Gingerdoodles 1With marshmallow orders in full swing during the month of December, we had little time for baking.  But, we did get a few special treats in.  My favorite were Gingerdoodle cookies.  As the name implies, these are a combination of sinckerdoodles and gingersnaps.  They’re nice and soft, which is a great alternative to the traditional gingersnap.

I would eat these all winter long. So while it may be too late to make them for Santa, they go perfectly with hot cocoa, or (if you’re like me) with a bowl of vanilla ice cream.  It’s never too cold out for ice cream.


  • Servings: about 30 cookies
  • Difficulty: medium
  • Print

Adapted from: Averie Cooks

Gingerdoodles 3


½ c unsalted butter, room temperature
½ c brown sugar
½ c sugar, divided
1 large egg, room temperature
1/2 c molasses
1 T vanilla extract
4 t cinnamon, divided
1 t ground ginger
1 t ground cloves
½ t ground nutmeg
pinch of salt
2 c all-purpose flour
1 t cornstarch
1 t baking soda
½ t cream of tartar


  • With an electric mixer, combine butter, brown sugar, ¼ c sugar, and egg.  Beat on medium-high speed until creamy, scraping down the sides as necessary, for about 4 minutes.
  • Add molasses, vanilla, 2 t cinnamon, and remaining spices through the salt, until well-combined, about 1 minute.
  • Add flour, cornstarch, baking soda, and cream of tartar, beating on low speed until combined, about 45 seconds.
  • Line a cookie sheet with parchment or silpat.  Using a spoon and your hands, create balls of cookie dough approximately 1.5-2 Tablespoons in size.  They will be quite soft and sticky.  Refrigerate for at least 2 hours to firm them up.
  • While in the refrigerator, combine the remaining ¼ c of sugar and 2 t of cinnamon  in a small bowl.  Set aside.
  • Preheat oven to 350 degrees.
  • Once chilled, take each ball of dough, roll in your palms to create a nice shape, and dip in the cinnamon-sugar for a thorough coating.  Place back on the cookie sheets.  Because they’re chilled, they will spread only minimally during baking, so you should be able to fit quite a few per sheet.
  • Bake 9-12 minutes, until the edges have set.  They will continue to firm up a bit after you remove them from the oven.  Do not over-bake or you will lose the soft and chewy element!  Cool on baking sheet for about 10 minutes and then transfer to a cooling rack.

Gingerdoodles 2

P.S.  The Sweet Jumbles Etsy store will reopen in a few days.  We’re taking some time to enjoy the holidays, too!

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1 Response to Gingerdoodles

  1. Carol Russell says:

    Glad you posted this recipe! I was going to ask you for it!

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