Gingerdoodle cookies: Your favorite soft snickerdoodle cookie with a seasonal gingerbread twist. A great addition to your holiday baking!
Ever since the Mr introduced me to Pandora ages ago, I’ve been completely obsessed. Whenever my phone is plugged in while I’m in the kitchen, music is playing. I have a few stations that I rotate between with a bunch of others that are fun on occasion but my most recent station love is Kate Voegele. Most people probably know her from the show One Tree Hill. I just love her singing. She’s fun and different from many others out there.
So anyway… when I added that station, for some reason it never occurred to me that songs from the show would eventually start playing. When a song from Bethany Joy Lenz came on, I got all nostalgic wanting to go and watch a One Tree Hill marathon. I promise it’ll happen… and maybe even from season one because that would really be the only right way to do it. Of course, I still want to do a full blown Friends marathon from the very beginning. I’ve been talking about doing that forever and it has yet to happen. So we’ll see how long it takes me to actually do a marathon of One Tree Hill.
Of course when the time finally comes to do a marathon, I might (okay … I’ll definitely) need a batch of these gingerdoodle cookies to satisfy my sweet tooth. I have a strong love for snickerdoodle cookies. But not the thin crunchy stiff kind. I like mine soft and fluffy with a nice crunchy sugar coating. That to me is the perfect snickerdoodle. I’ve made the classic snickerdoodle and even a pumpkin snickerdoodle cookie, so it seemed fitting to finally make a version for the Christmas baking season.
These gingerdoodles are basically a gingerbread snickerdoodle. Light and fluffy on the inside with a crisp cinnamon-sugar coating. The perfect seasonal twist to a classic cookie!
Yield: 2 dozen cookies
Prep Time: 5 minutes plus chill time
Cook Time: 14 minutes
Total Time: 20 minutes plus
Your favorite soft snickerdoodle cookie with a seasonal gingerbread twist.
1/2C unsalted butter, softened
1/3C granulated sugar
2/3C light brown sugar
1 tsp vanilla extract
3/4 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/4 tsp ginger
1/4 tsp salt
1 tsp baking powder
1 tsp cream of tartar
2 1/2C all purpose flour
2 Tbsp granulated sugar
1/4 tsp cinnamon
In a large bowl or stand mixer, cream together butter and sugars. With mixer running on low, add molasses, vanilla and egg. Continue mixing until smooth. Slowly add in remaining dry ingredients. Gradually increase speed as needed until dough is smooth and combined. Cover and refrigerate for 1-2 hours or until chilled through.
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Scoop dough with a medium cookie scoop, shape into smooth balls. Roll in remaining sugar and cinnamon. Place 2-inches apart on prepared baking sheet. Bake for 14 minutes. Allow cookies to sit on pan for 1 minute, then transfer to a wire rack to cool completely.
Store cookies in an airtight container.
Baked by Rachel original
More holiday cookies to try:
Gingerbread Kiss cookies
Cranberry-orange pinwheel cookies
Cranberry molasses cookies
Jumbo dark chocolate chunk oatmeal cookies
Candy cane thumbprints
Oatmeal peppermint cookies
Chewy molasses cookies