This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

A delicious soft and chewy cookie that is a mix between a ginger snap and snickerdoodle!

Gingerdoodle cookies stacked on top of each other.

What do you get when a ginger snap and a snickerdoodle have a baby? You get a gingerdoodle my friends. And one of my new favorite cookies. Ok so funny story. My oldest son has red hair. Also referred to sometimes as a ginger. 🙂  He’s the cutest red head that I know. Well, he got home from school and immediately devoured three cookies in one sitting. He said that these are the best cookies ever and asked me what that they were. I told them that they were Gingerdoodles. He told me that these cookies were made just for him!

Gingerdoodles stacked on top of each other with a bite taken out of it,

Since snickerdoodles are one of my favorite cookies, I knew that I loved them before the first bite! They were so yummy with the added ginger and maple and it turned these regular snickerdoodles into a wonderful cookie for the holidays. The tasted like the perfect snickerdoodle with a crunch on the outside and they were soft and puffy on the inside. I am not going to admit to how many of these cookies that I ate, but I will tell you I couldn’t stop eating them. A delicious twist on a classic cookie that you guys are going to love!



5 from 1 vote
A delicious soft and chewy cookie that is a mix between a ginger snap and snickerdoodle!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings: 24 cookies


  • 3/4 cup butter softened
  • 1/2 sugar
  • 1/2 cup brown sugar packed
  • 1 egg
  • 1/2 cup maple syrup I used real maple syrup
  • 3 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tarter
  • 1/4 teaspoon ground nutmeg

Cinnamon Sugar Coating:

  • 1/2 cup sugar
  • 1 teaspoon cinnamon


  • Preheat oven to 350 degrees. In a bowl cream together butter, sugar, and brown sugar until light and fluffy. Beat in egg and syrup.
  • In another bowl, whisk together flour, baking soda, cinnamon, ginger, salt, cream of tarter, and nutmeg. Slowly beat into the creamed mixture.
  • In a small bowl combine cinnamon and sugar for the coating. Scoop out the dough and shape into one inch balls. Roll in the cinnamon sugar coating. Place 3 inches apart on an engrossed baking sheet. Bake 10-12 minutes or until lightly brown. Cool on wire rack.


Serves: 24

Calories168kcal (8%)Carbohydrates26g (9%)Protein2g (4%)Fat6g (9%)Saturated Fat4g (20%)Cholesterol22mg (7%)Sodium126mg (5%)Potassium44mg (1%)Fiber1g (4%)Sugar13g (14%)Vitamin A187IU (4%)Calcium17mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert, Snack
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram



Leave a reply
  1. 5 stars
    Next time I bake these I am going to add a candied slice of ginger to middle of cookie and then bake. I think it will be amazing!

  2. Cant wait to try these. I’ve been deciding between gingersnaps or snickerdoodles for Christmas. These sound perfect! Any idea how they hold up in the freezer?

  3. Delicious! True to say that they are the baby of a gingersnap and a snicker doodle. I flatted down the dough balls a bit before I baked them, the dough stays true to its original size. Definitely a keeper! 🙂

  4. I don’t have real maple syrup, but i do have molasses. Can it be substituted and what is the conversion? I’m going to try it tomorrow sounds wonderful!!! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating