The Best Gingerdoodle Cookies Recipe

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If you like snickerdoodles, these Gingerdoodle Cookies are a fun change. I can't say no to that ginger punch!  


FOR THE COATING: – 1/4 cup (50g) granulated sugar – 2 teaspoons ground ginger – 1 teaspoon ground cinnamon – 1/4 teaspoon ground nutmeg FOR THE COOKIES; – 3 cups (360g) all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon ground ginger – 1/2 teaspoon cream of tartar – 1/2 teaspoon salt – 1 cup (226g) unsalted butter, softened – 1 cup (200g) firmly packed dark brown sugar – 1/2 cup (100g) granulated sugar – 2 large egg – 1 teaspoon vanilla extract

MAKE COATING: Mix coating ingredients in a small dish. Set aside while baking cookies.  

Step 1 


Making cookies: Mix flour, baking soda, ginger, cream of tartar, and salt. Set aside.  

Step 2

Beat butter, brown sugar, and sugar until frothy using a medium-speed electric mixer. After adding each egg, stir well. Mix in vanilla.  

Step 3

Lower the mixer speed. Add flour mixture slowly, mixing just until incorporated. Cover and chill dough for 1 hour.  

Step 4

Heat the oven to 350F. Cover baking sheets with parchment or silicone. Roll tablespoonfuls of dough into balls and cover with sugar.   

Step 5

Place cookies on prepared pans with 2 inches between them. (If your kitchen or hands were warm when shaping the dough, refrigerate the pans for 15 minutes.)  

Step 6

Bake cookies one pan at a time for 8–10 minutes until gently browned and firm. Cool the pans on a wire rack for 10 minutes. Move the cookies from the pan to a wire rack to finish cooling.  

Step 7

Also See

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