugar. Are they supposed to be crisp/dry?


    • Lauren — December 14th, 2011 @ 10:56 pm

      The gingersnaps I’ve always eaten are crispy.


  25. #
    Lauren at Keep It Sweet — December 16, 2011 at 3:42 pm

    These combine the best of both cookies, love!


  26. #
    nancy k — December 17, 2011 at 1:18 pm

    These look yummy. The name caught my attention as I just saw another Gingerdoodle recipe @ that actually combines a recipe for gingersnaps with a recipe for snickerdoodles…marbling them together before rolling in sugar. This must be the season got gingerdoodles!


  27. #
    Kara Davis — December 23, 2011 at 12:35 am

    Just made my first batch, I cooked mine a little longer than the 7-9 minutes, more like 12. But I like mine not as gooey in the middle and they are great…. will definitely be a repeat recipe


  28. #
    Sharon Thurston — December 26, 2011 at 10:23 am

    These sound divine. I discovered snickerdoodles and make them all the time for my boys. I’ll take the gingerdoodle idea for a version for myself. Thanks!


  29. #
    Cali — December 27, 2011 at 8:24 pm

    Made these, wrapped them up and gave them away. Everyone loved them. Thanks for the easy and tasty recipes :)


    • Lauren — December 28th, 2011 @ 12:20 am

      Awesome, Cali! Had no clue you read my food blog! Happy to know you’re doing well :)


  30. #
    Colleen — March 19, 2012 at 3:49 pm

    I’m a bit late to the game, but I’ve made these for a couple of parties lately and they were WILDLY popular. This last time I skipped rolling them in sugar and iced them with a simple cinnamon-powdered sugar – milk icing and that was lovely too. I’ve gotten several requests for the recipe! If there are any doubters reading this, quit thinking and make them! Thank you for posting.


  31. #
    January — August 26, 2012 at 2:33 pm

    Loving you right about now!! What a perfect cookie!!!


  32. #
    emily — November 19, 2013 at 4:36 pm

    Made ’em, Loved ’em. Put two portions I’m the freezer for future holiday season yuminess, and baked the third portion right away. Husband and son approved! My anti-sweets husband had the entire plate on his lap until they were gone. Lol


  33. #
    Kristyn — December 20, 2013 at 4:56 am

    I seriously need to give these a try… my hubby would LOVE them! Thx!


  34. #
    Betty Jean — December 21, 2013 at 6:30 am

    I made these yesterday and LOVE them! They were so easy that my 2 year old daughter helped. She loved rolling them in sugar and plopping them on the baking sheet. Thanks for sharing a great recipe and a giving a us a new Christmas cookie to make.


  35. #
    Katie — December 22, 2013 at 12:48 pm

    I just made these for a gathering and they looked, smelled, and tasted amazing. I couldn’t resist one right out of the oven and I have to say, it was a great decision! Thanks for a great recipe!


  36. #
    Tracey — December 22, 2013 at 7:11 pm

    Your photos are absolutely beautiful. I will definitely try this recipe. Thank you.


  37. #
    Meg Merkley — December 23, 2013 at 1:09 pm

    My hubby’s favorite cookie! Thanks for sharing!


  38. #
    Jessica — December 23, 2013 at 2:04 pm

    Just made them and wow they are super yummy and my house smells so good:) Thanks for the recipe..


  39. #
    Charity — December 30, 2013 at 12:48 pm

    My Great-Grandma would make these, they’re the best! Although, admittedly your title (gingerdoodles) is better :), we’ve always called them Molasses Crinkles.
    I AM curious about the recipe you alluded to that packs more of a punch, is it posted somewhere around here?


  40. #
    Janie — January 4, 2014 at 9:28 am

    I have been making chewy ginger cookies for years. Just about the same recipe, but mine calls for Shortening not butter, I put in just a tad more than called for. Cook 8-10 minutes, cool 1 minute on pan then transfer. Always delish !!


  41. #
    Maureen — January 7, 2014 at 8:59 am

    Thanks for this wonderful recipe. I made them on New Years Day. What a treat. My family and I loved them! Can’t wait to bake them again soon.


  42. #
    Kim — January 25, 2014 at 5:03 pm

    I just had to get the recipe for these from my sister who made them this Christmas. Hands-down the best gingery cookie ever! Thank you,I’m making a pile of them tomorrow.


    • Lauren — January 26th, 2014 @ 8:24 pm

      Glad you liked them :)


  43. #
    Donna — September 10, 2014 at 10:19 pm

    Very similar to my gingerspice cookies except mine are made with shortening, melted first, then cooled before mixing in. Make by the 1/4 fulfils, always moist & chewy, always wonderful!


  44. #
    Donna — September 10, 2014 at 10:23 pm

    That should be 1/4 cupfuls!


  45. #
    Taylor — September 26, 2014 at 5:54 am

    These cookies are great! Every one that tried them loved them, including my very picky sister… I had to cook them longer than the recipe called for (about 10-11 mins) but they were still chewy and delicious. Thanks for the recipe!


  46. #
    Nikki — December 2, 2014 at 9:26 pm

    Just came out of the oven and they are incredible and I have pretty high cookie standards. These just became a holiday staple around here! Congratulations on a fantastic recipie.


  47. #
    Shelly — December 4, 2014 at 5:06 pm

    Dies this recipe work in Hugh altitude? Any adjustments?


    • Dawn — December 11th, 2014 @ 12:28 pm

      I live in Colorado – at around 7000 ft – just made the cookies (after seeing it on Pinterest) and they turned out fine.

      Yes, I had to make an adjustment… I’m “new” to CO – this is my third baking season – and everything’s been trail or error – LOL! An older woman told me that she ONLY adds an extra egg to everything she bakes and adjusts the baking time. That’s what I did for this recipe. The dough came out gooey, but I stuck it in the freezer for a couple of hours before baking. My cookies turned out flatter than Lauren’s but they taste good.

      Next time, I might remove some sugar which is what I do sometimes, with good results.

      Good luck! (And, if you do make adjustments, I’d be curious reading about your results.)


      • Dawn — December 17th, 2014 @ 2:37 pm

        Made the cookies again, without any modifications, and they turned out perfectly! So, your answer is – no, you don’t need to make any adjustments. They turn out crisp on the edges and soft in the centers.

  48. #
    Renae — December 5, 2014 at 5:46 am

    I just made these and they are delicious! However, mine remained in a ball shape rather than spreading. Did you flatten yours first? Or any idea why mine didn’t spread?


    • Lauren — December 5th, 2014 @ 8:36 am

      You probably added too much flour. Next time you make them, try fluffing your flour first, spooning it into your measuring cup and leveling it with a butter knife.


      • Renae — December 5th, 2014 @ 11:12 am

        I started another batch before I got your reply. My butter was at room temp but it’s been pretty cold and I wondered if that had anything to do with it, so I softened/partially melted it. Well, now I have very flat cookies – seriously more like Gingerdoodle pancakes! Which isn’t a bad thing at all, except that’s not quite what I wanted for a cookie exchange 😉 Will try again – third time’s a charm? They’re all so tasty!!

  49. #
    Jean — December 7, 2014 at 3:24 pm

    I made a double batch of these last night. I brought some to church, and they disappeared almost instantly! The batch at home disappeared almost as fast!

    I didn’t think I liked ginger cookies until I tried these. :)


    • Natalie — December 10th, 2014 @ 4:05 pm

      when you made a double batch, did you double the recipe or just make two batches. If you doubled it, did it work out ok just doubling every ingredient?



      • Lauren — December 11th, 2014 @ 9:53 pm

        Doubling the recipe will work out just fine!

  50. #
    Cathy — December 8, 2014 at 7:12 am

    Made these last night and they are perfect! Baked for 9 minutes, rested on cookie sheet for 5 minutes. Soft, chewy, and delicious! Definitely making these again!



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