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- Gingerdoodles AKA Ginger Snickerdoodles
Gingerdoodles AKA Ginger Snickerdoodles
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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!
xx
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- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20mins
- Yield: 24 cookies
- Category: dessert
- Method: baked
- Cuisine: american
Gingerdoodles AKA Ginger Snickerdoodles
Gingersnaps and snickerdoodles had a baby with these scrumptious gingerdoodles. Zingy, chewy, soft and perfect for the holiday season!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20mins
- Yield: 24 cookies
- Category: dessert
- Method: baked
- Cuisine: american
Ingredients
for the gingerdoodles
- 3/4 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 4 Tablespoons molasses
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons ginger
- 1/4 teaspoon cloves
- 1 teaspoon freshly grated ginger, optional
for the ginger cinnamon sugar mixture
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- pinch salt
Instructions
- 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.
- Allow to cool and enjoy!
These are great!
Made these cookies for friends for Christmas and they said they were the best cookies they had ever had!!! Such a great recipe-and simple! Thanks!
THESE ARE SO GOOD! My mom and I made these this past weekend to include in our Christmas cookie boxes… but we ate them all and have to make them again!! Sarah you killed this one
So happy to hear you enjoyed these! They’re one of my favorites 🙂