Today I am taking part in my first ever virtual cookie exchange… and needless to say I am so excited! There’s just something about baking and the holidays that just makes this time of year that much sweeter, and let’s face it, cookies are just better in December. As the countdown to Christmas continues and the holiday festivities are in full swing, I’m excited to share a new cookie recipe I’ve found!
This Gingerdoodle Cookie (cross of gingerbread and snickerdoodle) recipe is super easy to make, and the cookies literally taste like Christmas in a bite. The flavors of cinnamon, ginger, and sugar blend together so well and it gives you just the right amount of gingerbread and snickerdoodle without being too overpowering. Bonus: the Christmas sprinkles make them fun and festive for hosting, taking to a work lunch or a holiday party!
So roll up your sleeves, turn up that Michael Bublé and Andy Williams playlist you’ve got going, and let’s bake some cookies!
Gingerdoodle Christmas Cookies
Ingredients
- 3/4 cup (12 tablespoons) butter softened
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 2½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ½teaspoon salt
- ½ cup granulated sugar to roll cookies in prior to baking
- 3/4 cup white chocolate chips
- ½ teaspoon vegetable oil
- Red & Green Christmas sprinkles
Directions
- Heat oven to 350°
- In a large mixing bowl with a handheld or stand mixer, beat together the softened butter and 1 cup of sugar.
- Add in the egg and molasses. Blend ingredients together until combined.
- Add the baking soda, ginger, cinnamon, cloves, and salt, and 1 cup of flour. As it blends together add in the second cup of flour and then the final ½ cup of flour. Blend together on low speed just until incorporated, don’t overmix.
- Prepare a cookie sheet by spraying with cooking spray or parchment paper.
- Pour the ½ cup sugar onto a 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 (larger dough balls will make less cookies).
- Bake for 10 minutes. Cookies will continue to bake as they cool on the cookie sheet.
- Remove from oven and let cool on cookie sheet for 30 minutes.
- Once cooled, prepare white chocolate drizzle by placing white chocolate chips plus ½ teaspoon of oil in a microwave safe bowl. Microwave 30 seconds and then stir. Repeat 1-2 times until it’s completely melted. I put the melted white chocolate in a baggie and cut the tip off to drizzle across cookies.
- Drizzle with melted white chocolate and immediately sprinkle the Christmas sprinkles over top.
- Move the cookies to a cooling rack to cool completely and to let the chocolate harden.
If you’re looking for more delicious cookie recipes for this holiday season, head on over to my friend Alex’s blog – Adored by Alex! She’s sharing a recipe for Ginger Spiced Cookies and they look absolutely delicious!
cookies supplies giveaway
To get you ready for baking, we’re excited to select 4 lucky readers to win $20 gift cards to shop for cookie supplies. Entry is easy with the below giveaway form. You only have to fill the form out once and not on each blog that you visit today. Winners will be selected on December 17th and must be in the U.S. Winners will be notified via email. Your email and information will not be sold anywhere.
a Rafflecopter giveawayHappy Baking and Merry Christmas!
xx,
Madison
These look SO yummy! I can’t wait to try them!!
I love all things ginger, have to try these asap!
xo Jessica
an indigo day
these are seriously adorable and look very yummy! I have gotten very into ginger lately so I will have to try these. thank you for joining in on the fun this year!
xo Laura Leigh
https://louellareese.com