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Gingerdoodle Cookies

Gingerdoodles Final 3 {Enter the Ā 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.

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Mix in an egg,

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vanilla,

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and molasses.

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

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Now we’ll add in the flour,

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baking soda,

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and spices.

Spices-cookies

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

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

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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.

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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

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Beanilla Vanilla Extract
OXO Pop Top Storage Containers, Spatulas, measuring cups, measuring spoons,
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Chicago Metallics cookie sheets, cooling racks
Le Creuset Spatulas

Print

Gingerdoodles

Yield: 3 dozen

Ingredients:

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

Directions:

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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72 Comments

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

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  2. Love the name and the cookie!

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  3. 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!

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  4. omg.you have.just made. my: PERFECT COOKIE

    chewy, ginger, snickerdoodle

    all rolled into one

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

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

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

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

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

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

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  8. 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!

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  9. 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!

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

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  11. These sound phenomenal! Love these pretty babes.

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

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  13. 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!

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

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  15. 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?

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

      The gingersnaps I’ve always eaten are crispy.

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  16. These look yummy. The name caught my attention as I just saw another Gingerdoodle recipe @ Bakergirl.com 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!

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  17. 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

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  18. 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!

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

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

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

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  20. 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.

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

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  22. 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

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

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  24. 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.

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  25. 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!

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

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  27. My hubby’s favorite cookie! Thanks for sharing!

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

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  29. 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?

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  30. 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 !!

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  31. 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.

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  32. 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.

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

      Glad you liked them :)

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  33. 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!

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  34. That should be 1/4 cupfuls!

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  35. 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!

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  36. 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.
    Nikki

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  37. Dies this recipe work in Hugh altitude? Any adjustments?

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    • 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.)

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      • 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.

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  38. 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?

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    • 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.

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      • 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 šŸ˜‰ Will try again – third time’s a charm? They’re all so tasty!!

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  39. 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. :)

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    • 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?

      thanks,
      Natalie

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

        Doubling the recipe will work out just fine!

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  40. 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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