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a thick gingerdoodle cookie with a bite taken out, with more whole cookies stacked in the background.
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Gingerdoodle Cookies

The perfect combination of snickerdoodle and gingersnap, these soft Gingerdoodle cookies are filled with cozy, warming spices. Easy 30-minute recipe!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 22 cookies
Author Tessa Arias

Ingredients

  • 1 stick (113 grams) unsalted butter, at cool room temperature (about 67°F)
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) dark brown sugar, lightly packed
  • 1/3 cup (113 grams) molasses*
  • 1 large egg
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 2 1/4 cups (286 grams) all-purpose flour

For rolling:

  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 350°F. Line large baking sheets with silicone mats or parchment paper.
  • In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the ginger, cinnamon, cloves, salt, cream of tartar, baking soda, and flour and beat until combined.
  • Mix the 1/2 cup granulated sugar with the cinnamon in a shallow dish. Using the OXO medium spring-loaded cookie scoop, shape the dough into 1 1/2 tablespoon balls. Roll in the cinnamon sugar before placing on the prepared baking sheets. Flatten slightly with the palm of your hand. Bake for 12 to 14 minutes, or until set.
  • Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 5 days.

Notes

*If you cannot get molasses where you live, you can try substituting honey or dark corn syrup – but the flavor and texture of your Gingerdoodles will change. Be sure to use regular unsulphured molasses (like Grandma’s or Brer Rabbit brands). Don’t use blackstrap molasses, as it has a harsh and bitter flavor.