Warm & Chewy Ginger Snickerdoodles

Are you torn between the warming spices of a classic gingersnap and the comforting, cinnamon-sugar tang of a snickerdoodle? What if you didn’t have to choose? Introducing the ultimate solution to your cookie cravings: the Gingerdoodle Cookie! This innovative hybrid combines the best qualities of two beloved treats into one sensational, chewy, and perfectly spiced masterpiece. If you’re a devoted fan of both gingersnaps and snickerdoodles, prepare to meet your new favorite cookie.

For home bakers who spend countless hours sifting through recipes, hoping to discover that one dish everyone in the family will adore, this Gingerdoodle recipe is a true gem. It’s the kind of reliable, crowd-pleasing cookie that deserves a permanent spot in your recipe collection.

We all know the dilemma: some children love the zesty kick of ginger cookies, while others prefer the sweet, spiced charm of snickerdoodles. Making everyone happy can feel like an impossible task. But with Gingerdoodle Cookies, that challenge becomes a delightful opportunity! By thoughtfully merging these two iconic flavors into a single, irresistible cookie, you create a treat that truly caters to all palates. These chewy, fragrant Gingerdoodle cookies are destined to become a universal favorite, bringing smiles to every face around your table.

This straightforward recipe is particularly ideal for the festive holiday season. There’s something truly magical about this time of year, and I always look forward to exploring my cookie recipes to find the perfect additions for my annual cookie exchange or holiday platters. Gingerdoodles fit the bill perfectly. Not only are they delicious and visually appealing, but they’re also an excellent make-ahead option. You can prepare the dough a few days in advance, allowing the flavors to meld beautifully, and then simply bake them fresh on the day you plan to serve. This flexibility makes holiday baking a breeze!

Seeking more cookie inspiration for your baking adventures? Here are a few other cherished recipes that promise to delight: Vanilla Crown Royal Cookies, Cherry Wink Cookies, and these incredibly comforting Mom’s Yum Yum Cookies. Each offers a unique flavor profile perfect for any occasion.

Essential Ingredients for Your Gingerdoodle Cookie Recipe

For the precise measurements and detailed instructions for this delightful Gingerdoodle recipe, please refer to the printable recipe card located at the conclusion of this post.

For the Snickerdoodle Dough:

Creating the perfect snickerdoodle element of our Gingerdoodle requires a thoughtful selection of ingredients, each playing a vital role in achieving that signature chewy texture and tangy-sweet flavor.

• All-Purpose Flour: The foundation of our cookie structure, providing the necessary body and texture.
• Baking Soda: A crucial leavening agent that helps the cookies rise beautifully and contributes to their soft, tender crumb.
• Salt: Essential for balancing the sweetness and enhancing all the other flavors within the cookie dough.
• Cream of Tartar: This often-overlooked ingredient is key to a traditional snickerdoodle. It reacts with baking soda to create the distinctive tangy flavor and helps achieve that characteristic chewy texture. While it might seem obscure, a jar has an impressively long shelf life, making it a valuable pantry staple for any avid baker.
• Shortening: Used as the primary fat, shortening helps create an incredibly tender and soft cookie, often yielding a slightly cakier texture than butter and preventing excessive spread. Opt for a non-hydrogenated variety if available.
• Granulated Sugar: Provides sweetness and aids in browning, giving the cookies their appealing golden edges. We’ll use this both in the dough and for the cinnamon-sugar coating.
• Egg: A large egg acts as a binder, holding the ingredients together and contributing to the cookie’s structure and moisture. Any type of large egg will work perfectly.
• Vanilla Extract: Pure vanilla extract is my preference for its rich, aromatic depth, which beautifully complements the other flavors in the snickerdoodle dough.

For the Gingersnap Dough:

The gingersnap component brings a warm, spicy, and deeply aromatic profile to our Gingerdoodle, creating a delightful contrast with the snickerdoodle’s classic tang.

• All-Purpose Flour: Forms the structural base for these wonderfully chewy spice cookies.
• Baking Soda: Helps these holiday cookies achieve their perfect rise and contributes to a soft, yielding texture.
• Salt: A small amount of salt is essential to enhance the rich, deep flavors of the spices and molasses.
• Warm Spices (Cinnamon, Cloves, Ginger): The heart of any good gingerbread or gingersnap cookie. This carefully balanced combination provides that signature warm, pungent, and aromatic spice blend that makes these cookies so irresistible. Freshly ground spices will yield the most vibrant flavor.
• Shortening: Much like in the snickerdoodle dough, shortening is the fat of choice here, ensuring a soft, tender crumb for these robustly flavored cookies.
• Granulated Sugar: Used both within the cookie dough for sweetness and texture, and reserved for rolling the formed cookies, contributing to that appealing cinnamon-sugar crust.
• Molasses: This ingredient is vital for gingersnaps, imparting a deep, rich flavor, a beautiful dark brown color, and a wonderfully chewy texture. While dark molasses offers a more intense flavor, any type will work well.
• Egg: A large egg binds the ingredients, adds moisture, and helps create the desired structure for the gingersnap dough.
• Cinnamon-Sugar Mixture (for rolling): A small bowl, approximately 1/2 cup, of granulated sugar mixed with ground cinnamon is essential for coating the formed Gingerdoodle balls, adding the iconic snickerdoodle finish.

Mastering the Art of Gingerdoodle Cookies: A Step-by-Step Guide

Crafting these delightful Gingerdoodle cookies involves preparing two distinct doughs, then artfully combining them to create a harmonious flavor profile. Follow these steps for perfect results:

1. Begin with the Snickerdoodle Dough: In a spacious mixing bowl, thoroughly whisk together your dry ingredients: the all-purpose flour, baking soda, salt, and cream of tartar. Set this aside. In the bowl of your electric mixer, cream the shortening until light and fluffy. Gradually add the granulated sugar, continuing to beat on medium speed until the mixture is pale and airy. Incorporate the wet ingredients by adding the egg and vanilla extract, beating well after each addition until fully combined. Finally, gently fold in the dry flour mixture until it is just incorporated. Be careful not to overmix, as this can lead to tough cookies.
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3. Next, Prepare the Gingersnap Dough: In a separate large bowl, whisk together the dry ingredients for the gingersnap dough: flour, baking soda, salt, cinnamon, cloves, and ginger. Ensure the spices are well distributed. In the bowl of your mixer, beat the shortening until smooth, then gradually add 1 cup of granulated sugar, beating until the mixture is fluffy and light. Beat in the molasses and the egg until fully combined. Gently fold in the dry flour and spice mixture until just incorporated, again taking care not to overmix.
4. The Crucial Chill: This step is paramount for both flavor and texture. Cover BOTH bowls of dough tightly with plastic wrap and refrigerate them for at least a couple of hours. Chilling allows the fats to solidify, making the dough easier to handle, preventing excessive spreading during baking, and giving the flavors a chance to deepen and meld.
5. Preheat and Prepare: Once your dough is sufficiently chilled, preheat your oven to 350°F (175°C). Line several cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
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7. Forming the Gingerdoodles: Using a cookie scoop (about 1.5-2 tablespoons), scoop out a ball of the snickerdoodle dough and a similarly sized ball of the gingersnap dough. Gently roll each individual dough ball to make it round, then press the two dough balls together, squishing and gently rolling them into a single, cohesive, marbled ball. This creates the beautiful two-tone effect.
8. *Baker’s Note: You might notice some of your cookies develop beautiful cracks on the surface, while others remain smoother. I personally find the slightly cracked appearance charming and rustic. If you prefer a smoother finish, simply work the two dough balls together for a little longer, gently kneading them until they are more uniform before rolling.
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10. The Signature Roll and Bake: Roll each combined dough ball generously in your prepared cinnamon-sugar mixture. Place the coated cookie dough balls about 2 inches apart on your parchment-lined baking sheets. Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers still look soft and slightly puffed. Baking times can vary based on oven calibration and cookie size. For larger cookies, like mine which baked for 11 minutes, a slightly longer bake might be necessary to achieve the desired chewiness without over-baking.
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12. Cooling to Perfection: Once baked, remove the cookie sheets from the oven. Allow the Gingerdoodles to rest on the hot baking sheet for about 5 minutes. This crucial step allows them to set and firm up without becoming brittle. After 5 minutes, carefully transfer the cookies to a wire cooling rack to cool completely. Enjoy these warm, spiced delights with a cup of coffee or a glass of milk!

Loved this Recipe? Don’t Forget to Pin It!

If you’ve fallen in love with this unique Gingerdoodle cookie recipe and plan to make it again, ensure you don’t lose track of it! Pin it to your favorite Pinterest recipe board now so you can easily find it whenever a craving for these chewy, spiced cookies strikes again!

Frequently Asked Questions About Gingerdoodle Cookies

What does chilling the cookie dough actually do?

Chilling cookie dough is more than just making it easier to handle; it’s a vital step for achieving optimal flavor and texture. When dough is chilled, the fat (shortening in this case) solidifies, which slows down the melting process during baking. This prevents the cookies from spreading too rapidly, resulting in thicker, chewier cookies. Furthermore, chilling allows the flour to fully hydrate, and the flavors of the ingredients, especially the spices in the gingersnap dough, to meld and intensify, leading to a more complex and delicious cookie.

What can I substitute for cream of tartar in a snickerdoodle recipe?

Cream of tartar is a crucial ingredient for traditional snickerdoodles, as it provides the characteristic tangy flavor and contributes to their chewy texture by reacting with baking soda. If you find your pantry lacking, you can use 1 teaspoon of white vinegar or lemon juice for every 1/2 teaspoon of cream of tartar. While these acidic substitutes will react with the baking soda to provide leavening, they might slightly alter the flavor profile. For the most authentic snickerdoodle experience within your Gingerdoodles, I highly recommend keeping a jar of cream of tartar on hand; it’s inexpensive and has an excellent shelf life!

How should I store Gingerdoodle Cookies?

These cookies maintain their freshness and delightful chewiness for several days. Store them in an airtight container at room temperature for up to 4 days. For longer storage, Gingerdoodles freeze beautifully. Place them in a freezer-safe container or bag, separating layers with parchment paper, and they will keep well for up to 4 months. Thaw at room temperature for a quick treat.

Can I make Gingerdoodle cookie dough ahead of time?

Absolutely! This recipe is perfect for make-ahead baking. You can prepare both the snickerdoodle and gingersnap doughs, chill them as directed, and then either form the cookies and freeze the unbaked dough balls (rolled in cinnamon sugar, then frozen on a baking sheet before transferring to a freezer bag), or simply keep the unformed dough in the refrigerator for up to 2-3 days. This flexibility makes holiday baking much less stressful.

Creative Substitutions & Flavor Enhancements

While the Gingerdoodle cookie recipe is perfect as is, you can always get creative and customize it to suit your preferences or what you have on hand. Here are some ideas for substitutions and delightful additions:

• Fat Alternatives: If shortening isn’t readily available, you can substitute an equal amount of unsalted butter or coconut oil. Keep in mind that butter will result in a slightly different texture and flavor (often a bit crisper), while coconut oil can impart a subtle coconut note.
• Add-ins for Gingersnap Dough: Elevate the gingersnap experience by folding in some mini chocolate chips for a sweet contrast, or a handful of flaked coconut for added texture and a tropical hint. Candied ginger bits would also be a fantastic addition for an extra zing.
• Post-Bake Finishes: For an extra layer of flavor and presentation, consider dipping the warm Gingerdoodle cookies in shredded coconut immediately after they come out of the oven, allowing it to adhere to the soft surface.
• Elegant Decoration: A delicate drizzle of melted white chocolate over the cooled cookies adds a beautiful visual touch and a complementary sweetness that pairs wonderfully with the spicy notes. Dark chocolate drizzle would also be an excellent choice for a bolder flavor.
• Spice Variations: Feel free to adjust the spice levels in the gingersnap dough. If you love a stronger kick, increase the ginger or add a pinch of black pepper. For a milder spice, slightly reduce the cinnamon or cloves.

Top Tips & Tricks for Perfect Gingerdoodle Cookies

Achieving bakery-quality Gingerdoodles at home is simple with these expert tips:

• Room Temperature Ingredients: Always bring your eggs, shortening, and any other refrigerated ingredients to room temperature before you begin mixing. This ensures that they emulsify properly, creating a smoother, more uniform dough and a better cookie texture.
• Accurate Measuring: Baking is a science, and precise measurements are key. Especially for flour, use the spoon-and-level method: spoon flour into your measuring cup and then level it off with a straight edge, rather than scooping directly from the bag, which can compact the flour and lead to dry cookies.
• Don’t Overmix: After adding the flour mixture to both doughs, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can result in tough, dense cookies instead of the desired soft and chewy texture.
• Chill Time is Non-Negotiable: Do not skip or shorten the refrigeration time for the doughs. This step is critical for several reasons: it allows the fats to solidify, preventing excessive spreading during baking; it deepens the flavors, making your cookies more complex; and it makes the dough much easier to handle when forming the cookie balls.
• Avoid Overbaking: Cookies continue to cook slightly even after they’re removed from the oven. For chewy Gingerdoodles, remove them when the edges are set and lightly golden brown, but the centers still look slightly soft and puffed. They will firm up as they cool.
• Proper Cooling: Allowing cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack helps them set and prevents them from breaking. A wire rack ensures air circulation around the entire cookie, preventing sogginess and promoting even cooling.
• Make-Ahead Magic: As mentioned, these cookies are perfect for preparing in advance. You can make the doughs a few days ahead and store them in the refrigerator, or scoop and freeze the unbaked dough balls for up to a month. Bake directly from frozen, adding a minute or two to the baking time.

More Irresistible Cookie Recipes to Adore

The holiday season is truly the perfect time for baking, and I’ve been delighted to share a variety of Christmas cookie recipes over the past few weeks. These wonderfully chewy Gingerdoodles are an absolute showstopper and perfectly complete any festive cookie tray! To help you jazz up your own cookie platters and satisfy every sweet tooth, here are some other fantastic cookie recipes:

• Iced Snickerdoodle Cookie Bars (pictured above, a delightful twist on a classic)
• Chewy Brown Butter Gingersnap Cookies (for ginger lovers!)
• The Classic Snickerdoodle Cookie (the original inspiration!)
• Soft Ginger Molasses Cookies (a truly comforting, old-fashioned favorite)
• Old Fashioned Spritz Cookies (delicate, buttery, and endlessly customizable)
• Red Velvet Crinkles (stunning and delicious, perfect for the holidays)
• Lemon Whippersnappers (a bright, zesty option to cut through the richness)

Explore ALL of My Irresistible Cookie Recipes Here!

If your heart beats for spice cookies, whether it’s the invigorating snap of a gingersnap or the sweet embrace of a snickerdoodle, then you are absolutely going to adore these Gingerdoodles! They represent the very best of both worlds, artfully swirled into one soft, exquisitely chewy cookie. Give them a try – your afternoon coffee or evening tea will undoubtedly find its perfect companion.

⭐️⭐️⭐️⭐️⭐️ 4.84 from 12 votes

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Gingerdoodle Cookies

Love gingerbread? Love snickerdoodles? You will LOVE these cookies – they are both of those, swirled together to make the perfect soft chewy spiced cookie! Perfect for holiday platters or any time!

This recipe was originally shared on November 9, 2014, as part of the Secret Recipe Club, a group that is no longer in existence. It has since been thoroughly updated to enhance user experience, improve SEO, and expand on helpful baking tips, and was reshared on December 15, 2022.