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Christmas Gingerdoodle Cookies are a combination of a snickerdoodle cookie and a gingerbread cookie. No crispy cookies with this recipe! Soft, chewy gingerdoodles rolled in sugar and drizzled with white chocolate and festive Christmas sprinkles.
For more gingerbread recipes be sure and try Gingerbread Kiss Cookies and Gingerbread Crinkle Cookies.
Gingerdoodles Recipe (Gingerbread Cookie + Snickerdoodle Cookie)
I love gingerbread but I am picky about it! It has to be soft baked and not overwhelmingly “spicy” with that stark gingerbread flavor of molasses, cloves, and ginger.
Which is why I LOVE these gingerdoodles! They are so soft and have a mild gingerbread flavor, and then the sweet white chocolate glaze over top just makes them crazy delicious. Even if you *think* you don’t like gingerbread, you must try these, and I promise they’ll prove you wrong.
My kids and their friends always gobble up these cookies when I make them every year – so they are definitely kid-friendly gingerbread cookies. That exterior sugar coating helps!
The cookie base is a gingerbread cookie and then it gets rolled in sugar, baked to a soft and chewy texture, and then the gingerdoodles are decorated with melted white chocolate and festive red and green Christmas sprinkle.
Ingredients Needed
- Butter : I use salted butter for all my baking. Unsalted butter can also be used if that’s what you prefer baking with.
- Granulated Sugar
- Large Egg
- Molasses
- All-Purpose Flour : I use unbleached all-purpose flour
- Baking Soda
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- Salt : I use sea salt or kosher salt when baking. If you’re using unsalted butter, you may want to use just a bit more salt (depending on salt preference or dietary needs/restrictions).
- White Chocolate Chips
- Canola or Vegetable Oil : This melts with the white chocolate chips and prevents the chocolate from seizing while in the microwave. The oil also helps the chocolate melt smoother and shinier for glazing.
How To Make Christmas Gingerdoodles (Printable Recipe Card)
Heat the oven to 350 degrees F. Prepare a cookie sheet(s) by lining with parchment paper, silpat liner or spray with cooking spray. Set aside.
In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the butter and granulated sugar until it’s fluffy looking and whipped really well together. About 2 minutes.
Add in the egg and molasses. Beat until combined.
Add in the flour, baking soda, ginger, cinnamon, cloves, and salt. Beat on low speed just until combined and no flour pockets or streaks remain in the dough.
Pour the additional 1/4 cup granulated sugar into a small bowl.
Use a medium cookie scoop (about 2 tablespoons of dough) and scoop the cookie dough. Roll the dough into a ball and then roll the ball in the sugar until it’s well coated all over. Place 12 cookie dough balls per cookie sheet.
Bake for 10-12 minutes.
Remove the cookies from the oven and allow them to cool on the warm cookie sheet for about 20-30 minutes before adding the white chocolate glaze.
Make The White Chocolate Glaze : Add the white chocolate chips and oil into a microwave-safe bowl. Microwave for 90 seconds, stirring well after every 30 seconds, until it’s completely smooth and melted.
Use a fork to drizzle the glaze over top the cookies OR you can put the melted white chocolate into a ziplock bag, snip the bottom corner off, and glaze the cookies this way. Immediately add the Christmas sprinkles on top. Let the glaze harden and set at room temperature. Enjoy!
How To Store Leftover Gingerdoodle Cookies
Allow the white chocolate drizzle to harden completely at room temperature before storing cookies (especially if you’re stacking them on a cookie plate or something).
Store leftover cookies inside an airtight container, or inside a Ziplock bag, for up to 3-4 days.
Recipe Tips For Success
- It’s important to roll the dough into a dough ball, even after using a cookie scoop, in order for the cookies to flatten evenly and properly while baking. The cookies stay pretty puffy and round in the oven, once they’re cooling outside of the oven, then they will flatten slightly.
- Use good quality white chocolate chips! I highly recommend using Ghirardelli brand or Giuttard brand white chocolate chips. You can use Hershey or Nestle brand, but it’s more of a vanilla flavored chocolate chip rather than white chocolate. You can also use white chocolate melting wafers or a white chocolate baking bar.
- Use a fork to drizzle the melted white chocolate. Or for a more uniform and even look, put the melted white chocolate inside a Ziplock bag, snip the bottom corner off, and drizzle the melted white chocolate over top.
More Christmas Treats You’ll Love
- Peppermint Bark Pretzel Bites
- Reindeer Cookies
- Peppermint Cheesecake Cookies
- Easy Santa Claus Cookies
- Easy Grinch Cookies
- Christmas Sprinkle Cookies
- Crockpot Christmas Candy
- Little Debbie Christmas Tree Cake Dip
- Christmas Cookie Dough Cheeseball
Christmas Gingerdoodle Cookies
Ingredients
- 12 tablespoons butter softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1/4 cup granulated sugar (for rolling the cookie dough balls in)
- 1 cup white chocolate chips
- ½ teaspoon canola or vegetable oil
- Christmas sprinkles
Instructions
- Heat the oven to 350℉. Prepare a cookie sheet(s) by lining with parchment paper, silpat liner or spray with cooking spray. Set aside. *For best results, I recommend using pre-cut parchment paper sheets on the cookie sheet.
- In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the butter and granulated sugar until it's fluffy looking and whipped really well together. About 2 minutes.12 tablespoons butter, 1 cup granulated sugar
- Add in the egg and molasses. Beat until combined.1 large egg, 1/4 cup molasses
- Add in the flour, baking soda, ginger, cinnamon, cloves, and salt. Beat on low speed just until combined and no flour pockets or streaks remain in the dough.2¼ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon salt
- Pour the 1/4 cup granulated sugar into a small bowl. This is for rolling the dough balls in.1/4 cup granulated sugar
- Use a medium cookie scoop (about 2 tablespoons of dough) and scoop the cookie dough. Roll the dough into a ball and then roll the ball in the sugar until it's well coated all over. Place 12 cookie dough balls per cookie sheet.
- Bake for 10-12 minutes.
- Remove the cookies from the oven and allow them to cool on the warm cookie sheet for about 20-30 minutes before adding the white chocolate glaze.
White Chocolate Drizzle
- Add the white chocolate chips and oil into a microwave-safe bowl. Microwave for 90 seconds, stirring well after every 30 seconds, until it's completely smooth and melted.1 cup white chocolate chips, ½ teaspoon canola or vegetable oil
- Use a fork to drizzle the glaze over top the cookies OR you can put the melted white chocolate into a ziplock bag, snip the bottom corner off, and glaze the cookies this way. Immediately add the Christmas sprinkles on top. Let the glaze harden and set at room temperature. Enjoy!Christmas sprinkles
Notes
Nutrition
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