Description
These Gingerdoodle Cookies are a cozy twist on two classic favorites — warm gingerbread and sweet snickerdoodles. Soft, chewy, and dusted with cinnamon sugar, they’re the perfect treat for any season.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar + 1 tablespoon cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, ginger, cinnamon, and salt.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually mix in the dry ingredients until a soft dough forms.
- Mix the rolling sugar and cinnamon in a small bowl.
- Roll dough into 1-inch balls, then coat in cinnamon sugar.
- Place cookies 2 inches apart on baking sheets and bake for 8–10 minutes, until edges are set and tops are crackled.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature butter for better creaming and texture.
- Slightly underbake for softer, chewier centers.
- Chill the dough for 15 minutes if it’s too sticky to handle.
- Store with a slice of bread to keep cookies soft longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 13g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg