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Gingerdoodles

Updated Sep 21, 2020
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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 About This Recipe

Gingerdoodles

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

Instructions

  • Step 
    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.
  • Step 
    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. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) 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.
  • Step 
    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.

Nutrition

120 Calories
4g Total Fat
1g Protein
20g Total Carbohydrate
11g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    Rolling cookie dough in a sugar-spice mixture boosts the flavors and adds sparkle to these cookies.
  • tip 2
    For best results, bake cookies one sheet at a time on the center oven rack.
  • tip 3
    Store spices in airtight containers away from heat to maintain freshness.
  • tip 4
    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.
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