Gingerdoodle Cookies

Oh, these Gingerdoodle Cookies! They’re like a warm hug on a rainy Tuesday afternoon, aren’t they? I’ve been tinkering with this recipe for ages, trying to get that perfect balance of gingery warmth and sugary sweetness. It all started one particularly blustery half-term when the kids, bless their hearts, were bouncing off the walls. Baking these beauties became our little kitchen escape, and after a few (ahem, several) attempts, we finally landed on a recipe that’s consistently brilliant. The kids practically inhale them – and honestly, so do I! This recipe is about to become your family’s new favourite biscuit, I promise you that!

Why This Recipe Works

Life as a mum of two is wonderfully chaotic, isn’t it? Recipes need to be quick, reliable, and, most importantly, delicious! These Gingerdoodle Cookies tick all the boxes. Over the past 8 years, I’ve streamlined the method to be as fuss-free as possible. Here’s why this recipe is a winner:

• Straightforward Method: No fancy techniques or equipment required. Just simple steps even the kids can help with.
• Child-Approved Flavours: The perfect blend of ginger, cinnamon, and sugar makes these biscuits irresistible to little taste buds (and big ones too!).
• Uses Everyday Ingredients: You probably already have most of these ingredients in your pantry.

The only slight challenge I had initially was getting the right level of ginger spice. Too much and the kids would turn their noses up! But trust me, I’ve cracked it. The amount in this recipe is perfect – warming, but not overpowering.

Ingredients

• 115g unsalted butter, softened
• 150g granulated sugar, plus extra for rolling
• 1 large egg
• 1 tsp vanilla extract
• 225g plain flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp salt

Ingredient Notes

Unsalted Butter: Using unsalted butter allows you to control the amount of salt in the recipe. If you only have salted butter, simply omit the salt in the recipe. Make sure the butter is properly softened, otherwise, the cookies will be dry.

Ground Ginger: Don’t be tempted to use fresh ginger here – it’s the ground ginger that gives these cookies their signature flavour! I once tried fresh and they just weren’t the same.

Spices: Cinnamon, ginger, and cloves create that beautiful warmth. Feel free to adjust the quantities slightly to your liking. If you don’t have cloves, you can leave them out – although I do like the slight depth they bring.

Step-by-Step Instructions

Step 1: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line two baking trays with baking parchment. This helps prevent sticking and makes cleanup a breeze!

Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy. I use an electric mixer for this, but you can absolutely do it by hand – it just takes a bit more elbow grease! This usually takes about 3-5 minutes.

Step 3: Beat in the egg and vanilla extract until well combined. The mixture should look smooth and creamy.

Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. This ensures the spices are evenly distributed throughout the dough.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. The dough will be soft and slightly sticky.

Step 6: Place some extra granulated sugar in a small bowl. Roll tablespoonfuls of dough into balls, then roll each ball in the sugar to coat completely. Make sure you get a nice even coating – it’s what gives them that signature “doodle” look!

Step 7: Place the sugar-coated dough balls onto the prepared baking trays, leaving about 2 inches between each cookie. Flatten them slightly with the palm of your hand or the bottom of a glass. My children love helping with this part!

Step 8: Bake for 8-10 minutes, or until the edges are lightly golden brown and the centres are set. Keep a close eye on them, as they can burn quickly. They will still seem a little soft when they come out of the oven, but they will firm up as they cool.

Step 9: Let the cookies cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.

My Kitchen Tips & Tricks

• Soft Butter is Key: Make sure your butter is properly softened before creaming it with the sugar. If it’s too cold, it won’t cream properly, and your cookies will be dense.
• Don’t Overmix: Overmixing the dough develops the gluten in the flour, which can result in tough cookies. Mix until just combined.
• Chill the Dough: If your dough is too sticky to handle, chill it in the fridge for 30 minutes before rolling it into balls. This will make it easier to work with.
• Adjust the Spices: If you prefer a stronger ginger flavour, add an extra ½ teaspoon of ground ginger. If you prefer a milder flavour, reduce the amount of ginger slightly.
• Kid-Friendly Tip: My children love adding a few sprinkles to the sugar coating for extra festive flair!
• Baking Time Variations: Every oven is different, so keep an eye on the cookies and adjust the baking time accordingly.

Storage & Meal Prep

These Gingerdoodle Cookies are best enjoyed fresh, but they will keep well in an airtight container at room temperature for up to 3-4 days. My family rarely lets them last that long!

Freezing: You can also freeze the baked cookies for up to 2 months. Thaw them at room temperature before serving. Alternatively, you can freeze the unbaked dough balls. When ready to bake, simply thaw them slightly and bake as directed, adding a minute or two to the baking time.

Make-Ahead: The dough can be made a day or two in advance and stored in the fridge. Just be sure to wrap it tightly to prevent it from drying out. Let it come to room temperature slightly before rolling into balls.

Substitutions & Variations

I love experimenting with recipes to see what works! Here are a few substitutions and variations I’ve tried:

• Gluten-Free: I haven’t personally tried this, but you could try using a gluten-free flour blend. Be sure to add a binding agent like xanthan gum to help hold the cookies together.
• Dairy-Free: Use a dairy-free butter alternative. I’ve had good results with some of the plant-based spreads available in supermarkets.
• Molasses: For a richer, more molasses-y flavour, try adding a tablespoon or two of molasses to the dough. This will also make the cookies slightly chewier.
• Spiced Sugar Coating: Mix a pinch of cinnamon or ginger into the sugar coating for an extra burst of flavour.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the cookies are done?

The cookies are done when the edges are lightly golden brown and the centres are set. They will still seem a little soft when they come out of the oven, but they will firm up as they cool. Remember, ovens can vary, so use your best judgment and keep a close eye on them!

Can I substitute any of the spices?

Yes, you can! If you don’t like cloves, you can leave them out. If you want a stronger cinnamon flavour, add an extra ¼ teaspoon of ground cinnamon. Feel free to experiment and find what you like best!

How should I store the leftover cookies?

Store the leftover cookies in an airtight container at room temperature. They will stay fresh for up to 3-4 days. If you want to keep them longer, you can freeze them.

Will my children like these cookies?

In my experience, yes! The warm spices and sugary coating make them a hit with kids of all ages. My two are particularly fond of them. But every child is different, of course. Start with a small batch and see how they like them!

Can I double or triple the recipe?

Yes, you can easily double or triple the recipe to make a larger batch. Just be sure to use a large enough bowl to accommodate all the ingredients. You might need to bake the cookies in batches, depending on the size of your oven.

Can I use self-raising flour instead of plain flour?

I wouldn’t recommend it. Self-raising flour already contains a raising agent, so using it in this recipe would likely result in cookies that are too puffy and cakey. Stick with plain flour for the best results.

Serving Suggestions

These Gingerdoodle Cookies are delicious on their own, but they’re also lovely served with a cup of tea or coffee. They make a brilliant addition to a packed lunch or an after-school snack.

For a simple presentation, arrange the cookies on a plate and dust them with a little icing sugar. You could also dip them in melted chocolate for an extra special treat!

I usually serve 2-3 cookies per person, depending on how hungry everyone is. My children often enjoy them alongside a glass of milk or a piece of fruit.

Oh my, I can almost smell the aroma of spices wafting from the oven. I really hope these Gingerdoodle Cookies bring as much joy to your family as they have to mine. They are more than just a biscuit; they represent a shared moment, a little bit of warmth and togetherness in our often hectic lives. Please do try the recipe and let me know how you get on in the comments. I’m always thrilled to hear your honest feedback and any little tweaks you made to make it your own. If you enjoyed this recipe, do have a browse of FamiliesRecipes.com for more easy family favourites. And if you’d like to stay up to date with all my latest culinary adventures, sign up for our newsletter! Happy baking!

Print