Gingerdoodle Cookies are chewy, soft cookies that taste like a cross between a gingersnap and a snickerdoodle. Add this to your baking list ASAP! You’ll love the texture of the cookies, but more importantly the molasses flavor with the cinnamon, ginger, and cloves is irresistible!
I just can’t wait another day to share this recipe for Gingerdoodle Cookies.
You may first be asking yourself, what are gingerdoodle cookies? Perhaps this will help…imagine a chewy gingersnap cookie combined with a soft snickerdoodle. Then dunk it in white chocolate. OMG these are seriously so amazing!
How to Make Soft Molasses Cookies
STEP 1. Pre-heat oven to 375°F. Line baking sheet with parchment paper and set aside.
STEP 2. Combine softened butter and brown sugar in a large mixing bowl. Beat together until fluffy. Add in the egg and beat until smooth. Add in the molasses and beat until well combined.
STEP 3. Add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until combined.
STEP 4. Using a medium cookie scoop (or about 2 Tablespoons), roll the cookie dough into a ball. Place the granulated sugar and cinnamon into a bowl and mix together. Roll the dough into the cinnamon sugar. Place on the baking sheet, about 2 inches apart.
Bake for 7 to 8 minutes until the edges are firm. Allow to cool on the pan for 2 minutes and then transfer to a cooling rack. Cool completely.
STEP 5. Melt white chocolate according to package directions. Dip half the cooled cookie into chocolate and return to parchment paper. Allow to set. ENJOY. Cookies can be stored in an airtight container at room temperature for up to one week, or freeze until desired!
If we’re being honest, I’m not really a gingerbread cookie person. I love gingersnaps, frozen (weird, I know). I love the crunch to them. But soft gingersnaps? No thank you. I’d rather eat these Gingerbread flavored Krispie Treats, or this Gingerbread Fudge! You could also make these Gingerbread Cookie Bars. Topped with a cream cheese frosting, what’s not to love?
Until I tried this delicious cookie. And please, for the love of all things delicious, do not skip the white chocolate. It truly adds an amazing touch to an already wonderful cookie.
I think what you’ll love about this gingerdoodle cookie is you can dress them up for Valentine’s Day and Spring. I mean. Why not?
Please give them a try, and give me a shout out on Instagram or Facebook if you love them! If you hate them, just keep it to yourself, m’kay?? 🙂
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More Cookie and Easy Dessert Recipes:
- Banana Cookies
- Peach Hand Pies
- Lemon Bars
- Rice Krispie Treats Recipe
- Easy Apple Crumble
- Butter Cookies
- Twix Cookies
- Mini Caramel Apple Cheesecakes
- Christmas Crack
- Apple Crisp
- Peanut Butter Balls
- Lemon Cheesecake
Gingerdoodle Cookies
Gingerdoodle Cookies are chewy, soft cookies that taste like a cross between a gingersnap and a snickerdoodle. Add this to your baking list ASAP! You'll love the texture of the cookies, but more importantly the molasses flavor with the cinnamon, ginger, and cloves is irresistible!
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (for rolling the cookies)
- 1 tsp cinnamon (for rolling the cookies)
- 1 to 2 cups white chocolate melting wafers (for dipping the cookies)
Instructions
- Pre-heat oven to 375°F. Line baking sheet with parchment paper and set aside.
- Combine butter and brown sugar in a large mixing bowl. Beat together until fluffy. Add in the egg and beat until smooth. Add in the molasses and beat until well combined.
- Add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until combined.
- Using a medium cookie scoop (or about 2 Tablespoons), roll the cookie dough into a ball. Place the granulated sugar and cinnamon into a bowl and mix together. Roll the dough into the cinnamon sugar. Place on the baking sheet, about 2 inches apart.
- Bake for 7 to 8 minutes until the edges are firm. Allow to cool on the pan for 2 minutes and then transfer to a cooling rack. Cool completely.
- Melt white chocolate according to package directions. Dip half the cooled cookie into chocolate and return to parchment paper. Allow to set. ENJOY. Cookies can be stored in an airtight container at room temperature for up to one week, or freeze until desired!
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 229Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 147mgCarbohydrates: 32gFiber: 1gSugar: 23gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Recipe originally published January 24, 2018.
My six year old son and I are just finishing up baking a double batch. He is eating them plain and loves them. My husband and I love them tool However, he (my son) is looking forward to dipping and decorating with sprinkles.
My sister and I made these last year on our “cookie baking day”. They are AMAZING!! Everyone loved them. We decided they are on the list to be made annually. They are so soft and full of flavor. The white chocolate just adds an extra goodness. Thanks for the recipe!
Thank you!! They are one of my favorites 🙂
These gingerdoodles will be a fun holiday cookies recipe to try for my daughter’s cookie exchange. Pinning to try very soon.
Did this at the last minute for a cookie exchange in my office for Christmas. Boy were these a hit!! They can be dipped in the chocolate for extra sweetness and with or without sprinkles of the season! These cookies are GREAT with or without the chocolate. They are so soft & simple. Now I have to make them for my husband’s cookie exchange… (he tasted them and said this was my new cookie to bake ALL the time! – take THAT chocolate chips!!) Thank you thank you thank you for saving me!
Is 2 tsp. baking soda correct? That seems like a lot to me. We don’t care for sprinkles either. Haha! Our son said he didn’t like the texture of them. I think they are cute though on cupcakes but don’t use them.
Yep, 2 tsp is correct 🙂 You can totally skip the sprinkles, I won’t judge 🙂
I will pass on the sprinkles, don’t care much fir them, but the cookie sounds Awesome!!