Gingerdoodle cookies are a delightful twist on the classic snickerdoodle, infused with warm spices that evoke the coziness of home. With their chewy texture and a hint of ginger, they’re perfect for any occasion—whether you’re gearing up for the holidays, planning a family gathering, or just looking for a delicious treat to enjoy with a cup of tea. Having whipped up countless batches of these cookies over the years, I can assure you they bring a unique flavor that is both comforting and exciting.

Why Cook This at Home

What makes these Gingerdoodle cookies truly special is their balance of flavors and ease of preparation. Not only are they quick to make, but they also require ingredients you probably already have in your pantry. This budget-friendly dessert will impress kids and adults alike, making them perfect for any occasion—be it a cozy family brunch, a festive holiday gathering, or simply a sweet treat after dinner.

"These Gingerdoodle cookies made my family’s day! The spiciness from the ginger combined with the sweetness is just perfect. They disappeared in minutes!" – A satisfied baker

How This Recipe Comes Together

Making Gingerdoodle cookies is a straightforward process that anyone can follow. You’ll be blending warm spices with buttery sweetness, creating a dough that’s both easy to work with and hard to resist. Here’s a quick overview to get you started: preheat your oven, mix your dry ingredients separately, cream together your wet ingredients, combine everything, and then form and bake your cookies.

What You’ll Need

To whip up a batch of these delightful cookies, gather the following ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/3 cup brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
1/4 cup granulated sugar for rolling
1 tablespoon ground cinnamon for rolling

If you’re feeling adventurous, consider swapping some of the all-purpose flour with whole wheat or adding chocolate chips for a unique flavor.

Directions to Follow

Preheat your oven to 350°F (175°C).
In a bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger, and salt.
In another bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mix is smooth and fluffy.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Gradually mix in the dry ingredients until just combined.
In a small bowl, mix together the granulated sugar and cinnamon for rolling.
Roll the dough into small balls (about 1 inch in diameter), and coat each ball in the cinnamon-sugar mixture.
Place the coated balls on a baking sheet lined with parchment paper, ensuring they are spaced a couple of inches apart.
Bake for about 10-12 minutes, or until the edges are set, and the centers look slightly soft.
Let cool on the baking sheet for a few minutes before transferring cookies to a wire rack to cool completely.

Best Ways to Enjoy It

Gingerdoodle cookies shine on their own, but you can elevate your experience with a few creative serving ideas. Consider pairing them with a scoop of vanilla ice cream for a delightful dessert sundae. For a cozy feel, serve them warm alongside a mug of spiced chai or hot cocoa. You could also stack them on a decorative plate and dust with powdered sugar for a charming presentation at your next gathering.

How to Store & Freeze

To keep your Gingerdoodle cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to save some for later, you can freeze them. Simply layer the cooled cookies between sheets of parchment paper in a freezer-safe container, and they’ll be good for up to three months. When you’re ready to enjoy, just thaw them at room temperature, and they will be as delightful as the day you made them!

Pro Chef Tips

Make sure your butter is at room temperature for easier creaming with the sugars.
For a stronger flavor, increase the ground ginger slightly.
Don’t skip the rolling step; it creates a delightful cinnamon-sugar crust that adds texture.

Creative Twists

Feel free to get creative with your Gingerdoodle cookies! Try adding finely chopped crystallized ginger for an extra zing, or mix in chocolate chips for a delicious contrast. You could even swap the spices, replacing cinnamon and ginger with pumpkin spice for a fall-inspired treat.

FAQs

What’s the prep time for these cookies?
The prep time is roughly 15-20 minutes before baking, and they bake for about 10-12 minutes.
Can I use brown sugar instead of granulated sugar?
You can, but be mindful that substitutes may affect the texture; using brown sugar will give your cookies a chewier consistency.
How should I store these cookies?
Store your cookies in an airtight container at room temperature or freeze them for longer freshness.
What’s the best way to ensure my cookies are soft?
Avoid over-baking; pull the cookies out once the edges are set but the centers are still slightly soft. They will continue to firm up as they cool.
Can I make the dough in advance?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 48 hours. Just be sure to bring it to room temperature before baking.

Let these Gingerdoodle cookies brighten your day! Happy baking!

Gingerdoodle Cookies

Gingerdoodle cookies are a delightful twist on the classic snickerdoodle, infused with warm spices and a hint of ginger, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

Total Time 32

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 140 kcal

Ingredients

Dry Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened Make sure at room temperature.
1 cup granulated sugar
1/3 cup brown sugar, packed
1 teaspoon vanilla extract
2 large eggs

For Rolling

1/4 cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Preparation

Preheat your oven to 350°F (175°C).
In a bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger, and salt.
In another bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until smooth and fluffy.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Gradually mix in the dry ingredients until just combined.
In a small bowl, mix together the granulated sugar and cinnamon for rolling.
Roll the dough into small balls (about 1 inch in diameter), and coat each ball in the cinnamon-sugar mixture.
Place the coated balls on a baking sheet lined with parchment paper, ensuring they are spaced a couple of inches apart.

Baking

Bake for about 10-12 minutes, or until the edges are set and the centers look slightly soft.
Let cool on the baking sheet for a few minutes before transferring cookies to a wire rack to cool completely.

Notes

To keep your Gingerdoodle cookies fresh, store them in an airtight container at room temperature for up to a week. They can also be frozen for up to three months.

Keyword Baking, Cookies, Dessert Recipes, Gingerdoodle, Holiday Treats