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A stack of half ginger molasses, half snickerdoodle cookie swirled together. The top cookie has a bite taken out of it.
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5 from 4 votes

Gingerdoodle Cookies

Half gingersnap cookie and half snickerdoodle cookie together for a gingerdoodle!
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Servings: 48 cookies
Calories: 126kcal

Ingredients

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

Instructions

  • 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.

Nutrition

Calories: 126kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 140mg | Potassium: 56mg | Fiber: 1g | Sugar: 11g | Vitamin A: 133IU | Calcium: 12mg | Iron: 1mg