These gingerdoodle cookies are the perfect addition to a Christmas cookie swap. It’s the perfect combination of gingersnap and snickerdoodle cookies.
Out of the cookie recipes I am sharing this week, these gingerdoodle cookies are my favorite. I think I just may be making these instead of my traditional gingersnap cookie I have made for decades. The recipe for the cookie itself is very close to my ginger snap cookies. The main difference is the ginger snap cookie recipe I make uses shortening. You make this cookie with butter. I could actual taste the butter in this version. The cookie had a butter flavor that I love!
Next, according to my daughter, the cookie recipe needs to be nice and soft.
That’s how she prefers her ginger snap cookies. I actually love them either way. I think both can each have their place, but for my girl they must be soft. The soft and chewy texture of this cookie comes from the higher content of brown sugar to regular sugar. Plus, with any ginger cookie this includes molasses.
Now what makes this a delicious ginger flavored cookie is the combination of spices used. This one has cinnamon, ginger, and cloves. This one also has cornstarch in it too. It’s the secret ingredient. Cornstarch binds with the liquids in your dough. This makes your cookies spread less. It also helps them be soft and tender!
These cookies also get a roll in some cinnamon sugar before hitting the cookie sheet. This just ups the flavor and sweetness. After the cookies are fully cooked, you can also sprinkle the cookies with additional cinnamon and sugar.
The last reason that I LOVE this cookie is the dough doesn’t need any refrigeration. My traditional ginger snap cookie does. This help make the cookies in a jiffy and you can also enjoy them sooner!
Real Mom Kitchen
- 2 cups and 2 Tbsp flour
- 1 Tbsp cornstarch
- 2 tsp baking soda
- 2 tsp cinnamon divided
- ½ tsp salt
- 1 tsp ginger
- ¼ tsp cloves
- ¾ cup butter softened
- ¾ cup brown sugar
- ½ cup sugar divided
- ¼ cup molasses
- 1 egg
- 2 tsp vanilla
- Preheat oven to 350 degrees.
- In a medium-sized bowl, whisk flour, cornstarch, baking soda, 1 tsp of the cinnamon, salt, ginger, and cloves together. Set aside
- In a small bowl, combine 1/4 cup of the sugar and remaining 1 tsp cinnamon. Set aside.
- In a stand mixer, cream butter, brown sugar, and remaining 1/4 cup sugar together until light and fluffy. Add in the molasses, egg, and vanilla. Mix until well combined. Slowly add in the dry ingredients to wet ingredients, and mix until fully combined.
- Scoop the dough using a cookie scoop. Roll each scoop of dough into balls and toss in cinnamon sugar mixture. Place on cookie sheets, leaving about 2-inches for spreading.
- Bake at 350 degrees for 10 minutes, until edges are just set. While warm and just out of the oven, sprinkle tops of cookies with any remaining cinnamon sugar mixture. Cool for a minute on the baking sheet and then move to a cooking rack.
- Once cookies are fully cooled , store in an airtight container. Makes 30 cookies.
This recipe is adapted from Imperial Sugar.