Wednesday, December 14, 2011

Gingerdoodle Cookies

When did Christmastime come around? I was barely keeping up with Thanksgiving, and then suddenly I had mere weeks until Christmas. And I'm not sure why I continue to be impressed each year about how quickly time flies...but I digress.

A great, snappy cookie to add to your holiday line-up are these Gingerdoodles. Soft, chewy, and spicy, with a little extra love. The cinnamon-sugar, groovy kind of love. Hence the "-doodle" portion of their name.

These cookies feature a motley crew of flavors — cinnamon, ginger, cloves, nutmeg, and molasses. But the coating of sweet on the outside softens the spice a little, distinguishing these treats from your average gingerbread treat.

Gingerdoodles Recipe (makes 3 dozen cookies)

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
3/4 tsp. vanilla extract
1/4 cup molasses
2 cups flour

1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt

1/8 tsp. cloves
1/8 tsp. nutmeg
1/4 cup sugar plus 1/2 tsp. cinnamon, for rolling

Preheat oven to 350 degrees. Grease your cookie sheets and set aside.

Cream butter for about 30 seconds. Add white and brown sugars and cream until light and fluffy. Add in the egg, vanilla, and molasses. Mix for 1-2 minutes until well-combined.

In a small, separate bowl, combine the flour, baking soda, spices, and salt. Add gradually to the wet ingredients and mix just until dry ingredients are combined.

In a shallow bowl, combine cinnamon and sugar for rolling the cookies. Then, using a small ice cream scoop (or a teaspoon), scoop out the dough and place into the cinnamon sugar mixture. Toss the dough ball in the sugar and then use the palms of your hands to roll it into a sphere. Place the cookies 1.5-2 inches apart on your greased cookie sheet.

Bake 8-9 minutes (you want the cookies to look done on the outside but be soft and chewy on the inside). Cool for 5 minutes on the cookie sheet and then transfer to cooling rack. Let cool completely and then store in an airtight container.

Click here for a printable recipe!


  1. These look delicious! Happy holidays :).

  2. Yummy! This is Greg's favorite sort of cookie so I'm going to try these out on him. We have some sorghum molasses that will be good in them. Thanks - SB

  3. Happy Holidays, Amy!

    Susan, Brad loved them and he doesn't normally "like that sort of thing"...hoping that Greg will dig them! :)

  4. Wow, I didn't know a gingerdoodle could look this incredible :) I hope you don't mind but I'm so inspired I've included this post in my Friday Food Fetish roundup. Thanks for sharing and MOAR please :)

  5. I'm fortunate enough to work with Danielle and she brought these today. These are amazing! They have a unique depth of flavor, a good bit of saltiness (which I love), and were just the right chewiness - not hard like a ginger snap. Danielle is truly talented!!!

  6. these look delicious! but could i replace molasses with honey? or anything else? thanks

    1. Hi Ruth! While I've never tried personally, my understanding is that you can substitute equal amounts of honey or maple syrup for molasses. Personally I don't love a super strong molasses flavor, but these cookies were nice b/c that flavor wasn't too overbearing like in your average gingersnap. Happy baking! :)


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