Gingersnap? Snickerdoodle? Not quite sure which cookie to bake today? I’ve got just the solution for you; a Gingerdoodle Cookie! The perfect combination of my favorite cookies. Of course, you can always count on me when it comes to cookie recipes.

If you spend lots of time and energy looking for recipes for your family, hoping they love the recipe you chose as much as you do, then you’ll be glad to have this recipe in your back pocket.

Some kids love ginger cookies, some love snickerdoodle cookies and sometimes there is just no way to make everyone happy. Well, now maybe there is! Combining two favorites into one cookie may be the deal breaker you’ve been looking for. These chewy gingerdoodle cookies may just become everyone’s new favorite cookie.

This easy recipe is ideal for the upcoming holiday season. I just love this time of year and enjoy looking through my cookie recipes to find the perfect cookie for my annual cookie exchange. These cookies are great for any cookie exchange, or a holiday cookie platter and are a great make-ahead recipe. Prepare the dough a few days in advance and bake the cookies the day you’d like to serve them.

Looking for more cookie inspiration? Here are a few of my faves: Vanilla Crown Royal Cookies, Cherry Wink Cookies, and these Mom’s Yum Yum Cookies.

Ingredients Needed For This Gingerdoodle Recipe

Find the complete measurements and instructions at the bottom of this post in the printable recipe card.

For the Snickerdoodles:

All-purpose flour – I used all-purpose white flour for the snickerdoodles.

Baking soda – I added a touch of baking soda.

Salt – You’ll need a pinch of salt.

Cream of tartar- Cream of tartar may seem like an obscure ingredient but it is good to have a jar on hand. It has quite a long shelf life so no need to worry it will go bad.

Shortening – Shortening is used as the fat in this recipe. Look for non-hydrogenated if possible.

Granulated sugar – I used ¾ cup white sugar.

Egg – I used a large, white egg but any kind of egg will work.

Vanilla – I like to bake with pure vanilla extract.

For the Gingersnaps:

All-purpose flour – I used all-purpose flour in this chewy cookie.

Baking soda – A touch of baking soda helps these holiday cookies rise.

Salt – A touch of salt to enhance the flavor.

Spices – I used a combination of cinnamon, cloves, and ginger for these gingerbread cookies

Shortening – Shortening is used as the fat content for this soft gingerbread cookie.

Granulated sugar – I used white sugar for the cookie itself and for the cinnamon sugar used to roll the cookies in.

Molasses – Molasses helps give the cookies a deep flavor and brown color. I used dark molasses but any kind will work.

Egg – I used a large, white egg but any kind of egg will work.

A small bowl of cinnamon sugar mixture for rolling (about 1/2 cup or so)

How to make this Gingerdoodle Cookie Recipe

Begin by preparing the Snickerdoodle Dough – In a large bowl, whisk together the dry ingredients; flour, baking soda, salt, and cream of tartar.

In a mixer bowl of an electric mixer, beat shortening and add sugar, beating until fluffy on medium speed.

Add the wet ingredients; egg and vanilla, beating after each addition. Fold in flour mixture until fully incorporated.

Next, prepare Gingersnap Dough: Whisk together flour, baking soda, salt, cinnamon, cloves, and ginger in a large bowl.

In the bowl of a mixer, beat shortening and 1 cup sugar until fluffy. Beat in molasses and egg, then fold in flour mixture until combined.

Now we wait. Cover BOTH bowls of dough with plastic wrap and refrigerate for a couple of hours.

Then, preheat the oven to 350 degrees and line cookie sheets with parchment paper.

Form the cookies – Using your cookie scoop, scoop a ball of each dough. Roll the combined dough into a well-shaped ball, then squish the two dough balls together to flatten them out.

*Note – Some of my cookies cracked and some of them were smooth, I personally liked the cracked look myself. But if you want them smooth, work the two dough balls together a little longer.

Finally, Roll the dough in the sugar/cinnamon mixture. Place on prepared baking sheets. Bake for 9-11 minutes or until the edges are golden brown.

Leave on the cookie sheet for about 5 minutes before removing to a cooling wire rack. Mine baked for 11 minutes, but I made big cookies.

Love it? Pin it!

If you love this Gingerdoodle cookie recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs

What does chilling the cookie dough do? Chilling the dough makes it easier to work with.

What can I substitute for the cream of tartar? If you don’t have any cream of tartar in your pantry you can substitute white vinegar or lemon juice. You’ll need 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar. I highly recommend that you grab some cream of tartar though, and stash it in your spice cupboard!

SUBSTITUTIONS:

If you don’t have any shortening on hand, you can use butter or coconut oil.
You can add some chocolate chips or flaked coconut to the ginger cookie dough.
Dip the warm cookies in shredded coconut.
Decorate the cookies with a white chocolate drizzle.

Tips & Tricks

These cookies will keep well for up to 4 days at room temperature in an airtight container. You can also freeze them for up to 4 months.
You can easily make up the batches of cookies in advance and just bake them a few days before you want to serve them.
Bring all your ingredients to room temperature before you start assembling the cookies.
Don’t compromise on the fridge time. It is needed to firm up the dough.

More Cookies to Love

I have been sharing all kinds of Christmas cookies for the last couple of weeks. These chewy Gingerdoodles really complete a cookie tray! Here are some other cookies that really jazz up a cookie tray:

See ALL of my Cookie Recipes

If you love spice cookies, Gingersnaps or Snickerdoodles, you are going to love these Gingerdoodles! They are the best of BOTH worlds swirled into one soft chewy cookie! Try it, your coffee will never have a better friend.

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Up close of gingerdoodle cookies on a cooling rack.

4.84 from 12 votes

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