Christmas Cookies Dessert Holiday & In Season Recipes

Gingerdoodle Cookies

If you’ve been around for a while, then you know I started Cookie Week last year to kick off the holiday baking season. Each day for 7 days I shared a new holiday cookie recipe. Here we are in 2021 and Cookie Week is back!

Before we jump into the recipe, I wanted to say THANK YOU for your support during my very first Cookie Week last year. These past two years have been very difficult for everyone around the world and I hope that holiday baking sparks a little bit of joy with you and your family this holiday season.

If you make any of these recipes, please feel free to tag me (@keriannbritt) and use hashtag #brunchwiththebrittains on social media so that I can see your wonderful creations!

Today I am sharing the first cookie recipe of Brunch With The Brittains Cookie Week 2021 which happens to be my favorite – Gingerdoodles!


When game planning Cookie Week recipe development, I knew I wanted to create a recipe that married two classic holiday cookies together. If a Snickerdoodle and a Gingerbread Cookie had a baby.. these Gingerdoodles are it.

I love a good Snickerdoodle, but I may never make one again, because I am now Team Gingerdoodle. The combination is irresistible

You get the taste of a Gingerbread cookie from the spices and molasses, but with the classic cinnamon sugar coating of a Snickerdoodle.

Be sure you add these soft, chewy and festive cookies to your baking list this holiday season!

Gingerdoodle Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 24 cookies


  • 2 cups all-purpose flour
  • 1 tbsp cornstarch
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon, divided
  • 1 tsp ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp nutmeg
  • 3/4 cup butter, softened
  • 3/4 cup light brown sugar
  • 1/2 cup, divided granulated sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1 tsp pure vanilla extract


  1. Preheat oven to 350 F and line cookie with parchment paper. Set aside.
  2. In a medium mixing bowl, whisk together flour, cornstarch, baking soda, salt, one tsp cinnamon, ginger, cloves and nutmeg. Set aside.
  3. In a small bowl, combine 1/4 cup granulated sugar and remaining one tsp cinnamon. Set aside.
  4. In stand mixer, cream together butter, brown sugar, and remaining 1/4 cup granulated sugar until light and fluffy. Mix in molasses, egg and vanilla, until well combined.
  5. Gradually add dry ingredients to wet ingredients. Mix on medium speed until well combined.
  6. Using a cookie scoop, then hands, roll one heaping tbsp of dough into balls and coat in cinnamon sugar mixture. Place on cookie sheet, about 2 inches apart.
  7. Bake for 10-11 minutes, until edges are just set. Remove from oven and immediately sprinkle tops of cookies with remaining cinnamon sugar mixture.
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