Gingerdoodle Cookies

Y’all, there’s just something about the smell of warm spices baking in the oven that makes a house feel like home. Especially when those spices are destined to become Gingerdoodle Cookies! I’ve been making this recipe for my family for years, tweaking it here and there until I landed on cookie perfection. My kids practically do a happy dance when they see me pulling out the molasses and ginger. These aren’t just any cookies; they’re a little slice of Texas comfort, perfect with a glass of sweet tea. I promise this recipe will deliver soft, chewy, and oh-so-flavorful cookies that your family will adore.

Why This Recipe Works

As a busy mama of two, I need recipes that are delicious and practical. These Gingerdoodle Cookies fit the bill perfectly. Here’s why this recipe is a winner:

• Quick to Make: From start to finish, you’re looking at under an hour, making it perfect for a weeknight treat.
• Kid-Approved: My little ones are my toughest critics, and they give these cookies two enthusiastic thumbs up every time.
• Freezer-Friendly: You can easily freeze the dough or baked cookies for a future craving or last-minute gathering.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup granulated sugar, for rolling
• 1 teaspoon ground cinnamon, for rolling

Ingredient Notes

Let’s chat about a few key players in these Gingerdoodle Cookies:

• Molasses: This adds a depth of flavor and chewiness that’s essential. I prefer light molasses, but dark molasses will work in a pinch (just be aware it will have a stronger flavor).
• Spices: Freshly ground spices make a world of difference! If your spices have been sitting in the pantry for a while, consider replacing them for the best flavor.
• Butter: Make sure your butter is softened but not melted. It should be soft enough to easily cream with the sugars.

Step-by-Step Instructions

Alright, let’s get baking! Follow these simple steps for cookie success.

1. Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
2. Add the Wet Ingredients: Beat in the egg, molasses, and vanilla extract until well combined. The mixture will look smooth and creamy.
3. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Make sure there are no lumps!
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough will be soft.
5. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too thin. After testing this several times, I learned that chilling is essential in hot Texas summers!
6. Prepare Cinnamon Sugar: While the dough is chilling, in a small bowl, combine the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for rolling.
7. Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
8. Roll and Bake: Scoop rounded tablespoons of dough (I use a cookie scoop) and roll each ball in the cinnamon-sugar mixture. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers should still be slightly soft.
10. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Storage & Meal Prep

Want to get ahead of the game? Here’s how to store and prep these Gingerdoodle Cookies:

• Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.
• Freezing: You can freeze the dough before baking. Roll the dough into balls, coat with cinnamon sugar, and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a couple of minutes to the baking time. You can also freeze baked cookies in an airtight container for up to 2 months.
• Make-Ahead: The dough can be made up to 2 days in advance and stored in the refrigerator. Just be sure to bring it to room temperature slightly before rolling and baking.

Substitutions & Variations

Want to put your own spin on these Gingerdoodle Cookies? Here are a few ideas:

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. I haven’t personally tested this, but I’ve had success with King Arthur’s Measure for Measure blend in other recipes.
• Dairy-Free: Use a plant-based butter substitute like Miyoko’s Kitchen Cultured Vegan Butter.
• Spice it Up: Add a pinch of cayenne pepper to the cinnamon-sugar mixture for a spicy kick.

Frequently Asked Questions

Can I use dark molasses instead of light molasses?

Yes, you can, but be aware that dark molasses has a much stronger flavor. It will result in a more intense, robust cookie. If you’re not a fan of overly strong molasses flavor, I recommend sticking with light molasses.

How do I know when the cookies are done?

The cookies are done when the edges are lightly golden brown and the centers are still slightly soft. They will continue to set up as they cool.

Can I make these cookies without chilling the dough?

I strongly recommend chilling the dough. Chilling helps prevent the cookies from spreading too thin and also allows the flavors to meld together. If you skip the chilling step, your cookies may be flatter and less flavorful.

My cookies are too flat. What did I do wrong?

Flat cookies can be caused by several factors: using melted butter instead of softened butter, not chilling the dough long enough, or overmixing the dough. Make sure to follow the recipe carefully and avoid these common mistakes.

Are these cookies kid-friendly?

Absolutely! My kids love these Gingerdoodle Cookies. The warm spices are comforting, and the soft, chewy texture is perfect for little ones. Just be mindful of any allergies your children may have.

Can I add nuts to this recipe?

Yes, you can add chopped nuts like pecans or walnuts to the dough. About 1/2 cup of chopped nuts should be perfect. Fold them in after you’ve combined the wet and dry ingredients.

Can I make this recipe ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. You can also bake the cookies and freeze them for up to 2 months.

Conclusion

These Gingerdoodle Cookies are more than just a sweet treat; they’re a warm hug in cookie form. They’re perfect for sharing with family and friends, or for enjoying all by yourself with a cup of coffee. I hope this recipe brings as much joy to your kitchen as it has to mine. Give them a try and let me know how they turn out in the comments below! And if you’re looking for more family-friendly recipes, be sure to sign up for my newsletter at FamiliesRecipes.com. Happy baking, y’all!

Print