We were so excited about announcing Broma Cookie Week yesterday that we forgot to ask how everyone’s Thanksgiving was! I don’t know about you guys, but we FEASTED. And it was the perfect stomach stretching segue for the Christmas season and all the delicious treats that come with it. And the treat of the day this Tuesday is gingerdoodles!
Made with a zingy combination of ground ginger, cinnamon, and fresh ginger, along with a splash of spiced molasses, these gingerdoodles are pretty much the chewy holiday cookie of your dreams.
Snickerdoodles have always been one of my favorite cookies with their buttery chewy centers, crispy edges, and distinct crackled tops.
So when I learned that ginger snickerdoodles AKA gingerdoodles were a thing, I knew we had to make them this holiday season.
What are gingerdoodles?
Gingerdoodles are a spiced cookie derivative of classic snickerdoodles. We made ours with some molasses in the dough for an extra treacly spice and a little color. Like traditional snickerdoodles, you roll the cookies in a sugar mixture before baking to give them a crunchy, sugary, crackly crust. But in addition to cinnamon, we used ginger for an extra zing!
The end result is a seriously good cookie that I wish we’d discovered years ago.
I made these ginger snickerdoodles 10 times. Literally. We went through batches that spread too much, didn’t spread enough, tops that didn’t crack, and cookies that weren’t gingery enough. By the 8th try, Sarah was ready to give up, but I stubbornly persevered. We would successfully make gingerdoodles so help me god!
And we did 🙂
So you best believe that this recipe we landed on is PERFECT. Chewy, crunchy on the edges but soft in the middle, spiced to perfection, and easily inhaled.
See you tomorrow for MORE COOKIES. And while you wait for more cookie recipes you can make these gingerdoodles!
Preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
Combine the softened butter with the brown sugar and granulated sugar and beat until light and fluffy. Scrape down the bowl and add the molasses, egg, and vanilla extract, beating until fluffy, about 2 minutes.
In a separate bowl mix together the flour, baking soda, cinnamon, ginger, cloves and salt. Add to the wet ingredients and beat until just combined.
Stir together all the ingredients for the cinnamon, ginger sugar mixture. Use 1 inch cookie scoop (or a rounded tablespoon) to make 1 inch balls. Roll in the sugar mixture to fully coat and place 2 inches apart on prepared cookie sheet. Bake for 10 minutes or until the edges are set but the inside is still underdone.
Hey Marisa! My puffy do you mean they’re staying mounded and thick? Or do you mean they’re puffing up with too many bubbles? If they’re staying really thick it’s possible you’re over measuring flour! If they’re puffing up too much, it might be that another ingredient is more acidic than normal and over activating the baking soda. Try going down a 1/4 teaspoon on baking soda!
Yes, staying mounded and thick. The first time I used coconut sugar and monkfruit sugar. This second batch I used cane and brown, and am still having the same issue. The flour was properly measured and leveled both times, so maybe it’s the baking soda. I’m calling it quits for now, but I’ll try revisiting it in the future!
Leave a comment and rate this recipe!
HEya, I noticed you didn’t use cream of tartar in this recipe. Was it deliberate?
We did not! We found it didnt need it.
Would it work to replace all granulated sugar with coconut sugar? These look amazing!
We’ve never tried it, but I don’t see why it wouldnt work! Let us know how it oges!
These taste amazing, but keep baking up “puffy”, any clue why? I used baking soda and not powder as stated.
Hey Marisa! My puffy do you mean they’re staying mounded and thick? Or do you mean they’re puffing up with too many bubbles? If they’re staying really thick it’s possible you’re over measuring flour! If they’re puffing up too much, it might be that another ingredient is more acidic than normal and over activating the baking soda. Try going down a 1/4 teaspoon on baking soda!
Yes, staying mounded and thick. The first time I used coconut sugar and monkfruit sugar. This second batch I used cane and brown, and am still having the same issue. The flour was properly measured and leveled both times, so maybe it’s the baking soda. I’m calling it quits for now, but I’ll try revisiting it in the future!
Super delicious and very easy to make. They were a huge hit at home so not I’m making them again for my son’s bake sale on Thursday. Thanks so much!!
★★★★★
*now (not “not”) >.< typing on a phone is the worse lol
Can we freeze the dough and bake them later?
Hey Lea! You could do that or just freeze the cookies in a freezer ziploc and defrost when ready to use. Either would work 🙂