These gingerdoodle cookies are such a fun holiday cookie!They’re half ginger cookie, half snickerdoodle,and have the perfect flavors of cinnamon, and ginger in a soft and chewy cookie!
These gingerdoodle cookies are soft and chewy in the middle, with slightly crispy edges. The cinnamon sugar coating gives the cookies a really nice crunchy texture on the edges, and makes them so delicious to eat too.
I first made these gingerdoodle cookies for a Food Blogger Cookie Swap. Basically I sent 1 dozen cookies to 3 other food bloggers, and in return I received a dozen cookies from 3 different food bloggers. So fun. I shared these gingerdoodle cookies that year, and they’ve been one of my favorite cookies ever since.
What is a gingerdoodle cookie?
Sometimes people call a gingerdoodle a soft ginger cookie that is rolled in cinnamon sugar like a snickerdoodle is. But for me, and these cookies, it’s half ginger – half doodle, or snickerdoodle. So it’s a soft and chewy half snickerdoodle half gingersnap cookie and it’s probably the best cinnamony, gingery, cookie you’ll ever have.
You roll the two cookie doughs together to make a swirl, and the flavor combination is perfection. The cinnamon sugar sugar cookie half combined with the ginger, cinnamon, and molasses half. Yum!
Plus the cookie looks so pretty with the two different cookie doughs rolled together. I just love the brown and white swirls of the two doughs together.
This recipe is a perfect one for sharing because it makes a lot of cookies, since you’re working with two different batches of cookie dough together, you get twice as many cookies. It’s the perfect recipe for making cookies for neighbor cookie plates, cookie exchanges, or a fun holiday party.
How to make gingerdoodle cookies?
We will start with the ginger cookie dough. Cream together the butter and sugar. Then add in the egg, vanilla, and molasses. Stir it all together for a couple minutes until it’s a light brown color. Then add in the flour, salt, baking soda, and all the spices. Stir it till you have a nice soft dough. Cover it and stick it in the fridge till you need it.
Then let’s make the snickerdoodle dough. It starts the same, cream together the butter and sugar. Then add in the eggs and vanilla. Then add in and stir all the dry ingredients, flour, cream of tartar, baking soda, and salt, until you have a nice soft dough.
Now it’s time to assemble the cookies. Mix together cinnamon and sugar in a small bowl and set it aside.
Take 1 tablespoon of each of the doughs and squish them together. Then roll them into nice balls. Roll the balls into the cinnamon sugar coating and place them on a cookie sheet. Bake the cookies till they are nice and golden and the tops start to crack.
Tips to make gingerdoodle cookies:
- Like all cookie recipes, people measure flour very differently. (When I first made these I just scooped out the flour and measured out 2 cups, with the spoon and level method I need an additional 1/4 cup of flour to get the same amount). If you aren’t weighing out the flour the cookies may be a little thinner than you’d like. Bake the first tray of cookies (or just a few of the cookies first) and if you’d like the cookies a little thicker, then add 1 to 2 TBS more flour to each of the cookie doughs before continuing to roll out the cookie balls.
- If you want your cookie tops to look a bit more swirled, instead of just squishing together the two cookie doughs, twist them around a bit to give the top a more patterned look.
I promise you want to make these cookies. I just know you’ll love these fun, soft, and chewy, and perfectly spiced gingerdoodle cookies! They’re the perfect holiday cookie for this time of year, and actually they’re delicious to eat anytime of year 😉
Looking for more holiday cookie recipes?
- Cinnamon Roll Cookies
- Christmas Tree Cookies
- Peppermint Chocolate Chip Cookies
- Hot Chocolate Cookies
- Eggnog Cookies
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For the Ginger Cookie Dough:
- 1/2 cup butter (1 stick, softened)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup molasses
- 2 1/4 cups flour (scooped and leveled)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/2 tsp ground ginger
For the Snickerdoodle Cookie Dough:
- 1/2 cup butter (1 stick, softened)
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups flour (scooped and leveled)
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
For the Cinnamon Sugar Coating:
- 1/4 cup sugar
- 1 TBS cinnamon
- Preheat the oven to 350 degrees Fahrenheit. Prepare a large cookie sheet by lining it with parchment paper or a silicone liner.
Prepare your ginger cookie dough:
- Cream together the butter and sugar until light and fluffy, about 2 minutes.
- Stir in the egg, vanilla and molasses. Stir together for about 2 minutes until it turns a light brown color.
- Dump in the dry ingredients, the flour, baking soda, salt, and your spices, and stir it together until you have a soft dough. Cover it and place it in the fridge till needed.
Prepare your snickerdoodle cookie dough:
- Cream together your butter and sugar until light and fluffy, about 2 minutes.
- Add in your eggs and vanilla and stir.
- Dump in the dry ingredients, and stir everything together until just combined, and you have a nice soft dough.
For the Gingerdoodle Cookies:
- Combine your cinnamon and sugar for your coating.
- Take 1 tablespoon sized balls of each of the cookie doughs and squish them together.
- Roll those into smooth balls and dip them, and roll into the cinnamon sugar to coat completely.
- Place on the prepared cookie sheet and place in the oven for about 8-9 minutes, or until the cookies are lightly golden and the tops start to crack.
- Repeat with additional dough.
- Allow cookies to cool for 5 minutes on the cookie sheet before removing them to a cooling rack to cool completely.
These gingerdoodle cookies were first posted on December 15, 2014. The photos and text were updated on November 18, 2020.
These are a hit every year! So beautiful and everyone always raves about them! A go-to staple in my house during the holidays!
Yay! I love hearing that.
Alli Leah says
Oh man! These cookies are perfection! Soft and slightly chewy. Combining two of my favorite Christmas cookies and so easy to make! Thanks for a great twist to two classics!
Lee Rosenth says
could these be made as bars?
I’m not sure! I haven’t tried it. Let me know if you do.
What are amounts of cinnamon & sugar mixture to dip cookie in?
Oops not sure how that didn’t get saved, it should be about 1/4 cup of sugar and 1 TBS of cinnamon
Michelle Rittler @ Taste As You Go says
Thanks so much for allowing me to include your recipe in my round-up of 60 Ultimate Cookie Exchange Recipes on Taste As You Go! Happy Holidays!
Lisa @ Healthy Nibbles & Bits says
Two of my favorite cookies in one! These look so good! I’m sure your cookie swap matches enjoyed these!
SO creative! They look just perfect
Jessica | A Happy Food Dance says
These were the best cookies! Soft and chewy and the perfect gingersnap-snickerdoodle combo – so glad I received these. My boyfriend is already requesting another batch!