Description

What do you get when gingerbread collides with snickerdoodles? Pure cookie magic. Gingerdoodles are soft, chewy, spiced just right, and rolled in a sweet cinnamon-sugar coat that crackles beautifully in the oven. Born from a happy kitchen accident, these cookies have become a holiday must-bake—comforting, cozy, and unforgettable. Whether you’re baking for a cookie swap, gifting, or just treating yourself with a cup of coffee, these will be the ones everyone remembers.

Ingredients

Scale

Spice Sugar Coating

¾ cup granulated sugar
3 tsp ground cinnamon

Dry Ingredients

4 ½ cups all-purpose flour
2 tbsp cornstarch
4 tsp baking soda
1 tsp salt
2 tsp ground ginger
½ tsp ground cloves
¼ tsp ground nutmeg

Wet Ingredients

1 ½ cups (3 sticks) unsalted butter, softened
1 ½ cups light brown sugar
½ cup molasses
2 large eggs (room temp)
4 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Mix sugar + cinnamon in a small bowl for coating; set aside.
In a large bowl, whisk flour, cornstarch, baking soda, salt, and spices.
Beat butter + brown sugar until fluffy (2–3 min). Add molasses, eggs, and vanilla; mix until smooth.
Gradually add dry mix to wet, stirring just until combined. Chill dough 15–30 min if sticky.
Scoop 1.5 tbsp dough, roll into balls, coat generously in cinnamon-sugar. Place 2 in. apart.
Bake 9–11 min, until edges are set but centers look slightly underbaked.
Cool 5 min on pan, then transfer to rack.

Notes

Add crystallized ginger for extra zing.
Swap dark brown sugar for richer flavor.
Stir in white or dark chocolate chips.
Chill dough for thicker cookies.
Freeze dough balls to bake fresh anytime.