Description
What happens when a chewy gingerbread meets a classic snickerdoodle? Magic. These Gingerdoodle Cookies are warm, spiced, and rolled in cinnamon-sugar for the perfect crackly top. This double batch adds orange zest for brightness and a pinch of black pepper for bold depth—holiday baking at its finest.
Ingredients
For the Dough:
1 cup granulated sugar (½ cup reserved for coating)
4 tsp ground cinnamon (2 tsp reserved for coating)
4½ cups all-purpose flour
2 tbsp cornstarch
4 tsp baking soda
1 tsp salt
2 tsp ground ginger
½ tsp ground cloves
¼ tsp ground nutmeg
⅛ tsp ground black pepper (optional twist for warmth)
Zest of 1 orange (optional twist for brightness)
1½ cups (3 sticks) unsalted butter, softened
1½ cups light brown sugar
½ cup molasses
2 large eggs
4 tsp vanilla extract
Instructions
Make the Cinnamon-Sugar Coating:
In a small bowl, combine ½ cup sugar and 2 tsp cinnamon. Set aside.
Mix the Dough:
In a large bowl, whisk together flour, cornstarch, baking soda, salt, ginger, cloves, nutmeg, black pepper, and orange zest.
In another bowl, cream butter, brown sugar, and ½ cup granulated sugar until light and fluffy.
Add molasses, eggs, and vanilla; beat until combined.
Gradually mix dry ingredients into wet until a soft dough forms. Chill for 30 minutes.
Bake:
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Scoop dough into balls (about 2 tbsp), roll in cinnamon-sugar, and place 2 inches apart.
Bake for 10–12 minutes until edges are set and centers are puffy but soft.
Cool on baking sheet for 5 minutes before transferring to a rack.
- Prep Time: 15 minutes
- Cook Time: ~30 mins
- Category: Dessert
Nutrition
- Calories: 150
- Fat: 7g
- Carbohydrates: 20g
- Protein: 1g