Gingerdoodle Cookies
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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.
Mix in an egg,
vanilla,
and molasses.
Let the mixer whip the ingredients a minute or two until it lightens in color.
Now we’ll add in the flour,
baking soda,
and spices.
Mix the dough together just until all the dry ingredients are incorporated.
Now taste test it to make sure it’s good. I won’t tell. 
Spoon out a heaping tablespoon,
roll it into a ball
and roll it in sugar.
Place in on a Silpat mat, greased cookie sheet or parchment paper.
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.
These are pretty fabulous warm, but just as chewy and delicious cool. Add some nog and you got yourself a very festive treat!
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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
Gingerdoodles
yield: 3 dozen
Print This Recipe
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.
These look amazing!!!! I love a gingery cookie- your husband is a genius for naming your cookie
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Love the name and the cookie!
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omggg..they look so soft and chewy. i want them all!! cute name for the cookies!! love
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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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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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carly {carlyklock} — December 13th, 2011 @ 5:53 pm
Averie stole my comment! VERBATIM.
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yummy! just wondering if they get harden up once they cool ? or do they stay chewy? Thanks..
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Gingerdoodle?! Love it! What a perfect combination of ginger and snickerdoodle. Must.try.now
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I love the name Gingerdoodle and I love the looks of these cookies!
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ummm LOVE these! two of my favorite holiday cookies in one!!! they look & sound sooo good
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Snickerdoodles are one of my favorite cookies. Loving the “gingerdoodle”.
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How do you make ginger cookies better? Roll them in sugar of course!
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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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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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I LOVE the name of these! They look great!
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just added these to my list. they look PERFECT.
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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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These sound phenomenal! Love these pretty babes.
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gingerdoodle, i love it! this is my kind of cookie!
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Best name for a cookie ever!!
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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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putting these on my list to make!
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These sound amazing! They definitely look soft and chewy and delicious!
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Yum YUM! I love anything gingery! These look fab
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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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These combine the best of both cookies, love!
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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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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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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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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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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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Loving you right about now!! What a perfect cookie!!!
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