Gingerdoodles

Prep 15 min
Total 1 hr 15 min
Ingredients 7
Servings 20

When gingerbread and snickerdoodles combine into one cookie, the result is irresistible. Every bit of these molasses-flavored sugar cookies is rich, moist and full of spiced holiday flavor that's guaranteed to bring out all the Christmas cheer. MORE+ LESS-

By Pillsbury Kitchens

Updated August 27, 2019

Make with

Pillsbury™ Cookie Dough

Ingredients

tablespoons sugar

3/4

teaspoon ground cinnamon

3/4

teaspoon ground ginger

1/2

teaspoon ground cloves

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

1/3

cup all-purpose flour

tablespoons dark molasses

Steps

Hide Images

1

Heat oven to 350°F. In small bowl, stir sugar, 1/4 teaspoon each of the cinnamon, ginger and cloves until well mixed. Set aside.
2

In large bowl, break up cookie dough. Stir or knead in flour, molasses, remaining 1/2 teaspoon each of the ginger and cinnamon and 1/4 teaspoon cloves until well mixed. Shape dough into 20 (1 1/2- inch) balls; roll each ball in sugar and spice mixture. Place 1 inch apart on ungreased cookie sheets.
3

Bake 11 to 13 minutes or until edges are set (cookies will be soft in the center). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container at room temperature up to 1 week.

Jump to Video

Expert Tips

Rolling cookie dough in a sugar-spice mixture boosts the flavors and adds sparkle to these cookies.
For best results, bake cookies one sheet at a time on the center oven rack.
Store spices in airtight containers away from heat to maintain freshness.
Store cookies in an airtight container in single layers between parchment or waxed paper in refrigerator up to 1 week. Cookies can be frozen up to 2 months. To thaw, let stand uncovered at room temperature 1 to 2 hours.