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The perfect combination of snickerdoodle and gingersnap, these Gingerdoodle cookies are puffy and soft and filled with warm spices. Cookie baking make-ahead and storage tips included.

Gingerdoodle Cookies

The perfect combination of snickerdoodle and gingersnap, these Gingerdoodle cookies are puffy and soft and filled with warm spices. Cookie baking make-ahead and storage tips included below.

Course Dessert
Cuisine American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 22 cookies
Recipe by Tessa Arias

Ingredients

  • 1 stick (113 grams) unsalted butter, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) dark brown sugar, lightly packed
  • 1/3 cup (113 grams) molasses
  • 1 large egg
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine salt
  • 1 teaspoon cream of tarter
  • 1/4 teaspoon baking soda
  • 2 1/4 cups (286 grams) all-purpose flour

For rolling:

  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat the oven to 350°F. Line large baking sheets with silicone mats or parchment paper.
  2. In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the ginger, cinnamon, cloves, salt, cream of tarter, baking soda, and flour and beat until combined.
  3. Mix the 1/2 cup granulated sugar with the cinnamon in a shallow dish. Using the OXO medium spring-loaded cookie scoop, shape the dough into 1 1/2 tablespoon balls. Roll in the cinnamon sugar before placing on the prepared baking sheets. Flatten slightly with the palm of your hand. Bake for 12 to 14 minutes, or until set.
  4. Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 5 days.

Recipe Notes