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.
These might be my favorite cookies ever. I made two types of spice cookies for my grandma this Christmas, but I have to admit I gave her all of the other cookie and kept all of these gingerdoddles for myself. I guess my baking skills have gotten better during quarantine because they turned out perfect the first time. These also freeze great. I pull out two at a time about an hour before I want to have them (with a cup of tea). PERFECTION.
At first, the smell of the molasses was really putting me off! But holy heck, these cookies are incredible! I made 18 big ones, sort of accidentally, and they turned out perfect. Cracked, sugary, soft but with slightly crunchy edges. I will be making these again and again. Great recipe!
I made these for my cookie boxes this year. Added more spice and vanilla but everything else the same. I am having a hard time putting them in the boxes 😂
Leave a comment and rate this recipe!
These might be my favorite cookies ever. I made two types of spice cookies for my grandma this Christmas, but I have to admit I gave her all of the other cookie and kept all of these gingerdoddles for myself. I guess my baking skills have gotten better during quarantine because they turned out perfect the first time. These also freeze great. I pull out two at a time about an hour before I want to have them (with a cup of tea). PERFECTION.
★★★★★
My favorite cookies are speculoos from Belgium, but these just might be better!
★★★★★
At first, the smell of the molasses was really putting me off! But holy heck, these cookies are incredible! I made 18 big ones, sort of accidentally, and they turned out perfect. Cracked, sugary, soft but with slightly crunchy edges. I will be making these again and again. Great recipe!
★★★★★
I made these for my cookie boxes this year. Added more spice and vanilla but everything else the same. I am having a hard time putting them in the boxes 😂
★★★★★
Hi Racheline! I KNOW THE FEELING. It’s hard to part with something so tasty sometimes
I made these last week for my mom’s Bridge group. The ladies LOVED them! Big hit!
Will be making to give out for Christmas! Thank you!
★★★★★
Hi Katie! I’m so so happy to hear they enjoyed these Christmas cookies! Happy baking!