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!

Chewy Gingerdoodle Cookies

Everybody’s saying, “Yay! It’s cookie season!” or “Hooray! It’s baking season!”.

People! People!! Every season is cookie season. Every season is baking season. Come on. ;);)

Okay, I’ll give it to them that we do bake more and consume more cookies this time of year. And there are certain cookies that I like to bake during the holiday season. I tend to bake cookies with more chocolate in them all year-round, but during December I lean more toward sugar and spice type cookies, like these chewy gingerdoodle cookies…

Chewy Gingerdoodle Cookies

They’re sweet, they’re simple and everyone loves them!

Well, let me clarify, they’re simple to make but not as simple in taste as you may think at first sight. This recipe combines 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.

Chewy Gingerdoodle Cookies

Seriously so easy to make and they turn out perfect every time…

Chewy Gingerdoodle Cookies

After mixing the dough, you’ll roll it into 2 tablespoon-sized balls and place them in the refrigerator to harden just a bit while you prepare the cinnamon-ginger-sugar coating…

Chewy Gingerdoodle Cookies

A quick dip & roll in the sugar-spice mixture and you’re ready to bake the cute little balls of dough into the chewiest cookies with a beautiful crackle on top and a slight crunch around the edges.

Chewy Gingerdoodle Cookies

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!

Chewy Gingerdoodle Cookies

Happy holidays! Happy baking! Happy cookie eating!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chewy Gingerdoodle Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 30
  • Category: Dessert


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!



  • 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


  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger


  1. Preheat oven to 350°F. Line baking sheets with parchment paper or spray with non-stick cooking spray.
  2. In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

Follow us on social media:


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


    1. 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!

  1. 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.

  2. Besides the hardening reason for putting the dough in the refrigerator, is there any other baking advantages for placing them in fridge before baking?

  3. 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.

  4. […] I added these cookies to my list of goodies to bake today. […]