Gingerdoodle Cookies: The Best of Both Worlds – Chewy Gingersnap Meets Classic Snickerdoodle!
Gingersnap? Snickerdoodle? Why choose when you can have the absolute best of both in one phenomenal cookie? I’ve got just the solution for your cookie cravings: the irresistible Gingerdoodle Cookie! This recipe is a perfect marriage of my two all-time favorite holiday cookies, delivering a delightful blend of warm spices and tangy sweetness. When it comes to crafting truly exceptional cookie recipes, you can always count on me to bring you something special that will quickly become a family tradition.
If you often dedicate considerable time and energy to searching for that perfect recipe for your family – one that everyone, including you, will absolutely adore – then prepare to be thrilled. This Gingerdoodle cookie recipe is an absolute gem you’ll want to keep in your culinary repertoire, ready to pull out for any special occasion or simply when a craving for something extraordinary strikes. It’s a guaranteed crowd-pleaser that takes the guesswork out of baking for diverse tastes.
We all know the dilemma: some kids (and adults!) are staunch ginger cookie enthusiasts, while others are loyal to the classic snickerdoodle. Historically, trying to make everyone happy at once felt like an impossible task. Well, a delicious solution has finally arrived! By ingeniously combining these two beloved classics into one harmonious cookie, we’ve created a deal-breaker for those picky eaters. These chewy, perfectly spiced Gingerdoodle cookies are poised to become everyone’s new, undisputed favorite cookie, eliminating the need to choose between two beloved flavors.
This easy-to-follow recipe is absolutely ideal for the upcoming holiday season. There’s something truly magical about this time of year, and I always look forward to sifting through my treasured cookie recipes to find the perfect candidates for my annual cookie exchange. These Gingerdoodle cookies are not only fantastic for any cookie swap but also make an exquisite addition to a holiday cookie platter, bringing a unique blend of flavors that stands out. Furthermore, they are a superb make-ahead recipe, offering convenience during busy times. You can easily prepare the dough a few days in advance, refrigerate it, and then bake the fresh cookies on the very day you plan to serve them, ensuring maximum freshness and aroma with minimal last-minute effort.
Craving even more cookie inspiration to sweeten your days? Beyond these delightful Gingerdoodles, here are a few more of my personal favorites that are sure to impress: Vanilla Crown Royal Cookies, known for their elegant and sophisticated flavor; Cherry Wink Cookies, a charming classic with a fruity twist; and these comforting Mom’s Yum Yum Cookies, which always evoke a sense of nostalgic warmth. Each offers a unique experience, perfect for expanding your baking repertoire.
Essential Ingredients for Your Delicious Gingerdoodle Cookies
For precise measurements and detailed step-by-step instructions, please refer to the complete printable recipe card located at the very bottom of this post.
For the Snickerdoodle Dough:
All-purpose flour: I consistently use unbleached all-purpose white flour for the Snickerdoodle portion of these cookies. It provides the ideal structure and texture, ensuring a tender crumb without being too dense.
Baking soda: A measured touch of baking soda is crucial for the perfect rise and helps create that signature soft, chewy texture. It reacts with the cream of tartar to give the cookies their characteristic lift.
Salt: Just a pinch of salt is essential to enhance all the other flavors, balancing the sweetness and bringing out the depth of the vanilla and cream of tartar.
Cream of tartar: This ingredient might seem a bit unusual if you don’t bake snickerdoodles often, but it’s truly indispensable. Cream of tartar is what gives snickerdoodles their distinctive tangy flavor and contributes significantly to their wonderfully chewy texture, preventing the sugar from crystallizing. It also acts as an acid that activates the baking soda. It boasts a remarkably long shelf life, so I highly recommend keeping a jar on hand in your spice cupboard; you’ll find it useful in many baking endeavors beyond just snickerdoodles.
Shortening: Shortening serves as the primary fat in this recipe, delivering a cookie that is incredibly tender and helps prevent excessive spreading during baking, resulting in a perfectly shaped cookie. If possible, opt for non-hydrogenated shortening for a slightly healthier choice.
Granulated sugar: I use ¾ cup of white granulated sugar to provide the necessary sweetness and contribute to the cookie’s structure. It also creates a beautiful golden crust.
Egg: A single large egg acts as a binder, adding moisture, richness, and helping to emulsify the dough ingredients. While I typically use a large white egg, any large egg will work perfectly.
Vanilla extract: I always prefer baking with pure vanilla extract. Its warm, aromatic notes are a quintessential flavor in snickerdoodles, enhancing the overall sweetness and creating a comforting aroma.
For the Gingersnap Dough:
All-purpose flour: Similar to the snickerdoodle portion, all-purpose flour provides the foundational structure for this delightfully chewy ginger cookie. Using the right amount ensures a tender interior and a slightly crisp edge.
Baking soda: A generous two teaspoons of baking soda is used in the gingersnap dough. This leavening agent is essential for creating the soft, slightly puffed texture characteristic of these festive holiday cookies, helping them rise beautifully in the oven.
Salt: A quarter teaspoon of salt is vital here, not just for basic seasoning, but to significantly enhance the complex flavors of the spices and molasses, preventing the cookies from tasting flat or overly sweet.
Spices: This is where the magic of the gingersnap truly comes alive! I use a robust combination of ground cinnamon, cloves, and ginger to create that iconic warm, aromatic, and slightly peppery flavor profile that defines classic gingerbread cookies. The balance of these spices is key to a truly outstanding gingersnap.
Shortening: As with the snickerdoodle, shortening is the fat of choice for this soft gingerbread cookie. It contributes to a wonderfully tender crumb and helps maintain the cookie’s shape, giving you that delightful chewy texture.
Granulated sugar: White granulated sugar is used both within the cookie dough itself for sweetness and as part of the essential cinnamon-sugar mixture for rolling the cookies. This dual application ensures both internal sweetness and an external sweet, spiced crunch.
Molasses: Molasses is a cornerstone ingredient for gingersnaps, infusing the cookies with their distinctive deep, rich, and slightly smoky flavor, as well as their characteristic dark brown color. I typically use dark molasses for a more intense flavor, but lighter molasses will also work, resulting in a slightly milder taste and lighter hue.
Egg: One large egg binds the gingersnap dough ingredients together, providing necessary moisture and structure. Its inclusion ensures a cohesive dough that bakes into perfectly chewy cookies.
Cinnamon sugar mixture for rolling: You’ll need about 1/2 cup (or slightly more) of this delightful blend in a small bowl. This coating is crucial, adding a sugary crunch and an extra burst of cinnamon flavor, which is a signature element borrowed from the snickerdoodle.
How to Master This Gingerdoodle Cookie Recipe: A Step-by-Step Guide
Begin your Gingerdoodle journey by first preparing the Snickerdoodle Dough. In a generously sized mixing bowl, combine all your dry ingredients. This includes the all-purpose flour, baking soda, salt, and the essential cream of tartar. Whisk them together thoroughly until they are uniformly combined. This ensures even distribution of the leavening and flavoring agents throughout the dough.
Next, in the bowl of an electric mixer (or using a hand mixer), beat the shortening until it’s light and creamy. Gradually add the granulated sugar, continuing to beat on medium speed until the mixture becomes wonderfully fluffy and pale. This creaming process incorporates air, which is vital for the cookies’ light texture.
Now, incorporate the wet ingredients. Add the egg and pure vanilla extract, beating well after each addition until fully integrated. Finally, gently fold in your previously whisked flour mixture. Mix just until the flour is fully incorporated and no streaks remain. Be careful not to overmix, as this can lead to tough cookies.
Subsequently, you will prepare the Gingersnap Dough. In a separate large bowl, whisk together the dry ingredients: all-purpose flour, baking soda, salt, and the warming spices – cinnamon, cloves, and ginger. Ensure these are thoroughly combined to distribute the flavors evenly.
In the bowl of your electric mixer, beat the shortening with 1 cup of granulated sugar until the mixture is light and fluffy. This step is crucial for achieving the proper texture. Then, beat in the molasses and the egg until well combined. The molasses will give the dough its characteristic rich color and deep flavor. Finally, gently fold in the spiced flour mixture, mixing until just combined. Again, avoid overmixing to keep the cookies tender.
Now, for an important step: patience is key! Cover BOTH bowls of dough tightly with plastic wrap and refrigerate them for a minimum of two hours. Chilling the dough is essential; it allows the fats to firm up, preventing the cookies from spreading too much during baking, and also deepens the flavors, resulting in a more structured and flavorful cookie.
Once the dough is adequately chilled, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare your cookie sheets by lining them with parchment paper. Parchment paper prevents sticking and ensures even baking and easy cleanup.
It’s time to form these unique cookies! Using a standard cookie scoop (a 1.5-inch scoop works well for uniform cookies), scoop out one ball of the snickerdoodle dough and one ball of the gingersnap dough. Gently roll each individual dough ball into a neat sphere in your hands. Then, carefully press the two distinct dough balls together, squishing and gently rolling them to flatten and combine them into a single, swirled cookie ball. The goal is to create a beautiful marbled effect, where the light snickerdoodle and dark gingersnap doughs twist together.
*A quick note on appearance: Some of my Gingerdoodle cookies developed a charming cracked appearance after baking, while others remained perfectly smooth. Personally, I found the cracked look added to their rustic homemade appeal. However, if you prefer a smoother finish, simply work the two dough balls together a little longer and more thoroughly when combining them before rolling in sugar. This extra handling helps create a more uniform surface.
Finally, take each combined dough ball and generously roll it in your prepared cinnamon-sugar mixture. This coating is crucial for both flavor and the classic snickerdoodle texture. Place the coated dough balls onto your prepared baking sheets, ensuring adequate space between them for spreading. Bake for 9-11 minutes, or until the edges of the cookies are beautifully golden brown and the centers are set but still soft. Baking times can vary depending on your oven and cookie size. For larger cookies, like mine, 11 minutes was perfect.
Once baked, resist the urge to move them immediately! Allow the cookies to cool on the baking sheet for approximately 5 minutes. This crucial step allows them to firm up slightly, preventing them from breaking when transferred. After 5 minutes, carefully transfer them to a wire cooling rack to cool completely. This ensures they cool evenly and maintain their delightful chewy texture.
Love This Recipe? Don’t Forget to Pin It!
If you’ve fallen in love with the idea of these amazing Gingerdoodle cookies as much as I have, make sure you don’t lose this fantastic recipe! Pin it to your favorite Pinterest recipe board right now before you navigate away. It’s the perfect way to keep this delightful cookie creation handy for your next baking session or holiday gathering. Share the love!
Frequently Asked Questions About Gingerdoodle Cookies
What does chilling the cookie dough accomplish? Chilling the dough is a crucial step for several reasons. Firstly, it makes the dough much easier to handle and scoop, especially with the two different textures of the Snickerdoodle and Gingersnap doughs. More importantly, chilling allows the fats in the dough to solidify, which helps prevent the cookies from spreading too much in the oven, resulting in a thicker, chewier cookie. It also gives the flour time to fully hydrate and allows the flavors, particularly the spices, to meld and deepen, leading to a more complex and satisfying taste.
What can I substitute for cream of tartar? While cream of tartar is highly recommended for its unique tangy flavor and contribution to the classic Snickerdoodle texture, you do have alternatives if your pantry is bare. For every 1/2 teaspoon of cream of tartar called for, you can substitute 1 teaspoon of either white vinegar or fresh lemon juice. These acidic ingredients will react with the baking soda to provide the necessary lift. However, I truly can’t stress enough how much I recommend grabbing some cream of tartar and stashing it in your spice cupboard! It’s a game-changer for snickerdoodles and has a very long shelf life, making it a valuable addition to any baker’s arsenal.
Creative Substitutions and Delicious Variations
- If you find yourself without any shortening on hand, you can certainly experiment with alternatives. You can substitute an equal amount of unsalted butter or coconut oil. Keep in mind that using butter will result in a slightly different texture – often a bit crispier and prone to spreading more – and a richer, buttery flavor. Coconut oil can also work but might impart a subtle coconut flavor, depending on the type used.
- To add an extra layer of indulgence and customization, feel free to mix in some delicious additions to the ginger cookie dough. Consider folding in a handful of mini chocolate chips for a sweet surprise, or add some flaked coconut for a delightful tropical twist and added texture. White chocolate chips would also pair beautifully with the warm spices.
- For a truly decadent treat, consider dipping the warm, freshly baked cookies in shredded coconut as soon as they come out of the oven. The warmth will help the coconut adhere and toast lightly, adding another dimension of flavor and texture.
- Elevate the presentation and flavor of your Gingerdoodles by decorating them with a simple white chocolate drizzle. Melt some white chocolate, transfer it to a piping bag (or a ziptop bag with a snipped corner), and artfully drizzle it over the cooled cookies for a beautiful and delicious finish.
Expert Tips & Tricks for Perfect Gingerdoodle Cookies
- Storage & Shelf Life: These delectable cookies will maintain their freshness and chewiness for up to 4 days when stored properly in an airtight container at room temperature. For longer enjoyment, you can easily freeze them for up to 4 months. Simply thaw at room temperature before serving.
- Make-Ahead Magic: Take the stress out of holiday baking or party prep by making the dough in advance. You can prepare both batches of dough, chill them as instructed, and then store them in the refrigerator for up to 3 days before baking. This allows you to bake fresh cookies just a few days or even hours before you wish to serve them, ensuring maximum freshness and aroma with minimal effort.
- Room Temperature Ingredients: Always bring all your refrigerated ingredients, especially eggs and shortening (if using butter), to room temperature before you begin assembling the cookie doughs. Room temperature ingredients emulsify more easily, creating a smoother, more uniform dough that bakes more consistently and yields a superior texture.
- Don’t Skip the Chill Time: Seriously, do not compromise on the refrigeration time for the dough. This step is absolutely critical. Chilling allows the shortening to firm up, which prevents the cookies from spreading too much in the oven, ensuring they maintain their shape and thickness. It also gives the flavors time to meld and develop, resulting in a more deeply flavored and satisfying cookie.
- Avoid Overmixing: Once you add the flour mixtures to the wet ingredients for both doughs, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dry cookies instead of the desired soft and chewy texture.
- Use a Cookie Scoop: For perfectly uniform cookies that bake evenly, invest in a good cookie scoop. This ensures each cookie is the same size, allowing them to cook at the same rate and resulting in a consistent texture and appearance across the entire batch.
- Parchment Paper is Your Friend: Always line your baking sheets with parchment paper. This prevents sticking, promotes even browning, and makes cleanup incredibly easy.
Discover More Irresistible Cookies to Love
I’ve been on a festive baking spree for the past few weeks, sharing an array of my favorite Christmas cookie recipes. These chewy Gingerdoodles truly add a spectacular touch and complete any holiday cookie tray! If you’re looking to further jazz up your cookie platter or simply expand your repertoire of delicious homemade treats, here are some other fantastic cookie recipes that are guaranteed to impress:
- Iced Snickerdoodle Cookie Bars (pictured above): A delightful twist on the classic cookie, these bars are soft, chewy, and topped with a sweet glaze – perfect for feeding a crowd with ease.
- Gingersnap Cookies: If you’re a purist who adores the deep, spicy kick of a traditional gingersnap, these chewy brown butter gingersnaps are a must-try. The browned butter adds an extra layer of nutty complexity.
- The Classic Snickerdoodle Cookie: For those who appreciate the original, this recipe delivers that perfect tangy, cinnamon-sugar coated goodness in a soft, pillowy cookie.
- Soft Ginger Molasses Cookies: These old-fashioned cookies are incredibly tender, packed with warm ginger and molasses flavor, and often topped with a delicate icing for an extra touch of sweetness.
- Old Fashioned Spritz Cookies: Beautiful and buttery, these pressed cookies are a holiday staple, perfect for creating intricate shapes and decorating with festive sprinkles.
- Red Velvet Crinkles: These vibrant, chocolatey crinkle cookies boast a beautiful red hue and a dusting of powdered sugar, making them a stunning addition to any holiday spread.
- Lemon Whippersnappers: For a bright and zesty contrast, these lemon cookies are wonderfully soft and infused with refreshing citrus flavor, offering a delightful palate cleanser.
Explore ALL of My Irresistible Cookie Recipes Here!
If you’re a passionate lover of spice cookies, a devoted fan of classic Gingersnaps, or someone who can’t resist the comforting tang of a Snickerdoodle, then you are absolutely going to adore these innovative Gingerdoodles! They truly represent the best of BOTH worlds, harmoniously swirled into one irresistibly soft and chewy cookie. Imagine the warm, spicy notes of ginger perfectly balanced with the sweet, cinnamony goodness and subtle tang of a snickerdoodle – it’s a taste sensation unlike any other. Don’t just take my word for it; give this recipe a try, and your morning coffee or evening tea will never have found a better, more comforting friend. These cookies are destined to become a new favorite in your home, celebrated by all who taste them.
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Print Recipe
Gingerdoodle Cookies
Equipment
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Wilton Stainless Steel Cookie Scoop (essential for uniform cookie size)
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15 x 10 x 1-Inch Cookie/Jelly Roll Pan (standard baking sheet size)
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13×18 Half Sheet Pan (another great option for baking multiple cookies)
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Stainless Steel Wire Cooling Rack for Baking (crucial for proper cooling and preventing soggy bottoms)
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Hiware 2-Pack Cooling Racks for Baking (for cooling larger batches efficiently)
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Glass Batter Bowl (ideal for mixing and chilling dough)
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Kitchenaid Stand Mixer (for effortless creaming and mixing)
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KitchenAid Hand Mixer (a versatile alternative to a stand mixer)
Ingredients
- For the Snickerdoodles:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 1/2 cup shortening
- 3/4 cup granulated sugar
- 1 large egg
- 1 Tablespoon pure vanilla extract
- For the Gingersnaps:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 3/4 cup shortening
- 1 cup plus 1/4 cup granulated sugar divided
- 1/4 cup molasses
- 1 large egg
- For Rolling:
- A small bowl of cinnamon sugar for rolling about 1/2 cup or so
Instructions
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Prepare the Snickerdoodle Dough: In a large bowl, whisk together the all-purpose flour, baking soda, salt, and cream of tartar until thoroughly combined. In a separate mixer bowl, beat the shortening until light and creamy, then gradually add ¾ cup granulated sugar, beating on medium speed until the mixture is fluffy. Add the large egg and pure vanilla extract, beating well after each addition. Finally, gently fold in the dry flour mixture until it’s just incorporated and no streaks of flour remain. Do not overmix.
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Prepare the Gingersnap Dough: In another large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground cloves, and ground ginger. In a clean mixer bowl, beat the shortening and 1 cup of granulated sugar until light and fluffy. Beat in the molasses and the large egg until fully combined. Then, gently fold in the spiced flour mixture until just incorporated. Avoid overmixing.
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Chill the Doughs: Cover BOTH bowls of dough tightly with plastic wrap and refrigerate them for at least a couple of hours. This crucial chilling period helps the fats solidify, prevents spreading during baking, and allows flavors to deepen.
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Prepare for Baking: Once the dough is chilled, preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper for easy release and cleanup.
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Form and Bake the Gingerdoodles: Using a cookie scoop (approximately 1.5-inch), scoop one ball of Snickerdoodle dough and one ball of Gingersnap dough. Gently roll each into a sphere, then press and lightly roll the two dough balls together to create a single, swirled cookie ball. (**Note**: Some cookies may crack more than others; if you prefer a smoother finish, work the two doughs together a little longer.) Roll each combined dough ball generously in the cinnamon-sugar mixture. Place them on the prepared cookie sheets, leaving enough space for spreading. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set but still slightly soft. For larger cookies, like mine, 11 minutes was perfect. Let the cookies rest on the baking sheet for about 5 minutes after baking to firm up before carefully transferring them to a wire rack to cool completely.
Nutrition
This delightful recipe was initially shared on November 9, 2014, as a proud contribution to the Secret Recipe Club, a wonderful community that, while no longer active, sparked countless culinary creations. The content has since been thoughtfully updated and expanded to enhance user experience and was most recently reshared on December 15, 2022, ensuring it continues to bring joy to bakers everywhere.