Gingerbread Snickerdoodles
These Gingerbread Snickerdoodles have the rich, warm spices of traditional gingerbread, like the ground ginger, cinnamon, and molasses, with the sweet, buttery taste of a snickerdoodle. They are thin, soft, and chewy in texture, with a slight crispness on the edges. Perfect for the holiday season!
Servings 20 cookies
Calories 202kcal
Ingredients
- 2 1/2 cups all purpose flour, spooned and leveled
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 1 1/2 tsp. cream of tartar
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 12 Tbsp. unsalted butter, cold, cut into cubes
- 1 1/4 cup brown sugar, packed (light or dark)
- 1/3 cup molasses (I used Grandmas unsulphured Molasses)
- 1 egg + 1 egg yolk, room temperature
- 2 tsp. vanilla extract
For rolling
- 2 Tbsp. granulated sugar, or more as needed for rolling
- 1/2 - 1 tsp. ground cinnamon
Instructions
- Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
- Whisk together the all-purpose flour, ginger, cinnamon, cream of tartar, salt, baking soda, baking powder, cloves, and nutmeg in a medium sized mixing bowl.2 1/2 cups all purpose flour, spooned and leveled, 2 tsp. ground ginger, 2 tsp. ground cinnamon, 1 1/2 tsp. cream of tartar, 1 tsp. kosher salt, 1 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. ground cloves, 1/2 tsp. ground nutmeg
- Cream together the butter and brown sugar using a stand mixer fitted with the paddle attachment, ~3-4 minutes. Start off on low speed, then you can increase the speed to medium once the butter is incorporated into the sugar, it will look sort of like a paste. Scrape down sides of bowl as needed.12 Tbsp. unsalted butter, cold, cut into cubes, 1 1/4 cup brown sugar, packed (light or dark)
- Add in the molasses and mix again, scraping down the sides as needed. (I like to turn the mixer off when adding in the molasses so it doesn't fly around everywhere).1/3 cup molasses (I used Grandmas unsulphured Molasses)
- Then add the egg, egg yolk and vanilla mix until combined.1 egg + 1 egg yolk, room temperature, 2 tsp. vanilla extract
- Add in dry ingredients, gradually until ingredients are incorporated. (Do not over mix).
- Using a 2 Tbsp. cookie scoop, scoop the dough and drop onto a plate or baking sheet (be sure there is room in the fridge if using a baking sheet). Chill the scooped dough balls for 30 minutes – 1 hour or up to overnight.
- Mix the granulated sugar and cinnamon in a small dish. Preheat the oven to 350°F. Drop the chilled cookie dough balls in the cinnamon sugar mixture, tossing to coat all sides. Place on the prepared baking sheet.2 Tbsp. granulated sugar, or more as needed for rolling, 1/2 - 1 tsp. ground cinnamon
- Bake for 10-11 minutes. Do not over bake. The cookies will be VERY soft and puffy at first, allow to cool on the pan for an additional 2-3 minutes, then carefully move to a cooling rack to cool completely. (You can swirl a cup around them too to make them perfect circles if you need to!) Sprinkle the tops with any remaining cinnamon/sugar mixture and enjoy your life!
Video
Notes
- 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.
Nutrition
Serving: 1cookie | Calories: 202kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 240mg | Potassium: 192mg | Fiber: 1g | Sugar: 19g | Vitamin A: 224IU | Vitamin C: 0.03mg | Calcium: 44mg | Iron: 1mg