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Gingerdoodle Cookies

Gingerdoodle cookies combine warm ground ginger and cinnamon sugar in a soft cookie with crackled tops and set edges. Chill the dough before baking, then pull the cookies when their centers still look slightly soft.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 2 tsp ground ginger
  • 0.75 cup unsalted butter softened
  • 1.33 cups granulated sugar divided (1 cup for the dough and 1/3 cup for the coating)
  • 1 egg large
  • 0.25 cup unsulphured molasses
For the coating
  • 1 tsp ground cinnamon

Equipment

  • 2 18x13-inch baking sheet

Method
 

Make the dough
  1. Whisk the flour, baking soda, salt, and ground ginger together in a medium bowl.
  2. Beat the softened butter and 1 cup of the sugar in a large bowl until light and fluffy, about 2 minutes.
  3. Beat in the egg and molasses until combined.
  4. Add the flour mixture and mix just until no dry streaks remain.
  5. Cover and chill the dough for 30 minutes.
Shape and bake
  1. Preheat the oven to 350°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. Stir the remaining 1/3 cup sugar and the cinnamon together in a shallow bowl.
  4. Shape the dough into 1 1/2-tablespoon balls.
  5. Roll each ball in the cinnamon sugar.
  6. Arrange 12 balls on each baking sheet, spacing them about 2 inches apart.
  7. Bake for 10–12 minutes, switching the sheets’ rack positions and rotating them front to back halfway through, until the edges are set and the tops are crackled but the centers still look slightly soft.
  8. Cool the cookies on the baking sheets for 5 minutes.
  9. Transfer the cookies to wire racks to cool.

Notes

For crackled tops and soft centers, chill the dough for the full 30 minutes and avoid overbaking. Store cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months. For a dairy-free swap, use plant-based butter sticks.