Are you looking for a sweet treat for your kids, friends or yourself? You are going to love these crunchy and chewy Gingerdoodle Cookies with White Chocolate! Beware, you can’t eat just one!
On a cold and blustery day with slate colored skies threatening rain, The Artist and I drove to the Oxbow Market in Napa to buy some treats for our home. Piles of artisan cheeses, the freshest spices, grass-fed meats, free range poultry, organic produce, and the best gluten-free pasta we’ve found in the states – this is one of our favorite places to find the most remarkable products.
As we wandered the hall, admiring each vendor’s goods, near the end of one row there was a pile of freshly baked cookies that caught my eye. Still warm with delicious aromas wafting toward us, they drew me closer. The vanilla, ginger, and touch of cinnamon were intoxicating. I looked to see if I could figure out what these cookies were when I saw the label … Gingerdoodles. I was immediately smitten and I’ve been dreaming of them ever since.
Candied ginger pieces
Snickerdoodles are tender, slightly chewy vanilla sugar cookies rolled in cinnamon sugar. With no guidelines for Gingerdoodles or an exact recipe to work with, I started with a classic Snickerdoodle recipe, made a few changes, and created my version of a Gingerdoodle. I replaced most of the cinnamon with the sweet heat of ginger and I chose to add even more ginger goodness with candied ginger in the dough. Some mini white chocolate chips rounded out the flavors. Then I rolled them in a gingery sugar coating.
Hot from the oven!
These are cookies that will have your guests begging for the recipe and a doggie bag to take leftovers home with them. They are lovely and would be the perfect after dinner dessert or sweet snack in the afternoon with a cup of tea. Watch carefully because if you turn your back, they may have a tendency to disappear as little hands reach for just one more!
To change these up for special holidays, you can sprinkle the tops of the cookies as they come out of the oven with colored sugars … green for St. Patrick’s Day, red and green for Christmas, blue for Hanukkah, red for Valentine’s Day, green/gold/purple for Mardi Gras, etc.
I hope you have a wonderful weekend. Spring is here and leaves are sprouting on the trees! Milder and hopefully drier days are coming and I can’t wait! Californians get grumpy after a few days of no sunshine, LOL.
Enjoy these wonderful Gingerdoodle Cookies with White Chocolate any time the mood strikes. They are easy and quick to make, the perfect treat when you need something sweet.
Have a wonderful week! See you Friday for another delicious recipe!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Gingerdoodle Cookies:
- All-purpose flour or gluten-free flour blend
- Salt, baking soda, cream of tartar, and ground ginger
- Butter
- Granulated sugar and brown sugar
- Eggs
- Vanilla and candied ginger
- Ground cinnamon
Can I make the dough in advance?
If you want, make the dough ahead and chill until fairly firm. Then form into a log and wrap tightly in parchment and write the type of cookie and baking temp and time on the paper. Then wrap in plastic wrap. Freeze and have on hand any time you want to bake a few cookies. There is nothing better than sweet treats fresh from the oven!
PRO Tip:
Using a scoop to portion the dough gives you equally-sized cookies that bake more evenly.
How to make Gingerdoodle Cookies:
- Beat the butter with the sugars then add the eggs and vanilla.
- Add the dry ingredients gradually mixing until smooth and creamy; add in the candied ginger and white chocolate chips.
- Refrigerate the dough 30 minutes; scoop balls onto parchment-lined baking sheets and roll in the ginger-sugar mixture.
- Bake at 375°F (191°C) for 10 to 12 minutes until golden brown; cool on a wire rack; repeat until all the dough is baked off and cookies are cooled.
Kitchen Tools I Use to Make This Recipe (affiliate links):
Gluten-Free Tips:
Most of the ingredients are naturally gluten-free except for using a gluten-free flour blend * in place of the all-purpose flour.
Gingerdoodle Cookies (Gluten Free)
Are you looking for a sweet treat for your kids or yourself? You are going to love these crunchy and chewy Gingerdoodles! Beware, you can't eat just one!
Ingredients
Cookies
- 3 cups (360g*) gluten-free flour blend* or all-purpose flour
- 1/8 tsp xanthan gum (only if your GF flour doesn’t already contain it)
- 1/2 tsp kosher or fine sea salt
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar (helps create a chewy cookie!)
- 1/2 tsp ground ginger
- 1 cup (2 sticks; 225g) unsalted butter, at cool room temperature
- 1 cup (7 oz; 198g) granulated sugar
- 1 cup (7 oz; 200g) firmly packed brown sugar
- 2 large eggs (100g)
- 2 tsp pure vanilla extract or vanilla paste
- 1/2 cup (92g) candied ginger, roughly chopped (see Note)
- 1/2 cup (89g) mini white chocolate chips
Toppings
- 1/2 cup (99g) granulated sugar
- 4 tsp ground ginger
- 1 tsp ground cinnamon
- Additional candied ginger, optional
Instructions
- Make the Cookie Dough: In a bowl, whisk together the flour, salt, baking soda, cream of tartar, and ginger. Set aside.
- In the bowl of your standing mixer, beat the butter and both sugars on medium speed until smooth and cleans the sides of the bowl, about 1 minute. Add the eggs, and vanilla. Beat until completely combined and creamy. Scrape the bowl and beater(s).
- Add the dry ingredients, 1/3 at a time, beating after each addition until completely incorporated. When all the dry ingredients are combined, increase the speed to medium and beat until smooth and creamy, about 30 seconds. Add the candied ginger and white chocolate chips, mixing until evenly distributed.
- Cover and refrigerate the dough for 30 minutes (or up to a day ahead). This gives the dry ingredients time to fully absorb the liquids and the butter to firm up. You will get chewier cookies that are thicker than you would if you baked the dough right away without chilling first.
- Bake the Cookies: Preheat the oven to 375°F (191°C). Line two baking sheets with parchment paper.
- In a shallow, wide bowl or pie plate, make the topping mixture by whisking together the sugar, ginger, and cinnamon. Set next to the baking sheets.
- Using a spring-loaded cookie scoop (about 1-1/2-inch diameter), portion the dough into equally-sized balls, dropping them into the sugar mixture. Roll in the sugar, covering completely, then place about 2-inches apart on the prepared baking sheets. If desired, gently press a few pieces of candied ginger on the top of each dough ball, sprinkle with a little extra of the spiced sugar, or use colored sugars for holidays.
- Bake for 10 to 12 minutes until the cookies are golden brown. Leave the cookies on the baking sheet for a minute to firm up slightly. Use a thin metal spatula to transfer them to a wire rack to cool completely. Repeat with remaining dough until all the cookies are baked.
- Once cool, store in an airtight container.
- Bonus: You can use the leftover sugar mixture to sprinkle on toast in the morning!
Recipe found at www.theheritagecook.com
Notes
I wanted little pieces of candied ginger in every bite, but if you want larger bites, you do not need to chop the ginger. Using mini chocolate chips guarantees you get some in every bite. They are more prone to melting into the dough as the cookies bake giving an even more decadent sweet treat.
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 160Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 11mgSodium: 88mgCarbohydrates: 37gFiber: 1gSugar: 24gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in March 2017. The article was updated in 2024.
