Quick and Easy Gingerdoodle Cookie Recipe

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Quick and simple, these Gingerdoodle cookies are a swirled combination of gingersnap dough and snickerdoodle dough. These sweet, soft, and chewy cookies are spiced with cinnamon, ginger, cloves, and nutmeg, a perfect treat for your festive table!

Quick and Easy Gingerdoodle Cookie Recipe

What can I substitute for molasses?

You can use the same amount of honey, maple syrup, or dark corn syrup as they have similar consistency and texture. The flavor of your cookies will change.

Quick and Easy Gingerdoodle Cookie Recipe

Quick and Easy Gingerdoodle Cookie Recipe

How do I know when the cookies are done baking?

The cookies are done baking when the edges are set and golden. Usually, the baking time is about 9-11 minutes. Don’t overbake the cookies.

What if I don’t have an electric mixer?

You can use a stand mixer if you don’t have an electric hand mixer. Also, you can use a whisk or a wooden spoon to mix the ingredients properly. It may take more effort, but the result is worth it.

Quick and Easy Gingerdoodle Cookie Recipe

How long can I store these cookies?

Place leftover cookies in an airtight container or a ziplock bag. Store for 3-4 days at room temperature.

Can I make the dough ahead of time?

Yes, you can prepare both types of dough 2-3 days ahead and refrigerate it before you’re ready to bake the gingerdoodle cookies.

Quick and Easy Gingerdoodle Cookie Recipe

Quick and Easy Gingerdoodle Cookie Recipe

Quick and Easy Gingerdoodle Cookie Recipe

Gingerdoodle Cookies are sweet, soft, chewy, and spiced with cinnamon, ginger, cloves, and nutmeg!
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 42 Servings
Calories: 139kcal
Author: Kathy

Ingredients

For the gingersnap dough:

  • 2 ¼ cup all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • ¾ cup shortening
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • cup unsulphured molasses
  • 1 large egg, room temperature
  • 1 tsp vanilla extract

For the snickerdoodle dough:

  • 1 cup all-purpose flour
  • cup whole wheat flour
  • 1 tsp cream of tartar
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 large egg, room temperature
  • 1 tsp vanilla extract

For the cinnamon sugar coating:

  • cup granulated sugar
  • 1 tsp ground cinnamon

Instructions

  • Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
  • Prepare the gingersnap dough. In a bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
  • In a large mixing bowl, using an electric mixer, beat the shortening, brown sugar, and granulated sugar for about 2 minutes. Scrape the bottom and the sides of the bowl to make sure all ingredients are incorporated well.
  • Add molasses, egg, and vanilla extract. Beat until combined. Then, add the dry ingredients and stir using a rubber spatula until just combined. Refrigerate the dough for at least one hour to firm up.
  • Prepare the snickerdoodle dough. In another bowl, whisk together both types of flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.
  • In a separate mixing bowl, using an electric mixer, beat the softened butter and sugar for about 2 minutes until light and fluffy. Beat in egg and vanilla extract. Scrape the bottom and the sides of the bowl using a rubber spatula.
  • Stir in the dry ingredients. Don’t overmix the dough. Refrigerate the dough for at least one hour.
  • In a small bowl, prepare the coating by mixing together the sugar and cinnamon.
  • Assemble the cookies. Scoop a level tablespoon of the gingersnap dough and a heaping teaspoon of the snickerdoodle dough. Gently press together and roll into a ball creating a nice marble pattern. Then, roll in the cinnamon sugar. Place on the prepared baking sheet leaving about 2 inches of space between each cookie. Repeat with the remaining cookie dough.
  • Bake in the preheated oven for about 10 minutes or until the edges are set and golden. Remove from the oven and let cool for a few minutes on a baking sheet. Then, transfer to a cooling rack. Enjoy!

Nutrition

Calories: 139kcal | Carbohydrates: 20g | Protein: 1.5g | Fat: 6.2g | Saturated Fat: 2.5g | Cholesterol: 16mg | Sodium: 122mg | Potassium: 72mg | Fiber: 0.5g | Sugar: 11.2g | Calcium: 12mg | Iron: 1mg

Frequently Asked Questions about Gingerdoodle Cookie Recipe

Quick and Easy Gingerdoodle Cookie Recipe

1. What if I don’t have parchment paper?

You can use a silpat instead of parchment paper, or grease a baking sheet with non-stick cooking spray. This will prevent cookies from sticking to the baking sheet.

2. Can I use one type of flour if I don’t have both all-purpose and whole wheat?

Yes, you can use 1 1/3 cups of all-purpose flour instead of both types of flour.

3. Is there an alternative for shortening?

Yes, you can use the same amount of unsalted butter as an alternative for shortening.

4. How can I ensure my cookies are the same size?

Use a tablespoon and teaspoon to measure out the dough. This will help make the gingerdoodle cookies the same size.

5. What’s the best way to cool cookies?

Remove the cookies from the oven and let cool for 2-3 minutes on the baking sheet. Then, transfer them to a cooling rack.

Quick and Easy Gingerdoodle Cookie Recipe

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