Christmas gingerdoodle cookies are a mix of a snickerdoodle cookie and a gingersnap cookies! No crispy cookies with this recipe. Soft, chewy gingersnap cookie that’s rolled in sugar. Perfectly spiced that even kids will eat these. Decorate with a drizzle of white chocolate and Christmas sprinkles for the best Christmas cookies.
CHRISTMAS GINGERDOODLE COOKIES
Gingerbread and gingersnap cookies are one of those things that you love or hate. The molasses + the spices can sometimes be very overwhelming and almost spicy tasting.
If you’re looking for gingersnap cookies that are not crispy and don’t have that overwhelming gingerbread flavor, then you will definitely want to make these Christmas gingerdoodle cookies.
The best part of these cookies is that they are rolled in sugar which produces this crackly, chewy, sweet cookie. Add a simple drizzle of white chocolate on top and it’s pretty much gingersnap cookie perfection.
Don’t forget the Christmas sprinkles. I used the same sprinkles that I used in these Santa’s peanut butter cookie bars. They add a nice festive touch and look really pretty.
You can of course just leave the cookies plain with nothing on top. My 4 year old actually preferred the plain cookie. Weird, right?! 🙂
My tips for making this recipe
- Be sure you roll the dough into balls. These cookies will flatten slightly as they cool so you want them to stay pretty puffy in the oven.
- Use good quality white chocolate chips. They melt smoother and have a richer flavor to them. I love the Ghiradelli or Guittard brand.
- Use a fork or a drizzler tool (I have this one and I love it!) to drizzle the white chocolate over tops of the cookies. It does not have to be perfect so just use whatever you have.
- 12 tablespoons butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 1 cup white chocolate chips
- 1/2 teaspoon canola or vegetable oil
- Christmas sprinkles
Heat oven to 350 degrees. Prepare a cookie sheet by spraying with cooking spray, silpat liner, or parchment paper.
In a large mixing bowl, or bowl of a stand mixer, beat together the butter and granulated sugar (1 cup).
Add in the egg and molasses. Blend together until combined.
Add the flour, baking soda, ginger, cinnamon, cloves, and salt. Blend together on low speed just until incorporated.
Pour the 1/4 cup granulated sugar into a bowl or small plate. Take 2 tablespoons of dough and roll into a ball. Roll the ball in the granulated sugar until it's completely covered. Place 12 per cookie sheet.
Bake for 10-12 minutes. I bake mine for the minimum time because they will continue to bake as they cool.
Let cool on cookie sheet for 30 minutes. Drizzle with melted white chocolate and immediatley sprinkle the Christmas sprinkles over top.
Move the cookies to a cooling rack to cool completely and to let the chocolate harden.
**** To melt white chocolate chips : Place the white chocolate chips plus oil in a microwave-safe bowl (I use a glass measurer). Set the timer for 90 seconds and stir it every 30 seconds until it's completely melted and smooth.
They make a 'lightly flavored' molasses, so if you're more sensitive to that flavor then be sure and use it. I used it for this recipe and all my kids loves these cookies. Even the 2 year old!
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