Gingerbread Snickerdoodles

‘Tis the season for all things gingerbread which means these gingerbread snickerdoodles are on repeat in our house!

These gingerbread man cookies and molasses cookies have found their way into the kitchen too this month!

These snickerdoodles are so good with a cup of coffee in the morning and are the perfect treat to cozy up with on the couch, around the Christmas tree, with a blanket and holiday movie on.

You will love the rich, warm spices of traditional gingerbread, like the ground ginger, cinnamon, and molasses, with the sweet, buttery taste of a snickerdoodle. These cookies are thin, soft, and chewy in texture, with a slight crispness on the edges.

They get rolled in a mixture of sugar and cinnamon right before baking, giving them a distinctively crinkled surface and a light, sugary crust. The result is a festive, aromatic cookie that’s perfect for the holiday season, offering a harmonious blend of spicy and sweet flavors that you will be obsessed with!

Why this recipe works

• They combine 2 favorite nostalgic holiday cookies, gingerbread and snickerdoodles! What’s not to love?
• The brief 30 minute chill time helps prevent the cookies from overly spreading.
• They are easy to make, making them a go-to choice for both novice and experienced bakers.
• Perfect for a holiday cookie box or cookie exchange
• Stay SOFT for days!

Why use cream of tartar in snickerdoodles?

• Cream of tartar is essential in snickerdoodles for its flavor, texture, and leavening properties. It contributes to the cookies’ distinctive taste and texture, making them different from other types of sugar cookies.
• Unique Flavor: Cream of tartar imparts a distinctive tangy taste to snickerdoodles, setting them apart from other sugar cookies. This slight tanginess complements the sweetness of the cookie and the warmth of the gingerbread spices.

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• All-Purpose Flour: The base of the cookie dough. Be sure to spoon and level the flour so you don’t end up with more than you need.
• Baking Soda & Baking Powder: Helps the cookies rise.
• Cream of Tartar: Provides the classic snickerdoodle tang and assists with leavening. When combined with baking soda, cream of tartar reacts to produce carbon dioxide gas. This reaction helps the cookies to rise and spread properly, giving them their characteristic texture and appearance.
• Ground Ginger: Essential for the gingerbread flavor.
• Ground Cinnamon: Adds warmth and pairs well with the ginger.
• Ground Cloves & Nutmeg: Enhances the gingerbread flavor.
• Salt: Balances the sweetness.
• Unsalted Butter: Provides richness and structure.
• Brown Sugar: Adds moisture and a deeper flavor, typical of gingerbread. I chose to use all brown sugar for this recipe. You can use light or dark, I usually use dark.
• Molasses: A key ingredient in gingerbread, contributing to the depth of flavor and color. I use an unsulphured molasses.
• Egg + egg yolk: Binds the ingredients together.
• For Rolling the Dough: Granulated Sugar: To coat the cookie dough balls. Ground Cinnamon: Mixed with the sugar for rolling; imparts the classic snickerdoodle flavor on the outside.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card

1. Whisk together the dry ingredients in a large bowl and set aside.
2. Cream the butter and sugar together
3. Then add in the molasses and mix, then add in the egg, egg yolk and vanilla extract and blend until mixed.
4. Gradually add in the flour mixture until ingredients are incorporated.
5. Scoop into dough balls and chill.
6. Once chilled, roll in cinnamon/sugar mixture.
7. Bake cookies for ~10-11 minutes. *They will look underdone when they come out of the oven, give it some time, they will set up and be soft for days!
8. Cool, top with any remaining cinnamon/sugar mixture and enjoy!

Expert Tips

• Chilling the cookie dough is important: this will help prevent them from spreading. Chill in the refrigerator for up to 3 days if needed (but all that is needed is 1-2 hours at least), and allow to come to room temperature prior to baking.
• Don’t skip out on the cream of tartar, it’s what sets these cookies apart from basic sugar cookies.
• Be careful not to over mix the dry ingredients. Mix just until dry ingredients are combined, over mixing can cause the cookies to collapse in the center.
• Rolling in Cinnamon Sugar: Roll the dough balls generously in the cinnamon-sugar mixture for a classic snickerdoodle appearance and taste.
• Don’t Over-Bake: Snickerdoodles should be removed from the oven when they are set around the edges but still soft in the middle. They will continue to firm up as they cool on the baking sheet.
• Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly.

Variations

1. White Chocolate Dipped: Dip half of each baked cookie into melted white chocolate and sprinkle with a little cinnamon or festive sprinkles for a fun twist.
2. Citrus Zest Addition: Add lemon or orange zest to the dough for a bright, citrusy note that complements the ginger and cinnamon flavors.
3. Chocolate Chips: Mix in chocolate chips or chunks to the dough for a chocolatey contrast to the gingerbread flavor.
4. Nutty Variation: Add finely chopped pecans, walnuts, or almonds to the dough for added texture and a nutty flavor.
5. Maple Glaze: Drizzle a maple syrup glaze over the cooled cookies for an extra layer of sweetness with a hint of maple.
6. Pumpkin Spice Twist: Integrate pumpkin pie spice into the dough for an additional layer of seasonal flavor, perfect for autumn.
7. Caramel Filling: Stuff the cookies with a small piece of soft caramel before baking for a gooey, sweet center.
8. Iced Gingerbread Snickerdoodles: Top the cookies with a thin icing (you can use the recipe from my iced oatmeal cookies).
9. Mocha Flavor: Incorporate a small amount of espresso powder into the dough for a subtle coffee flavor that complements the spices.

Storage

• Cool completely and store in an air tight container for up to 1 week.
• Freeze baked and cooled gingerbread snickerdoodles in a freezer safe bag or container for up to 3 months.
• To freeze, scoop the dough into 2 Tbsp. balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time. Ovens vary. 
• Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature then continue to bake as directed.