Gingerbread Snickerdoodles – Your typical gingerbread spice cookie. Soft and chewy spiced cookie rolled in cinnamon sugar!
First off, we’re kicking off the holiday season by taking a classic cookie and adding a pinch of gingerbread to it, giving you Gingerbread Snickerdoodles. This chewy cookie will be added to your favorite cookies list in no time, guaranteed! This holiday favorites is made with molasses, butter, and ground ginger and then rolled in a cinnamon sugar mixture.
For more cookies recipes
- Salted Caramel Gingerbread Cake With Buttercream
- Frosted Gingerbread Cookies With Cream Cheese
- The Very Best Gingerbread Coffee Cake Cookies
Why I love this Gingerbread Snickerdoodles
This time of year there are so many cookie recipes out there, that is why I made this perfect recipe just for you. For more reasons, I have listed them below!
Best holiday cookie – They will make a perfect cookie for a cookie exchange or if you want to eat the whole batch for yourself (no judgment here, I have done it)
Soft cookies – These soft cookies are going to have your taste buds jumping all over your mouth!
Cozy flavors – You can pair this will some coffee or hot coco and you’ll be ready for Christmas heaven!
Easy gingerdoodle cookies – You know the saying, easy to make easy to eat all the cookies. Well, that might not be the entire saying and I made it up, but it’s so true.
Soft gingerbread cookie – The texture of the cookies is a perfect cross between a regular snickerdoodle cookie and a gingerbread cookie making a delicious blend.
Tips for making the cookie dough
Pre heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a bowl of a stand mixer or large bowl with a hand mixer, cream together softened butter, granulated sugar, and light brown sugar until light and fluffy (about 3 minutes).
Scrape down the sides of the bowl, add molasses, egg, egg yolk, and vanilla. Mix on medium speed for 30 seconds.
On low speed, add all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. Mix on low just until combined. Avoid overmixing.
Optionally, chill the cookie dough in the refrigerator for at least 30 minutes.
In a small bowl, mix granulated sugar and ground cinnamon for coating.
Scoop out 3 tablespoons of dough and roll into balls.
Roll each ball in the cinnamon-sugar coating, ensuring thorough coverage.
Place coated dough balls on prepared cookie sheet with space between each.
Bake in preheated oven for 8-10 minutes until edges are set and tops are slightly cracked.
Place in the fridge to help the cookies set up. This will help make the cookies thick!
Allow cookies to cool on baking sheets for a few minutes. Transfer to wire racks to cool completely.
Expert baking tips – Gingerbread Snickerdoodles
Step up your cookie game with these tips that I suggest you incorporate into baking your cookies!
- Ensure the oven is fully preheated before placing cookies inside for even baking.
- Start with fresh, high-quality ingredients for the best flavor and texture.
- Use accurate measuring cups and spoons to ensure precise ingredient amounts.
- Allow ingredients like butter and eggs to come to room temperature for better incorporation and texture.
- Creaming butter and sugar creates air pockets, resulting in a lighter texture. Cream until light and fluffy.
- Sift dry ingredients like flour, baking soda, and baking powder to remove lumps and ensure even distribution.
- Make sure you have fresh spices! This will help with the flavor.
Tools I Used To Make This Recipe
- Mixing Bowls for combining and whisking ingredients.
- Electric Stand Mixer or Hand Mixer for creaming butter and sugars.
- Paddle Attachment or Beaters for stand mixer to cream ingredients.
- Rubber Spatula for scraping down the sides and incorporating wet ingredients.
- Measuring Cups and Spoons for accurate ingredient measurement.
- Cookie Scoop (3 tablespoons) for portioning out cookie dough.
- Baking Sheets for placing formed dough balls.
- Parchment Paper for lining baking sheets.
- Small Bowl for mixing granulated sugar and ground cinnamon for coating.
Frequently Asked Questions – Gingerbread Snickerdoodles
What if I don’t have a cookie scoop?
If you don’t have a cookie scoop, you can use spoons to portion out the dough. Just try to keep the sizes consistent for even baking.
What should I do if my cookies are too soft or too crispy?
Adjusting the baking time can impact the texture. For softer cookies, reduce the baking time, and for crispier ones, extend it slightly.
Can I make the cookies ahead of time?
Yes, you can make the cookie dough ahead and refrigerate it until you’re ready to bake. Baked cookies can also be stored in an airtight container for several days.
Do I have to chill the cookie dough?
Chilling the dough is often recommended as it helps solidify the fats, preventing cookies from spreading too much during baking. It can also enhance the flavor.
Storing And Freezing
Store these Gingerbread Snickerdoodles in an airtight container at room temperature for up to a week. To maintain freshness, place a slice of bread in the container to prevent cookies from becoming overly dry.
Freezing – Gingerbread Snickerdoodles
To freeze Gingerbread Snickerdoodles, arrange the formed cookie dough balls on a tray and freeze until solid. Transfer the frozen dough balls to a resealable bag, and when ready to bake, place them directly on a baking sheet and add a couple of extra minutes to the baking time.
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Recipe
Gingerbread Snickerdoodles
Ingredients
For the Gingerbread Snickerdoodle
- 1 cup unsalted butter, cold and cubed
- 1 cup granulated sugar
- ⅓ cup light brown sugar, packed
- ⅓ cup molasses not blackstrap
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoons vanilla
- 2 ¾ cups g all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon salt
For the outside coating
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
For the dough
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a stand size electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and light brown sugar until light and fluffy. About 3 minutes. (You can also do this with a hand mixer in a large bowl)
- With a rubber spatula, scrape down the sides and bottom of the bowl. Add the molasses, egg, mix on medium speed for 30 seconds. Scrape the sides and the bottom and add the egg yolk. Mix for 30 more seconds. Add the vanilla to the creamed mixture and mix on low just until combined.
- Add the all purpose flour, ground ginger, ground cinnamon, baking soda, and salt and mix on low just until combined. Do not over mix.
- Optional: Chill the cookie dough in the refrigerator for at least 30 minutes. This helps the dough firm up and makes it easier to handle.
- In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
- Using a 3 tablespoon scoop, scoop out the dough and roll them into balls. Roll each ball in the cinnamon-sugar coating, ensuring they are well coated.
- Place the coated dough balls on the prepared baking sheets with enough space between each.
- Place in the fridge for 15 minutes before baking. Once the time is up, bake in the preheated oven for 8-10 minutes or until the edges are set and the tops are slightly cracked.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Jamie Murphy says
I couldn’t wait to try this recipe and it did not disappoint! These cookies are amazing! I will be making these throughout the season and beyond! They are one of my new favorites!
Marc says
Wow!! These are perfect for the holiday season! Most and delicious!
ashley says
what happens if if use blackstrap?????? help????
Molly Murphy says
Blackstrap has less sugar which will make the cookie tase very different! It also can make the cookie taste more dry!
Ella Murphy says
These are some of the best cookies I’ve ever made.
Anonymous says
Tried making these today. I wanted to double the recipe so I selected 2X. Unfortunately, the flour measurements didn’t change in grams (it remained 355g for 1x and 2x). I didn’t notice it until I was rolling them into balls after chilling and wondering why the dough was so sticky. Figured something was off, most likely flour, and it sure was. What a bummer. I’m not sure if there is a way to fix this, or would just have to throw it out and start again and waste all that ingredients since I doubled the recipe.
Molly Murphy says
I’m so sorry this happened! It seems the recipe card didn’t adjust the grams for flour correctly when doubling—thank you for catching that. You might be able to save the dough by gradually adding more flour until it’s soft but not sticky. I’ll work on fixing the issue right away. Thank you so much for your feedback, and I truly apologize for the frustration!