Gingerdoodle Cookies

These soft and chewy gingerdoodle cookies are a cross between a gingerbread cookie and a classic snickerdoodle cookie. Perfect for a Christmas cookie exchange, these totally addictive gingerdoodles stay soft for up to a week!

Two soft and chewy gingerdoodles stacked against a small glass of milk.

Why You Will Love These Chewy Gingerdoodle Cookies
These gingerdoodles are chewy, spicy and one of my new holiday cookies! Here’s why I know you will love them:

Quick and Easy: These gingerdoodle cookies come together in just about 30 minutes, with no chilling of the dough required! If you are like me, you are burning your mouth with hot cookies right around the 22 minute mark.
Chewy: These cookies stay super soft and chewy for up to a week if you store them in an airtight container with a slice of bread…making them the perfect cookie exchange recipe!
Flavor: With a combination of molasses, brown sugar, ginger, cloves, nutmeg and cinnamon, these cookies are perfectly spiced with a classic gingerbread flavor. Tossed in cinnamon sugar before baking, and a little more on top when they come out of the oven, they are down right addictive!
Looking for more gingerbread recipes? Make sure and check out my classic gingerbread recipe! Or my gorgeous gingerbread cake — a big layer cake with cinnamon cream cheese frosting.

A gingerdoodle cookie being broken in half to show how soft they are.

What You’ll Need

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