Gingerdoodle Cookies

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Gingerdoodle Cookies are chewy, soft cookies that taste like a cross between a gingersnap and a snickerdoodle. You’ll love the texture of the cookies, but more importantly the molasses flavor with the cinnamon, ginger, and cloves is irresistible!

Chewy Gingerdoodle Cookies dipped in white chocolate with pastel sprinkles.

How to Make Soft Molasses Cookies

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!

These soft and chewy molasses cookies are incredible. Perfect for Christmas, but we enjoy them all year long.

Be sure to add our pumpkin snickerdoodles to your fall baking list!

Ingredient Notes

Ingredients needed to make gingerdoodle cookies.

These soft molasses cookies have a crackly top and the perfect amount of CHEW!

  • Unsalted butter- make sure it’s softened to room temperature. Use our guide on how to soften butter quickly.
  • Brown sugar- I use light brown since you will be adding molasses you don’t need dark brown (but you can use it if you prefer).
  • Molasses- I usually choose a dark molasses. Blackstrap molasses is too intense for baking in my opinion. Grandma’s brand is what I find at most grocery stores.
  • Spices- a good blend of cinnamon, ginger, and cloves is needed.
  • Cinnamon sugar- I make my own cinnamon sugar mix for rolling the cookies in before baking. But you can buy it premixed at the store too.
  • White Chocolate- Ghirardelli white chocolate melting wafers are my favorite. They taste great and melt smooth in the microwave without seizing up!

Easy Instructions

Step by step photos showing how to make gingerdoodle cookies.

Soft molasses cookies are so easy to make.

  1. Make the cookie dough.
  2. Roll cookies into balls.
  3. Roll cookie dough balls into cinnamon sugar mix.
  4. Bake and cool. Dip in white chocolate and add sprinkles, if desired.
Chewy gingerdoodle cookies dipped in white chocolate with valentine's day sprinkles.

Recipe FAQs

What does molasses do to cookies?

The molasses in these chewy ginger cookies gives a sweet flavor that keeps them moist and soft.

Can you freeze Ginger Molasses cookies?

Store baked and cooled ginger molasses cookies in airtight freezer safe container for up to 3 months. Thaw on counter in container overnight.

What kind of molasses is best for baking?

Dark Molasses is my favorite choice for baking. Blackstrap molasses is too intense for most recipes.

Chewy Gingerdoodle Cookies #whitechocolate #snickerdoodle #gingersnap #cookie #cookies

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Gingerdoodle Cookies

5 from 4 votes
By: Aimee
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!
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 24 cookies

Ingredients 

  • ¾ cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 1 large egg
  • ¼ cup molasses
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup granulated sugar for rolling the cookies
  • 1 teaspoon cinnamon for rolling the cookies
  • 1 – 2 cups white chocolate melting wafers for dipping the cookies
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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!

Notes

  • Can you freeze Ginger Molasses cookies? Store baked and cooled ginger molasses cookies in airtight freezer safe container for up to 3 months. Thaw on counter in container overnight.
  • What kind of molasses is best for baking? Dark Molasses is my favorite choice for baking. Blackstrap molasses is too intense for most recipes.

Video

Nutrition

Calories: 229kcal, Carbohydrates: 32g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Cholesterol: 26mg, Sodium: 147mg, Fiber: 1g, Sugar: 23g
Course: Cookies
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on December 11, 2020

Comments & Reviews

  1. Wonderful recipe (I made them last year)! This year I wanna know if I can make the dough & freeze it for a couple of weeks?

    1. Absolutely! I like to roll the cookie dough balls in the cinnamon sugar, then freeze the dough for one hours on a cookie sheet. Then transfer the cookie dough balls to a ziploc freezer bag. When you’re ready to bake, put the frozen cookie dough ball onto the cookie sheet, you may need to add a few minutes to the bake time if baking from frozen.

  2. We all loved these cookies so much! They are great plain, but the dip in white chocolate takes them to the next level!

  3. OH boy made these last night. My husband said they are the best cookie I have ever made. Mine didn’t crack when I banged them. How long should I bang them ?

  4. 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.

  5. 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!  

  6. These gingerdoodles will be a fun holiday cookies recipe to try for my daughter’s cookie exchange. Pinning to try very soon.

  7. 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!

  8. 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.

5 from 4 votes

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