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Gingerdoodle Cookies

Your favorite soft snickerdoodle cookie with a seasonal gingerbread twist.
Prep Time2 hrs 5 mins
Cook Time14 mins
Total Time2 hrs 19 mins
Course: Dessert
Cuisine: American
Keyword: Cookie
Servings: 2 dozen cookies


  • 1/2 C unsalted butter softened
  • 1/3 C granulated sugar
  • 2/3 C light brown sugar
  • 1/4 C molasses
  • 1 tsp vanilla extract
  • 1 large egg
  • 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 1/2 C all purpose flour

For rolling:

  • 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.


An original recipe from Baked by Rachel