Dessert

Easy Gingerdoodle Cookie Recipe

ByAiden Wells December 3, 2025December 3, 2025

Introduction

These Easy Gingerdoodle Cookies are soft, chewy, and bursting with warm spices. Perfect for cozy afternoons or sharing with friends and family, they combine the rich flavors of molasses and ginger in a simple, fuss-free recipe.

Three soft brown cookies with cracked surfaces and a light sprinkle of sugar crystals on top, arranged in a small stack on a white round plate. The cookies have a slightly rough texture with visible cracks showing a tender inside. The plate sits on a white marbled surface with a red and white striped ribbon around it, adding a festive touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup butter (softened)
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
1/4 cup granulated sugar (for rolling the cookies)

Instructions

Step 1: Preheat the oven to 375 degrees F. Line a cookie sheet with a silicone baking mat or parchment paper for easy cleanup.
Step 2: In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the egg and molasses, then beat until smooth, scraping down the sides of the bowl as needed.
Step 3: In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
Step 4: Roll the dough into tablespoon-sized balls, then roll each ball in the granulated sugar to coat.
Step 5: Place the coated dough balls on the prepared cookie sheet, spacing them at least 2 inches apart. Bake for 8 to 10 minutes. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips & Variations

For a deeper spice flavor, try adding a pinch of nutmeg or allspice to the dry ingredients.
Chilling the dough for 30 minutes before baking helps prevent spreading and improves texture.
Use dark molasses for a richer, more robust taste.
For a gluten-free option, substitute all-purpose flour with a gluten-free blend.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. You can also freeze baked cookies in a sealed container for up to three months. To refresh, warm them in a low oven or microwave for a few seconds before serving.

How to Serve

A metal baking tray holds nine round, light brown cookies with cracked surfaces sprinkled lightly with white sugar. Each cookie rests on a white silicone baking mat with red circular patterns under them, giving a soft contrast to the cookies’ rough texture. The tray shows slight wear with dark marks on the edges. In the background, a white cloth is softly folded, all set on a white marbled surface that adds brightness to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light molasses instead of regular molasses?

Yes, light molasses can be used and will result in a milder, sweeter flavor compared to regular molasses.

How do I keep my cookies soft?

Be careful not to overbake the cookies and allow them to cool on the baking sheet before transferring. Also, storing them in an airtight container with a slice of bread can help maintain softness.