Maggie Monday: Gingerdoodle Cookies

Growing up we had a designer dog and didn’t know it – a poodle and dachshund mix. Today they’d call it a Doodle or a Doxadoodle or something cute like that. We just saw a curly-haired wiener dog! Here’s Maggie with a doodle of her own…

Designer dogs are all the rage: Labradoodles, Goldendoodles– lots and lots of doodles. I was planning to make a batch of Snicker Doodle cookies, and got to thinking about Doodles, and that it might be possible to make a hybrid cookie. Thus, my Gingerdoodle was born!!

This recipe is a two-fer, since you get my Snickerdoodle and Ginger Cookie recipes in one post. It is your lucky day!

My husband dreams of soft chewy ginger cookies, so I knew he’d be in love with these cookies. I was not wrong. I had to hide these in order to make them last more than one day.

Dang these are good cookies. They are so cute, and come out of the oven looking like they should be on a magazine cover. Make plans to bake these up as soon as you can!

IMG_3128 - Featured Size

Gingerdoodle Cookies


Ginger Cookie Dough

What you need:

  • ¾ butter, softened
  • 1 cup sugar
  • 1 egg
  • ¼ cup molasses
  • 2 ¼ cup flour
  • 1 tsp baking soda
  • ¾ tsp cinnamon
  • ½ tsp ground cloves
  • ¼ tsp salt
  • Additional sugar
  • Additional cinnamon


What you do:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.


Snickerdoodle Cookie Dough

What you need:

  • 2 ¾ cups flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ¼ cup butter
  • 2 cups sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • ¼ cup additional sugar


What you do:

Stir together flour, baking soda and salt and set aside. Cream together butter and 2 cups sugar until fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.

Refrigerate the dough for at least two hours.


Mixing the dough together:

Mix the additional ½ cup sugar with a 2-3 teaspoons of cinnamon and place in a wide flat bowl.

Take about 1 Tbs of each type of dough and gently roll them together into one ball. Be careful not to blend the doughs together, but just roll them enough to make it into one ball, but so that the two types of dough are visible. Roll the blended dough balls in the cinnamon sugar.

Place on a parchment lined cookie sheet. Bake for about 10-12 minutes, until the edges are just lightly browned.



Tags: , , , , , , , , , , , , , , , , ,

Categories: Baking3, Dessert 2, Guest-Maggie, kosher, Recipes, Vegetarian

Author:The Ranting Chef

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4 Comments on “Maggie Monday: Gingerdoodle Cookies”

  1. March 2, 2015 at 12:17 pm #

    My son would love this recipe. He loves to make snicker doodles..


  2. March 2, 2015 at 12:18 pm #

    Thank you for the recipe.


  3. March 2, 2015 at 2:49 pm #

    Hey . . . I thought those dogs were called “Mutts”!!! ROFL…
    These cookies sound yummy…



  1. Maggie Monday: Gingerdoodle Cookies | homethoughtsfromabroad626 - May 9, 2015

    […] Maggie Monday: Gingerdoodle Cookies. […]


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