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Christmas Gingerdoodle Cookies

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 melted white chocolate and Christmas sprinkles.
Course Dessert
Cuisine American
Keyword gingerdoodle cookies, gingerdoodles
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 24
Calories 188kcal
Author Jessica

Ingredients

  • 12 tablespoons butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1/4 cup molasses
  • 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

White Chocolate Chips : 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.
Tip : 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. If they are not flattening once out of the oven you can try banging the pan to help them flatten slightly. 

Nutrition

Calories: 188kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 126mg | Potassium: 92mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 189IU | Vitamin C: 0.04mg | Calcium: 28mg | Iron: 1mg