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Gingerdoodle Cookies
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Gingerdoodle Cookies
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If you are looking for the best holiday cookie to bring to your Cookie Exchange, look no further than these Gingerdoodle Cookies! They are the perfect cross between a gingerbread cookie and a snickerdoodle. They are so incredibly chewy, with a deep rich flavor, that everyone will be begging for you to share the recipe.
Prep time
Bake/Cook time
28 cookies
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Gingerdoodle Cookies
Light Brown Sugar
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
28 cookies


  • 2 cups and 2 tablespoons all-purpose flour*
  • 1 tablespoon cornstarch
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon, divided
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 3/4 cup (1.5 sticks) butter, softened
  • 3/4 cup Imperial Sugar Light Brown Sugar
  • 1/2 cup, divided Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 teaspoons vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F and line 2 cookie sheets with a silicon mat or parchment paper. Set aside.
  2. Place granulated sugar in a shallow bowl and set aside.
  3. In a medium sized bowl, whisk together flour, cornstarch, baking soda, 1 teaspoon cinnamon, salt, ginger, cloves, and nutmeg. Set aside. In a small bowl, combine 1/4 cup granulated sugar and remaining 1 teaspoon cinnamon. Set aside.
  4. In stand mixer, cream together butter, brown sugar and remaining 1/4 cup granulated sugar until light and fluffy. Add molasses, egg and vanilla extract, mixing until well combined. Slowly add dry ingredients to wet ingredients, and mix until fully combined.
  5. Roll 1 heaping tablespoon of dough into balls and toss in cinnamon sugar mixture. Place on cookie sheets, leaving about 2 inches for spreading.
  6. Bake for 10 minutes, until the edges are just set. As soon as you pull cookies out of oven, sprinkle the tops of cookies with any remaining cinnamon sugar mixture.
  7. Store in an airtight container for up to a week!


Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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