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Soft Gingerdoodles




I couldn’t finish the week without one more cookie.  Soft Gingerdoodles are the perfect combination of Ginger Snap and Snickerdoodle cookies.  My family and I couldn’t get enough of these sweet babies.  I had planned on freezing them until later in the month but before I knew it…they were gone.  My family is not the only one’s to blame though, I can’t deny my love of soft and delicious cookies.  

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One of my favorite things about this cookie is that you don’t have to chill the dough.  I am such an instant gratification girl and a lot of my recipes require some time in the fridge but not this one!  Plus, the dough is simple to pull together and full of awesome holiday flavor.

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If you like these cookies then you should try these sweeties…Peanut Butter Blossoms, Soft Snickerdoodles or Soft Confetti Sprinkle Cookies.

The dough itself comes together quickly.  Cream the butter or margarine and sugars, add the egg, vanilla and molasses, finally add the dry ingredients.  Once the dough is made, they take a quick roll in a cinnamon and sugar mixture.  Using a cookie scoop ensures a uniform cookie.

This dough does spread some while baking {remember…no chill}, so be sure to leave enough room between cookies to allow for that.

You can tell when they are ready because they start to crack.  It took 8-9 minutes at 350 degrees.   Don’t over bake!  

Let them cool on the cookie sheet for 5 minutes and then move them to a cooling rack.  Once they are completely cooled, they are ready!!  Be prepared to take a bite of heaven.  

I can’t think of anyone who wouldn’t love a plate of these cookies for Christmas or any day for that matter!  They are soft, perfectly spiced and who ever you gift them to will feel loved.

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Soft Gingerdoodles

Soft ginger snap cookies with a hint of molasses are given extra special flavor with a roll in cinnamon and sugar, just like a Snickerdoodle.
Course: Dessert
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
5 from 1 vote
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  • 1/2 cup butter or margarine {softened}
  • 1/2 cup brown sugar {packed}
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/4 cup molasses
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 2 cups flour
  • 1 tsp baking soda


  • 1/3 cup granulated sugar
  • 2 tsp cinnamon


  • Preheat oven to 350 degrees.  Cream butter or margarine and both sugars until light and fluffy.  Stir in egg, vanilla and molasses.  Mix until the dough is a light brown color.  In a separate bowl combine cinnamon, ginger, cloves, nutmeg, salt, flour and baking soda.  Mix dry ingredients into creamed mixture until they are just combined.
  • In a separate bowl combine sugar and cinnamon mixture.  Scoop 2 teaspoons of dough {I used a medium cookie scoop} and roll in your until you have a smooth ball.  Roll ball in cinnamon sugar mixture and place on a parchment lined cookie sheet.  Bake for 8-9 minutes or until cookies start to crack.  Remove from oven and let cool on cookie sheet for 5 minutes before you move them to a cooling rack.  Store in an airtight container at room temperature or freeze for up to 3 months.
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  1. They sound really good. I will definitely try them. I just need to buy some molasses. Almost done with my xmas cookies. Might have to add these!

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