Description
Snickerdoodle meets gingerbread in this warm, chewy, cinnamon-sugar-coated cookie. With a crisp edge and soft center, these Gingerdoodles are the perfect blend of spice and sweetness—holiday-ready, freezer-friendly, and absolutely irresistible.
Ingredients
Cinnamon Sugar Coating:
1 cup granulated sugar (for rolling)
4 tsp ground cinnamon
Dry Ingredients:
4½ cups all-purpose flour
2 tbsp cornstarch
4 tsp baking soda
1 tsp salt
2 tsp ground ginger
½ tsp ground cloves
¼ tsp nutmeg
Wet Ingredients:
1½ cups (3 sticks) unsalted butter, softened
1½ cups light brown sugar
½ cup molasses
2 large eggs
4 tsp vanilla extract
✨ Flavor Twists (optional but fun):
Add ½ tsp ground cardamom for extra warmth
Stir in 1 cup white chocolate chips or chopped candied ginger
Use dark brown sugar for a richer, deeper molasses flavor
Dip half in white chocolate and sprinkle with crushed gingersnaps for a fancy finish
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix cinnamon sugar: In a small bowl, combine the rolling sugar and cinnamon. Set aside.
Whisk dry ingredients: In a large bowl, combine flour, cornstarch, baking soda, salt, and spices.
Cream butter & sugars: Beat softened butter and brown sugar until fluffy. Add molasses, eggs, and vanilla; beat until smooth.
Combine: Slowly add dry ingredients into wet and mix just until combined.
Scoop & roll: Form 1½-inch dough balls and roll in cinnamon sugar.
Bake for 9–11 minutes or until edges are set and tops crack slightly. Cool on pan for 5 minutes, then transfer to wire racks.
- Prep Time: 20 minutes
- Cook Time: 10 min per batch
Nutrition
- Calories: 140 / Cookie
- Sugar: 12g / Cookie
- Fat: 6g / Cookie
- Carbohydrates: 21g / Cookie
- Protein: 1.2g / Cookie