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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


  • 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


  1. 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.

  2. 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.