Soft & Chewy Molasses Gingerdoodles — These soft molasses cookies taste like a cross between chewy gingerbread cookies and crinkly snickerdoodles. An unbeatable holiday cookie recipe!
Soft Molasses Cookies Recipe
I combined three favorite cookies into one — soft molasses cookies, chewy gingerbread cookies, and crinkly snickerdoodles. That way I didn’t have to choose among favorites because I love them all. And I loved these ginger molasses cookies more than I should have. I couldn’t keep myself away from them.
I used my recipes for Soft Molasses Coconut Oil Crinkle Cookies and The Best Snickerdoodles as the jumping off point. I absolutely adore soft molasses cookies that have rich, deep, bold molasses flavor and the cookies deliver. The molasses flavor profile dominates.
There’s plenty of cinnamon, ginger, and warming spices in the dough, as well as a cinnamon-sugar coating, creating a very well-spiced cookie that packs tons of flavor in a pillowy, crinkly little package.
The cookies are super soft in the center with slight chewiness around the edges, and I always underbake slightly to ensure they stay soft for days. If you like crunchier cookies, bake them longer.
The flavor of the cookies improves and enhances in the day or two after baking. Everything just blends together beautifully, but it’s very hard for me to save any that long. They’re my new favorite molasses cookies.
What’s in Soft Molasses Cookies?
To make these soft and chewy molasses cookies, you’ll need:
- Unsalted butter
- Dark brown sugar
- Granulated sugar
- Unsulphered molasses
- Vanilla extract
- All-purpose flour
- Baking soda
- Cream of tartar
How to Make Soft Molasses Cookies
To make these ginger molasses cookies, you first need to cream together the butter, sugars, and egg. Add in the remaining wet ingredients and the spices, then mix in the dry ingredients.
Scoop the molasses cookie dough into balls, then chill for at least 3 hours before baking. Once chilled, roll the cookie dough in a generous amount of cinnamon sugar.
Bake the soft molasses cookies until the edges have set and the tops have crackled. Don’t overbake for soft cookies (I bake mine 8 to 8 1/2 minutes and they’re extremely soft and a touch underdone but firm up in time; for crispier cookies, bake longer).
Can I Omit the Cornstarch?
If you need to omit the cornstarch due to an allergy, that’s fine. Your molasses cookies won’t be quite as soft, but they should be delicious regardless.
Can I Omit the Cream of Tartar?
Probably not if you want them to have a great pillowy texture. I have only made them as written though and cannot say for sure what will happen if you omit it.
Can I Make These Gluten-Free?
I’ve only made these soft molasses cookies as written, so I’m not sure if you can make these with a gluten-free flour blend. If you try it out, please leave me a comment below letting me know how they turn out.
Tips for Making Soft Molasses Cookies
I used dark molasses in these soft and chewy molasses cookies because I really love the intensity of it, but use your favorite. I think blackstrap molasses would be too strong, though.
Also note that if you prefer more mildly spiced cookies, you can halve the amounts of all spices used.
The dough is very soft and must be chilled before baking because chilled dough spreads less in the oven. Chilling also gives the flavors time to marry and the dough tastes better on the second or third day after it’s made. You can keep the dough in the fridge for up to 5 days before baking.
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Soft and Chewy Molasses Gingerdoodles
These soft molasses cookies taste like a cross between chewy gingerbread cookies and crinkly snickerdoodles. An unbeatable holiday cookie recipe!
- 1/2 cup unsalted butter, softened
- 1/2 cup dark brown sugar, packed (light brown sugar may be substituted)
- 1/4 cup granulated sugar
- 1 large egg
- 1/3 cup unsulphered molasses (I used robust molasses (dark); light or medium may be used; blackstrap will likely be too pungent)
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- pinch salt, optional and to taste
- 2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 2 to 3 teaspoons cinnamon
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the molasses, vanilla, cinnamon, ginger, cloves, nutmeg, optional salt, and beat on medium-high speed until combined and smooth, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, cream of tartar, and beat on low speed until just combined, about 45 seconds.
- Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray; set aside.
- Add sugar and cinnamon to a small bowl and stir to combine.
- Roll each mound of dough through the coating, liberally coating all sides. After all mounds have been coated, I like to go back and double-dip each mound to get an extra-thick coating.
- Place coated mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 8 to 9 minutes, or until edges have set and tops are have crackled; don’t overbake for soft cookies (I bake mine 8 to 8 1/2 minutes and they’re extremely soft and a touch underdone but firm up in time; for crispier cookies, bake longer). Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
For the Cookies
For the Cinnamon-Sugar Coating
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from Soft Molasses Coconut Oil Crinkle Cookies and The Best Snickerdoodles.
Amount Per Serving: Calories: 157Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 78mgCarbohydrates: 27gFiber: 1gSugar: 16gProtein: 2g
More Molasses Recipes:
25 Holiday Cookie Favorites — The tried-and-true favorites are all here! If you need a holiday cookie recipe, this collection has you covered!!
Soft Molasses Coconut Oil Crinkle Cookies — No butter, no problem. One of my favorite molasses cookie recipes!
Molasses Triple Chocolate Cookies – Chocolate is used three times for a fun twist on the traditional. No mixer required!
Soft and Chewy Gingerbread Molasses Chocolate Chip Bars — Rich, chocolaty & like eating a piece of molasses fudge!
Pumpkin Chocolate Chip Cookies — Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall!
Chocolate Gingerbread Toffee Cake – An EASY, no mixer cake that’s perfect for the holidays!! Chocolate and ginger are amazing together! The GINGER spiced whipped cream is the literal icing on this cake!!
Gingerbread Bars with Cream Cheese Frosting – Gingerbread bars are so much FASTER AND EASIER than making gingerbread cookies!! The sprinkles and tangy cream cheese frosting will put everyone in a festive mood!!
Originally published December 2014 and republished December 2019 with updated text.
I didn’t change anything and the cookies came out perfectly–crunchy edges and very soft middle. I wanted one more cookie recipe before Christmas and this was it! I loved the idea of scooping them into balls overnight and popping them in the oven the next day. Since I just found you this is the second recipe I’ve tried. Looking forward to many more. Thanks, Averie.Kathy
Thanks for the five star review and I’m glad my cookie recipe came in handy for you at the last minute. Merry Christmas!
I made the chewy molasses cookies with gluten free flour and also by the regular recipe so I could compare. I found the gluten free dough was much thicker than the regular dough. I could not tell a lot of difference in the taste. Both tasted good and chewey.
Thanks for the five star review and for recounting the difference that you found between the gluten-free and regular versions. I’m sure it’s something that they put in the gluten-free flour that caused them to be thicker.
I made these today and my husband only ate 4 while they were still warm. HAHA!! He really liked them.It is a very sticky soft dough so it does need a few hours in the fridge. I actually put the whole bowl in the fridge for a couple hours. It was too sticky to make cookie balls without chilling it. I got 25 cookies.
Thanks for the 5 star review and glad that your husband had 4 right away!
I made these and substituted Chinese five spice for the nutmeg and cloves. So good!
I bet Chinese Five Spice would be excellent in these. I’ll have to give that a try myself!
Hands down some of the best cookies I’ve ever had. Made them this afternoon. I’ve made countless cookie recipes from your site and they never let me down!
can you use blackstrap molasses if that is what’s in your pantry? will they be too pungent to enjoy?
Yes I would just go with it, times are tough right now, go with what you have in the pantry.
How much is 1/2 cup of butter and sugar?
If you’re looking for grams, just Google what you need, or whatever measurement/metric you’re trying to convert into.
I liked the spices used in this recipe so I decided to give it a try. I’m kind of new to baking. Starting late in life. I don’t have a lot of experience so I’m still making mistakes. I think I made the cookies too large. (not when it come to eating them though) I ended up with 13 cookies.I had a problem of the cookies being too gooey inside so I baked them longer. I ended up with burnt bottoms. I think the problem was with my pans. They are dark and I think they absorbed too much radiant heat from the bottom element. Next time I will use aluminum (light) pans.I ended up scraping the overbaked bottoms and all turned out fine. I liked the ingredient list when I saw it and I was right that I would like the taste eating them.
Thanks for the 5 star review and glad that overall you enjoyed the cookies.
If you make the cookies too big, the centers will still be soft/raw/gooey and the bottoms will burn before the centers cook through. Make them smaller next time and you will avoid all of that.
And yes, invest in even a $20 baking pan from your grocery store, bed bath beyond, amazon, etc. and it will make a world of difference and buy a Silpat, KEY FOR COOKIES!! https://amzn.to/2suz4Ra
Our favorite cookie! Loved it – can’t wait to try more of yours!!
Thanks for the five star review and I’m glad this is your favorite cookie!
Yum! These are such a great Christmas classic!
That is for sure!
This has been my favorite fall cookie recipe going on three years now. So many happy mouths have munched on this delightful cookie. They come out chewy and flavorful! If your looking for a perfect ginger cookie recipe, you no further. You won’t regret it! Question to baker. Do you sift your flower? I have tried both ways and feel my cookies come out “fuller” if I omit sifting… Thanks again for this recipe!
Thanks for the 5 star review and glad that these have been your favorite fall cookies for years now!
I never sift anything. Don’t have the patience :)
Great cookies! Enjoyed by all at a party. Instead of preforming cookies and chilling them, I just chilled dough for the recommended 3 hr and then scooped them onto cookie sheets prior to baking. worked fine.
Thanks for the five star review and glad they worked out great for you that way!
Great recipe. Reblogged at https://sweetjumbles.com/2017/12/30/gingerdoodles/
Thanks for trying the recipe!
Hi Averie, I looked through the comments and didn’t see this question, if I missed it I apologize. These cookies were the absolute hit of my holiday baking last year, so thank you SO much! I’m at a lack of refrigerator and freezer space this year due to a move so am wondering when making the dough ahead can it be made ahead several days but wait to be scooped and sugared until the day of baking? Thanks for all of your amazing recipes that help to make me more confident in my cooking adventures. Blessings. ??
I would try to scoop it right after you make it because if you refrigerate a big bowl of it and it hardens, it will be like trying to chisel out a rock after a few days. If you left it come to room temp before scooping, that defeats the point of chilled dough. Just being honest so that you have a great result!
Thank you so much for your prompt and great advise. No one wants to go to the effort to make something, be excited to eat/serve to guests, and have less then best results. We see it in comments all the time. No one can exactally replicate the environment in your kitchen, but by making sure we understand fully your methods we can get our best shot. I really appreciate it!
You’re welcome and enjoy the cookies! :)
These were some of my favorite cookies ever. Thanks for the recipe! Do you have a similar chocolate chip cookie recipe? The soft and chewy texture was so perfect – that is what I always want in my chocolate chip cookies but I haven’t ever had it work out!
Thanks for trying the recipe and I’m glad it came out great for you! https://www.averiecooks.com/2016/11/easy-soft-chewy-chocolate-chip-cookies.html If you scroll down and look at all the Related Recipes, there are dozens of awesome choc chip cookies recipes. They are ALL SOFT AND CHEWY. I don’t make/post about hard or dry cookies. LMK what you go with!
This molasses ginger doodle cookie recipe is brilliant! I made the dough last night and am baking the cookies this morning for my husband to take to work. He is my taste tester because I am allergic to sugar and he pronounced the taste “incredible “! I knew they would be, just from the aroma filling my kitchen. Thank you for sharing your amazing recipe and merry Christmas!
Thanks for trying the recipe and I’m glad it came out great for you! And I am so sorry you are allergic to sugar…OMG!!
I baked these yesterday and they taste delicious but I’m just wondering if there’s such a thing as too raw? After about 9 minutes they were pretty raw in the middle while the edges were set and very tall is this normal?
For me raw cookie dough is a delicacy but to each their own.
If you want them less raw, cook a bit longer or in your case flatten the dough mounds a bit more before baking since you said they were tall.
Glad they taste delicious!
When you made the cookies, did you leave them as full round balls when putting it in the oven or flatten them a little bit?
I flatten them a little bit, not quite halfway, but somewhat.
These cookies look wonderful. Wondering if you can suggest a substitution for the cornstarch for my corn allergy family?
I would just omit it then if it’s due to an allergy. I’ve had people sometimes try tapioca starch in other cookie recipes that they’ve reported back about, but since I never have, and have never tried that here, I would just omit.
I was a little iffy about trying this at first, since whenever I try to combine all of my favorite things, it usually turns out terribly. I tried this recipe knowing that your recipes have never let me down in the past, and I’m glad I did. They are AMAZING! Soft, chewy, the perfect balance of molasses/ginger… I’m drooling just writing about it. Thanks for another great recipe!
Thanks for trying the recipe and I’m glad it came out great for you! I love these cookies too! One of my personal faves!
These cookies came out AWESOME! It was my first time doing a cookie like this, and I was wary of it being too hard and not soft. They came out perfect though, soft and chewy; the perfect texture! They taste amazing too. Adding this recipe to my folder for every year. Thanks for sharing!
Thanks for trying the recipe and I’m glad it came out great for you! And glad it’s going in your folder for next year!
Hey Averie, would it be possible to roll out for cutting into shapes after refrigeration?
I think you asked this twice, but see my other reply. Enjoy!
Would the dough be able to be rolled and cut after refrigeration, then sprinkled with the cinnamon sugar?
I’ve only made the cookies the way I wrote in the recipe so can’t speak to any changes and what would happen. Make them how I wrote. You will LOVE them!
Thanks! Sorry for posting the comment twice, my phone is acting crazy!
These are great! Made them into maybe 1-1/4″ rounds and got a really good sized batch of cookies, just over 2 dozen. Baked for 9-10 minutes and they turned out beautifully. Also rolled them in larger grain sugar as someone suggested above, which caused them to have a sort of shell that’s wonderful to crunch through to get to the chewy center. Thank you for this wonderful recipe!
Thanks for trying the recipe and I’m glad it came out great for you! I bet that ‘crunchy’ sugary shell-like coating is heavenly!
I am from Slovakia. I tried. They are perfect. You just eat them. You write that in the refrigerator will last five days. This is not true. We lasted 5 minutes. After removing from the oven … Thanks for the great recipe!
Thanks for trying the recipe and I’m glad it came out great for you! And that you ate them all in 5 minutes! :)
Tried these last night and they turned out well. They weren’t as “puffy” as some of your other cookies that I’ve tried, but they spread out appropriately–I just think they aren’t a super-high-riser cookie but they are crisp on the outside, soft inside, and they make the house smell fantastic.
You are totally correct, they are not super high risers. Some of my cookies are almost ‘too’ puffy but these aren’t one of those uber-puffy types. Glad you enjoyed them and yes they do make your house smell divine!!
I had a feeling that might be the problem. I will make the necessary adjustments and try them again. They still taste super yummy! Thanks so much!
I was wondering where you live? I live in Utah and made these but despite following the directions perfectly (which is rare for me) they still turned out too flat for my liking. Depending on where you live it could be an altitude issue. Just wondering if I should adjust for that. The dough is delish! :)
I live in San Diego, totally flat, at sea level. If you live at altitude, you’d likely need to do things you normally do in recipes to account for that. Being that I live at sea level, I don’t have altitude baking recommendations but I know there’s tons of info online.
Thanks for the note on spreading, however I was already using dark brown sugar (as the recipe calls for), KA flour AND baking the cookies straight from frozen, so I’m not sure what’s going on. I don’t imagine that swapping the parchment for silpat would make that much of a difference. Perhaps I made the cookies too big? I did use a 2″ cookie scoop, but that comes out to be about a 1/4 cup/2 ounces as opposed to 2 tablespoons.
Parchment paper is like an ice skating rink for cookies, slip and slide! Silpats are like stepping in sticky tar for cookies – tacky and they cannot slip, slide and spread. Makes a WORLD OF DIFFERENCE! NIGHT AND DAY!!
I made these recently and they were delicious, but unfortunately they came out super flat – they spread way too much and I’m not sure why!
Here’s a post on what to do to prevent cookie spreading, i.e. Silpat, King Arthur Flour, etc. https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html
I can hardly wait to try these. I have made 2 or 3 of your other coconut oil cookie recipes and loved them. Thank you so much for sharing your great creations. Happy New Year!
Thanks for trying so many of my cookies and glad you’ve been pleased!
i made these last night. AMAZING flavor and I’m not a fan of gingerbread. But I followed the recipe exactly and I had all new ingredients. The cookies aren’t as puffy as pictured they actually flattened out I even chilled these overnight. I didn’t have this issue with the pumpkin white chocolate snicker doodles when I made them so I’m not sure where I went wrong lol but def a recipe to keep. Thank you!!
I have some thicker-cookies-tips in this post https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html Silpat, King Arthur Flour, etc. But glad you enjoyed the cookies regardless and it’s a keeper! Pumpkin cookies doesn’t spread much because pumpkin keeps everything very puffy. After writing a pumpkin cookbook, I had to get creative how to make a flatter, pumpkin cookie that wasn’t cakey!
my last comment hasn’t published yet – but disregard – gonna just stop being lazy and run to the store…. again!!
No worries and I hope they came out great for you!
Hi there – i’ve become addicted to your site. I’m making these and don’t have cream of tartar – looks like folks say to replace the combo of cream of tartar, baking soda and corn starch with baking powder, but all the sites i’ve seen don’t convert clearly to this recipe. do you have any guidance? thank you!
These turned out perfect! Amazingly soft with the right amount of spiciness. Thanks for the recipe!
Glad they came out great for you and thanks for trying the recipe!
Push these happy cookies over the top by using coarse sugar instead of granulated. You won’t believe the difference. I always use the coarse sugar for my ginger snaps and they look like they have been glazed with ice. Great ginger snap.recipe I have developed using 1/4 cup of ground ginger plus tiny bits of finely chopped candied ginger. Wow-we-wow-wow-wow!!!
Hi Averie, I made these tonight and couldn’t help myself from gobbling up a bunch –they are fantastic! They came out perfectly. I let the dough chill for 4 hours and baked for 9 minutes on parchment and they are perfection–they are going to be a huge hit with my molasses-cookie loving family this Christmas! I just discovered your blog through Pinterest and I’m a fan!
Thanks for finding me, trying the recipe, and so glad you’re happy and that the cookies came out perfectly! Merry Christmas!
Mine turned out flatter than pancakes! I chilled the dough overnight and baked for 10. Not sure where I went wrong….
I have a cookie tips post here. Silpat, King Arthur flour, etc. https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html
Try these suggestions and I bet you won’t have flat cookies! That said, sorry these did turn flat for you and I hope you keep trying. If nothing else, you could add a little more flour to make the dough stiffer which will make them more prone to staying thick in the oven.
Hm, I usually use parchment so the silpat would be something to try. I could probably add more flour to make up for the lack of gluten by not using King Arthur. Thank you. :)
Parchment – I liken it to an ice skating rink for cookies; super slippery, slidey, and the cookies have no where to go but spread outward. Whereas a Silpat is tacky and it has traction and something for the cookies to grip onto and way less likely to spread. I encourage everyone to never bake on parchment for cookies. Just my (extreme) personal bias.
And with the higher gluten level in KA flour, it’s just insurance against flattening!
Hi Averie – I wanted to let you know that I made these for a Christmas brunch yesterday and they came out perfectly. I made the dough on Saturday and let it chill in the fridge overnight. I got 17 good sized cookies from the dough and baked for about 9 minutes. Got a ton of compliments and wanted to pass those on to you for the recipe!! :)
Love hearing great feedback and thanks for making these for your party and glad they were a big hit with tons of compliments – thanks for sharing!
These look absolutely incredible!! They look so soft and chewy, but they have just a perfect crackle on top. I could go for a plate of these right about now!
Thanks, Ashton! I loved these things wayyyy too much :)
You had me at molasses!
I love saying Gingerdoodles! I’m going to like it even more when I make these cookies. Thanks!
These gorgeous cookies definitely puts me in the holiday spirit!
Thank you :)
These look so good! Could you make them as bars?
Probably, although I haven’t tried. LMK if you do!
I’ve had soft ginger cookies. But never soft with the chewiness of a snickerdoodle! You’ve done a beautiful and brilliant thing here.
These cookies are genius. I love the idea of combining three cookie flavors into one. Yummy.
My family would go nuts for these cookies! So awesome!
YUMMM! this is too good to be true!!
3 cookies in one and three of my favorites! I have been compiling a Christmas cookie baking list. This has definitely made the list. I love molasses cookies, the hardest part about these is making sure I don’t eat them all and that they end up in the Christmas cookie pile. Thanks, I cannot wait to try them.
These looks so good. I can’t wait to try them. Pinned.
I have a tendency to make cookies that are time consuming and hard to make. These would be a great addition that is much easier than most of my Christmas cookies.
Thanks for pining and yes, these are easy! A nice break from your usual it sounds like!
Love the look of these! Is it just me and my old computer stuff, but is the save button gone from the recipe (used to be next to “save”)? It’s quite likely me, but thought I would ask.
Ziplist shut down on Dec 5 and anyone using it, both bloggers and readers, is out of luck. So…you can copy/paste to yourself and send in an email or print or get my nightly email by signing up and the recipes will be delivered to your inbox.
These are gorgeous cookies, I love the cinnamon sugar coating!
Really love these beauties! And that you use dark brown sugar. MY FAV!
I feel like I would LOVE these dunked in earl grey tea.
Oh my gosh, my first thought was… “3 in 1 cookies?? Does that mean I can only have a third as much?” Because I totally want 3x as many to fully enjoy each cookie’s components! And like you said, ’tis the season for cardio, so… Why stop eating cookies now?? ;)
3x as many sounds perfect :)
You read my mind … any sort of molasses cookie catches my attention, and one combined with snickerdoodles? OH yeah. So funny about the spices–we have a family favorite molasses cookie (similar to this but I can’t wait to try yours) and I think the reason we like it is because, years ago, mom doubled the spice amounts. Maybe you and my mom are secretly related. ;)
These Looks scrumptious! ;)
I think too, they are scrumptious. :D
I am a huge molasses fan this time of year. These look super yummy!
I can totally see why these are your new fav. HOLY SMOKES! They look so chewy!!
These cookies sound like a dream! I definitely prefer the soft, chewy molasses cookies over the hard, crunchy ones (but I mean if you gave me a crunchy cookie I wouldn’t say no to it).
These look fantastic! I love molasses cookies, but a lot of times they’re so hard you nearly chip a tooth – but it seems that you’ve combined the best of several [cookie] worlds here!
they’re so hard you nearly chip a tooth = I used that line in the last molasses cookie post I wrote last year and almost said it again here. Those tooth-chipper kinds are for me!
I pink puffy heart these. I am so addicted to gingerbread it’s not funny, and with snickerdoodles, even better. (BTW, I have a snickerdoodle version coming Monday…thank goodness it’s not gingerbread!!) :)
Tis the season for snickerdoodles, gingerbread, molasses, etc…can’t wait to see what you made! And I didn’t know you were a huge gingerbread cookie fan. Like…I would eat it and blog about it all year long. I love it. I could drink molasses I think :) Thanks for pinning too!
Thanks for this one. They look delicious! I also really like the pictures, pinned it :)
Will try to make this with christmas.
Thanks for pinning and hope you can make them!
I am in love. Love that you made up the name Gingerdoodles. I have been obsessed with anything with molasses in it lately, so I am so excited to make these.
Love how you combined 3 cookies into 1. These look delicious.
Funny you mentioned baking off your freezer stash–I just made your oatmeal choc chip dough late last night and wanted to make one more batch of something for the freezer…something in a totally different flavor/spice direction. Molasses is on my grocery list but I’m between these and the molasses pumpkin cookies from your cookbook. Might just have to do a coin toss!
These are more traditional molasses cookie whereas you get the pumpkin infusion with the cookbook version. Being that I made those so long ago and I just recently made these, I can tell you that in the recent past, other than the oatmeal choc chip cookies (good call on those!) that I inhaled and hoarded these and most of the time I just donate everything, but not these! LMK what you try!
I went with these–I really liked the 3 in 1 concept! I baked a few to try (though I could tell I was going to love them based on the dough) and they deliver a wonderful mix of holiday flavor!
Oh I am so glad to hear you’re happy and I’m glad you liked the 3 in 1 idea :)