T minus 15 days till Christmas! Here today sharing another cookie, because cookies are life. This one is a mashup between two fantastic cookies: the gingersnap & snickerdoodle. It really packs a punch with ginger flavor! If you’re not into ginger, I challenge you to make this cookie. You just may be converted for life! The texture and chew of this cookie is phenomenal, and with a name like gingerdoodle, you’ll wanna add this to your cookie rotation!

As Christmas gets closer and closer, I look back on my life and I really am just so grateful. I’m grateful for my chosen career, my family, my amazing boyfriend, my goofy dog, my beautiful city, I could go on and on. This is truly the happiest I’ve ever been in my life. This past year has been truly exceptional. I’ve traveled and absolutely fell in love with Italy. I pushed myself way past my comfort zone and won 1st place in La Coupe d’Altamira. I ran with 3 lovely friends of mine in 3 separate 5k’s with plans to continue next year. I received the raise I asked for at work. I made health a priority and I stuck to my gym routine throughout the entire year (with the exception of a few tough weeks). I’ve made wonderful new contacts and friendships that I hope to keep for many years to come. I truly feel confident and content with my abilities as a pastry chef with the understanding that I will always be learning and growing in my field. This year has just made me excited for what is to come next year!
My last cookie recipe (peppermint blossoms) was featured recently in our local Rocky Mountain Food Report! Click here to read!

Yield 30 cookies
Flour 2 ¾ cup
Cream of tartar 2 tsp
Ginger 2 tsp
Baking soda 1 tsp
Salt ½ tsp
Butter 1 1/4 cups (10 oz.)
Sugar 1 ½ cups
Molasses 3 T
Egg 1
Sugar ¼ cup
Cinnamon 1 tsp
Ginger 1 tsp
Preheat oven to 350 degrees F.
In a mixing bowl fitted with a paddle attachment, cream butter and sugar together.
Add egg, then molasses. Add remaining dry ingredients. Scrape down sides as necessary to combine thoroughly.
Combine sugar with spices in a separate bowl for coating.
Scoop one ounce balls and dip in coating sugar then place on a cookie sheet fitted with parchment paper. Place cookies 3 inches apart from eachother as these will spread.
Chill the dough for 15-20 minutes in the fridge before baking.
Bake for 10-12 minutes. If you like them more chewy then 10, and crispier 12.
Cool on a wire rack, serve and enjoy!


Saura Kline
Hybrid gingersnap and snickerdoodle cookie!
Servings 30


Gingerdoodle Cookies

  • 2 3/4 cup flour
  • 2 tsp cream of tar tar
  • 2 tsp ginger
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups butter, soft
  • 1 1/2 cups sugar
  • 3 Tbsp. molasses
  • 1 egg


  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1 tsp ginger

Leave a Comment

Your email address will not be published. Required fields are marked *

Subscribe for Newsletter

Don’t miss a recipe! Subscribe to get all the updates on my blog!

Scroll to Top