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!
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!
I first tried this recipe from I Heart Naptime over Christmas. I figured it seemed quite seasonal, gingerbread and all. Well, after my whole family fell in love, we decided these are the new chocolate chip cookies in our house. And that’s saying a lot as my husband and girls LOVE chocolate chip cookies!
And 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.
So, since it’s not really Christmas, and I probably shouldn’t be sharing a gingerdoodle cookie recipe in January, we dressed these cookies 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?? đ
Connect with Shugary Sweets! Be sure to follow me on my social media, so you never miss a post!
Facebook | Twitter | Pinterest | instagram
Gingerdoodle Cookies
Ingredients
- 3/4Â cup unsalted butter, softened
- 1Â cup light brown sugar, packed
- 1Â large egg
- 1/4 cup molasses
- 2Â 1/4 cups all-purpose flour
- 2Â teaspoons baking soda
- 1Â teaspoon cinnamon
- 1Â 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!
Recommended Products
-
AmazonBasics Nonstick Carbon Steel Half Baking Sheet - 2-Pack -
Ghirardelli Chocolate White Candy Making Wafers, 10 Ounce
-
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**
I will pass on the sprinkles, don’t care much fir them, but the cookie sounds Awesome!!
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 đ You can totally skip the sprinkles, I won’t judge đ
Pingback: Gingerbread Cookie Bars with Cream Cheese Frosting Recipe
Pingback: Cream Cheese Sugar Cookies with Vanilla Bean Frosting
Pingback: âTis the season…for baking! – H.M.Dillard
Pingback: The Best From Scratch Lemon Coconut Cake Recipe
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!