Christmas Gingerdoodle Cookies are a combination of a snickerdoodle cookie and gingerbread. No crispy cookies with this recipe. Soft, chewy gingerdoodles rolled in sugar and drizzled with white chocolate and Christmas sprinkles.
Keyword christmas cookies, gingerdoodle cookies
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
1/4cupgranulated sugarfor rolling the cookies in
1cupwhite chocolate chips
½teaspooncanola or vegetable oil
Heat oven to 350°. Prepare a cookie sheet by spraying with cooking spray, silpat liner, or parchment paper.
In a large mixing bowl with a handheld mixer, or use the bowl of a stand mixer, beat together the butter and 1 cup granulated sugar.
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 make the white chocolate drizzle : 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.
Molasses : 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!