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!
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?
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Yield: 2 dozen cookies
Prep Time:5 minutes
Cook Time:7-8 minutes
- 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)
- 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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