Perfect cookie for the holiday season (or any season!), these Chewy Gingerdoodle Cookies are filled with sugar and spice and they taste oh so nice!
Sweet, Simple and Seriously Delicious
These soft, craggy, Chewy Gingerdoodle Cookies combine the greatness of a classic snickerdoodle cookie with a gingery twist. The addition of ginger inside and out, along with maple syrup, takes these cookies to the next level of deliciousness.
What is a Gingerdoodle Cookie?
The best way I can describe gingerdoodles is that they’re a super soft, flavorful blend of a snickerdoodle and a gingerbread cookie. The cinnamon sweetness of snickerdoodles and the sophisticated spice of gingerbread. That’s hard to beat!
Every Season is Baking Season!
No matter what anyone else says, I’m convinced that every season is cookie season. Every season is baking season. In the summer, I’m addicted to my lemon cookie recipe. But during the winter months, I lean more toward sugar and spice cookies, like these Chewy Gingerdoodle Cookies.
They’re sweet, they’re simple and everyone loves them! And there’s something so comforting about all that sugar and spice.
Brown Butter Salted Snickerdoodle Cookies
With nutty brown butter and a sprinkle of sea salt, these Brown Butter Salted Snickerdoodle Cookies are beyond delicious!
Prepare to be Amazed!
Prepare to be amazed by not only the sight but the taste of these gingerdoodle cookies. They’re so yummy and so great to take to a cookie exchange, holiday party or just to have on a platter for a sweet treat throughout the season that’s sure to satisfy!
What Do I Need to Make Gingerdoodle Cookies?
(see recipe card for measurements and details)
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground ginger
- Kosher salt
- Unsalted butter
- Granulated sugar
- Egg
- Pure maple syrup
- Pure vanilla extract
- Baking sheet
- Parchment paper
- Cooling rack
More Cookie Recipes
I am crazy about cookies! So I could not be more excited to share My Favorite Cookie Recipes. Crafted by a true cookie-lover, these treats are absolute cookie perfection.
How to Make Chewy Gingerdoodle Cookies
- Preheat oven to 350°F. Line baking sheets with parchment paper or spray with non-stick cooking spray.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Add the egg, maple syrup and vanilla and beat until well combined.
- Slowly beat in the flour mixture.
- Roll dough into 2-tablespoon sized balls and place on a parchment-lined baking sheet. Place baking sheet in the refrigerator for 10 minutes while you prepare the coating.
- In a small bowl, whisk together 3 tablespoons sugar, 1 teaspoon cinnamon and 1 teaspoon ginger.
- Roll each ball of dough generously in the sugar-spice mixture.
- Place coated dough balls a few inches apart on the prepared baking sheets.
- Bake for 10 minutes or until golden brown and slightly cracked on top. They’ll puff up as they bake and then quickly settle into their shape when you take them out of the oven.
- Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How to Store Chewy Gingerdoodle Cookies
Store gingerdoodles in an airtight container at room temperature for up to 5 days.
To freeze baked gingerdoodle cookies, allow to cool completely, stack with parchment paper in between each layer of cookies. Store in a freezer safe container or resealable plastic bag in the freezer for up to 3 months. Let thaw completely at room temperature before serving.
To freeze gingerdoodle cookie dough, wrap the cookie dough tightly in plastic wrap and then place in a freezer safe resealable plastic bag to freeze. Let defrost in the refrigerator overnight before shaping into balls and proceeding with the recipe as instructed.
Alternatively, after rolling into balls, flash freeze cookie dough balls in a single layer for about 1 hour and then transfer to a freezer-safe container or baggie for up to 3 months. Defrost in the refrigerator overnight and then proceed with the recipe as instructed.
If you make these Chewy Gingerdoodle Cookies and post a picture to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
Chewy Gingerdoodle Cookies
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 30
- Category: Dessert
Description
Perfect cookie for the holiday season (or any season!), these Chewy Gingerdoodle Cookies are filled with sugar and spice and they taste oh so nice!
Ingredients
Dough:
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla
Coating:
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or spray with non-stick cooking spray.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Add the egg, maple syrup and vanilla and beat until well combined. Slowly beat in the flour mixture.
- Roll dough into 2-tablespoon sized balls and place on a parchment-lined baking sheet. Place baking sheet in the refrigerator for 10 minutes while you prepare the coating.
- In a small bowl, whisk together 3 tablespoons sugar, 1 teaspoon cinnamon and 1 teaspoon ginger. Roll each ball of dough generously in the sugar-spice mixture and place a few inches apart on the prepared baking sheets.
- Bake for 10 minutes or until golden brown and slightly cracked on top. They’ll puff up as they bake and then quickly settle into their shape when you take them out of the oven. Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Would I be able to use this gingerdoodle recipe instead of the snickerdoodle in the Holiday Cookie Bars recipe?
Hi, Sarah! I haven’t tried it, but it might work. My only concern would be getting the ginger mixed in there well. If you try it, you’ll have to let me know how it turns out!
These turned out pretty good. Except I added an additional stick and a quarter of butter, so two sticks and a quarter of butter. I couldn’t taste the ginger as much, so next time I will try an additional teaspoon or a bit more of ginger. Cookies came out moist and crunchy on the edges when I baked under 325 degrees for about 13 minutes.
Besides the hardening reason for putting the dough in the refrigerator, is there any other baking advantages for placing them in fridge before baking?
Hi Erika! The main reason to refrigerate the dough is to prevent the cookies from spreading too much when baking. Here’s a great article explaining several great reasons to refrigerate certain cookie doughs: https://www.craftsy.com/baking/article/chill-cookie-dough/ Enjoy!
Just finished making a batch. Only came out with 25. I followed step by step and they came out great. Will double the batch to make for my mothers assisted living floor. Thank you.
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