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.
I just took the ginger doodles out of the oven,
unfortunately it doesn’t look like the picture, It was flat on top and had no crinkles
All of my ingredients were at room temperature. Please help me out.
I also baked the chewy peanut butter cookie and that came out perfect .
Thx Sharon
These came out really nicely, baking it for 10 minutes is perfect. I think I smoothed my cookie balls a bit too much while rolling them so my crackled tops weren’t as prominent. I did add extra dashes of nutmeg and allspice for fun. Would definitely make these again, they’d be excellent to give as gifts too.
There is one thing I did not like with this recipe. The amount of salt. I will cut the salt back a little in this recipe. Everything else is good. The flavour and texture is wonderful!
Leave a comment and rate this recipe!
Really good!
★★★★
I just took the ginger doodles out of the oven,
unfortunately it doesn’t look like the picture, It was flat on top and had no crinkles
All of my ingredients were at room temperature. Please help me out.
I also baked the chewy peanut butter cookie and that came out perfect .
Thx Sharon
★★★★
Oh no! It sounds like your baking soda might have been expired!
Another fantastic cookie! Definitely would make these over and over again!
Thank you for sharing your recipe.
★★★★★
These came out really nicely, baking it for 10 minutes is perfect. I think I smoothed my cookie balls a bit too much while rolling them so my crackled tops weren’t as prominent. I did add extra dashes of nutmeg and allspice for fun. Would definitely make these again, they’d be excellent to give as gifts too.
★★★★★
There is one thing I did not like with this recipe. The amount of salt. I will cut the salt back a little in this recipe. Everything else is good. The flavour and texture is wonderful!
★★★★