Indulge in the delightful fusion of flavors with our Chewy Gingerdoodle Cookies, a harmonious blend of classic Snickerdoodle and Gingerdoodle cookie dough. These sweet, perfectly spiced treats are irresistibly addictive. Whether gracing your holiday cookie trays or stealing the spotlight at a cookie exchange, these cookies are not only delicious but also incredibly easy to make!
If you're a fan of both ginger snaps and Snickerdoodles, then get ready to experience a flavor fusion that will blow your taste buds away!
Gingerdoodles are a scrumptious blend of two of our favorite cookies for the holiday season – ginger snaps and snickerdoodles.
Imagine the cozy, comforting warmth of ginger paired with the sweet, cinnamon-sugar goodness of snickerdoodles.
The result? A cookie that's soft, chewy, and loaded with an explosion of flavors!
For many, the holidays are the peak of cookie season, but you know we're obsessed with cookies any time of year.
Gingerdoodle cookies are the perfect cookie for cooler weather with their warm spiced flavor, but I'm sure they'll become your new favorite cookie for many occasions.
For more amazing sweet treats with a flavor fusion, check out my Circus Animal Cookies, Chocolate Peanut Butter Swirl Cookies, and these Brookie Bars!
If you love the sugar-spice mixture of flavors, try my Crinkle Gingerbread Cookies, Cinnamon Chip Cookies with a Snickerdoodle Twist, Eggnogg Snickerdoodle Cookies, and these Lotus Biscoff Cookie Butter Cookies!
Ingredients for this Gingerdoodles Recipe
Here is everything you'll need for both cookie recipes; amounts are listed with the full recipe in the recipe card below.
Gingersnap Cookie Dough
Wet Ingredients. Butter, Crisco, Molasses, Egg
Dry Ingredients. All Purpose Flour, Granulated Sugar, Baking Soda, Ground Cinnamon, Ground Ginger, Ground Clove, Salt
Gingersnap Cookie Dough
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated Sugar, Baking Soda, Cream of Tartar
Extras. Gound Cinnamon, Granulated Sugar
How to Make Chewy Gingerdoodles
Gingersnap Cookies
- In a large mixing bowl, with a hand mixer or a stand mixer, cream together softened butter, Crisco, and Granulated Sugar. Scrape down the sides of the mixing bowl to cream all ingredients together.
- Add the Molasses and Egg and continue to cream ingredients for 2-3 minutes.
- Gradually add the All Purpose Flour, Cinnamon, Ginger, Clove, Baking Soda, and salt. You can combine the flour mixture in a medium-sized mixing bowl before adding it in if you prefer. Mix until combined.
- Place the Gingersnap cookie dough in the refrigerator to chill.
Snickerdoodle Cookies
- In a large mixing bowl, with a hand mixer or a stand mixer, cream together softened Butter and Granulated Sugar. Scrape down the sides of the mixing bowl to cream all the ingredients together.
- Add Egg and Vanilla Extract to the sugar mixture and continue to cream for 2-3 minutes.
- Gradually add the dry ingredients of All Purpose flour, Baking Soda, and Cream of Tartar. Mix until combined.
Making Gingerdoodle Cookies
- Scoop Snickerdoodle cookie dough using a #60 cookie scoop. Scoop Gingersnap Cookie dough using a size #50 cookie scoop. Place the cookie dough balls on a lightly floured surface.
- Use 1 scoop of each cookie dough and roll it together, forming 1 cookie dough ball. I like to press each cookie scoop into a #24 cookie scoop. But you can also just roll the two cookie dough together
- Roll the cookie dough into the cinnamon sugar mixture.
- Place the cookie dough balls on a prepared baking sheet lined with parchment paper. Ensure each cookie dough ball is at least 2 inches apart. Bake cookies at 350 for 9-11 minutes in a preheated oven.
- The cookies are done when the edges are set to a light brown color and the center is no longer glossy. Allow cookies to cool on the cookie sheet for a few minutes before moving to a wire cooling rack to cool completely.
Storage & Freezing
Store: Store these Gingerdoodle cookies once they have fully cooled to room temperature in an airtight container for up to 1 week. Cookies are generally best if enjoyed within 3-4 days of being freshly baked.
Freeze: These cookies can be frozen for up to 3 months when sealed in an airtight container or Ziploc Bag. Place parchment paper between layers of cookies to prevent sticking.
Substitutions & Variations
- Add-ins. Add in some white chocolate chips or milk chocolate chips to the cookie dough for added bursts of sweetness. You can even try adding your favorite mini candies, try crushed M&Ms, Mini M&Ms, or Mini Reese's Pieces.
- Add a topping. Drizzle these cookies with melted white chocolate or a simple powdered sugar and water icing once they have completely cooled for an extra special finish.
- Use another cookie dough combination. You can use different cookie dough mixes to create a new flavor fusion of cookies. Try Gingersnaps with my Triple Chocolate Pudding Cookie dough for a chocolate and ginger combo!
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
Mixer.
I use the bowl of a stand mixer with a paddle attachment to mix cookie dough, as it's the easiest way I've found. These cookies can be made using a hand mixer
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Yield.
This recipe makes approximately 30 cookies when using a size #60 and #50 cookie scoop. It will make fewer cookies if you use a larger scoop, or more cookies if you use a smaller scoop, but bear in mind to adjust bake time for any size changes.
Cookie Scoop Sizes.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Here are the sizes and tablespoon equivalents if you don't have a cookie scoop:
- #50 ~ 1 Tablespoon
- #60 ~ 1.3 Tablespoon
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide to make the best cookies every time!
Have you tried this easy recipe for Gingerdoodles?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Holiday Cookie Recipes
- Chocolate Peppermint Crinkle Cookies
- Green Grinch Cookies
- Holiday Chocolate Dipped Butter Cookies
- Christmas Tree Blossom Cookies
- Spiced Eggnog Pie Sugar Cookies
- Christmas Ornament Cookies
- Chocolate Chip Pecan Cookies
- Andes Mint Chocolate Cookies
- Reindeer Poop Cookies
- Lemon Shortbread Cookies
- Church Window Cookies
- Easy Peppermint Pie Cookies
Soft Gingerdoodle Cookies
Ingredients
Ginger Snap Cookie
- ½ cup Butter Softened
- ¼ cup Crisco
- 1 cup Granulated Sugar 200g
- ¼ cup Molasses
- 1 Egg Large
- 2 cups All Purpose Flour 240g
- 2 teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Ground Clove
- ½ teaspoon Salt
Snickerdoodle Cookie
- ½ cup Butter Softened
- 1 cup Granulated Sugar 200g
- 1½ cups All Purpose Flour 180g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
Cinnamon Sugar Mixture
- ⅓ cup Granulated Sugar
- 2 teaspoon Ground Cinnamon
Instructions
Gingersnap Cookies
- In a large mixing bowl with a hand mixer or use a stand mixer cream together softened butter, Crisco and granulated sugar. Scrape down sides of mixing bowl to cream all ingredients together.
- Add molasses and egg and continue to cream ingredients for 2-3 minutes.
- Gradually add dry ingredients of All Purpose Flour, Cinnamon, Ginger, Clove, Baking Soda, and salt. Mix until combined.
- Place Gingersnap cookie dough in refrigerator to chill.
Snickerdoodle Cookies
- In a large mixing bowl with a hand mixer or use a stand mixer cream together softened butter and granulated sugar. Scrape down sides of mixing bowl to cream all ingredients together.
- Add egg and Vanilla Extract to sugar mixture and continue to cream for 2-3 minutes.
- Gradually add dry ingredients of All Purpose flour, Baking Soda, and Cream of Tartar. Mix until combined.
Making Gingerdoodle Cookies
- Scoop Snickerdoodle cookie dough using a size #60 cookie scoop. Scoop Gingersnap Cookie dough using a size #50 cookie scoop.
- Use 1 scoop of each cookie dough and roll together forming 1 cookie dough ball. I like to press each cookie scoop into a #24 cookie scoop.
- Roll cookie dough into cinnamon sugar mixture and place on prepared baking sheet lined with parchment paper. Allowing at least 2 inches apart.
- Bake cookies at 350 for 9-11 minutes in a preheated oven.
- Cookies are done with edges are set and center is no longer glossy.
- Allow cookies to cool on cookie sheet for a few minutes before moving to a wire cooling rack to cool completely.
Notes
- Store: Store these Gingerdoodle cookies once they have fully cooled to room temperature in an airtight container for up to 1 week. Cookies are generally best if enjoyed within 3-4 days of being freshly baked.
- Freeze: These cookies can be frozen for up to 3 months when sealed in an airtight container or Ziploc Bag. Place parchment paper between layers of cookies to prevent sticking.
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