Cookies Seasonal

Gingerbread Snickerdoodles

December 22, 2022

Cookie season is in full swing which means my kitchen is beginning to look like a full on cookie factory! […]

Cookie season is in full swing which means my kitchen is beginning to look like a full on cookie factory! I’ve made everything from peppermint brownie cookies to snow covered crinkle cookies and sprinkle-spiked sugar cookies. I’m craving ALL the cookies but these Gingerbread Snickerdoodles just took the top spot for my favorite holiday cookie. I’m telling you – these cookies are so good you won’t even want to share!

piles of gingerbread snickerdoodles with cinnamon sugar dusted tops

What is a gingerbread snickerdoodle?

Gingerbread Snickerdoodles, otherwise known as gingerdoodles, are your favorite cinnamon sugar cookies with the addition of ginger and molasses. My husband declared them the best cookie I’ve made this year and given that I’m tempting him on the daily with my latest and greatest cookie creation, that’s saying something. These cookies are a soft, buttery, chewy twist on a favorite holiday cookie! One bite and you’ll be hooked!!

close up of gingerdoodles with bite taken out of one cookie

What makes these cookies so good?

There’s a long list of things to love about these cookies. Here’s a few reasons why they’re my go-to holiday cookie:

  • A delicious holiday twist on a classic cookie. If a gingerbread cookie and a snickerdoodle had a baby, this would be it. They’re perfectly spiced with that signature snickerdoodle crackle. What’s not to love?
  • Made with brown butter for an added depth of flavor. Brown butter makes everything better and these gingerbread snickerdoodles are no exception!
  • A soft and chewy cookie that stays fresh for days. Perfect for Christmas cookie boxes and for shipping to friends and family for the holidays!
gingerbread snickerdoodles on vintage cooking rack

Ingredients

These cookies are a cinch to make with just a handful of simple ingredients. Here’s your shopping list:

  • Butter – use a high quality unsalted butter for the most delicious cookies!
  • Egg – just one large egg gives the cookies structure and chew. Make sure the egg is at room temperature.
  • Sugar – we’re using both granulated sugar and light brown for texture and sweetness.
  • Flour – to avoid making the cookies dry, be sure to measure your flour using a digital kitchen scale.
  • Baking soda – for best results, check the label to make sure your baking soda is fresh.
  • Spices – this recipe calls for ground cinnamon and ginger. Add a touch of grated fresh ginger for extra flavor or a pinch of ground cloves for a more robust flavor.
  • Molasses – Reach for regular molasses (not blackstrap) for the best flavor. I love this one from Grandmas’s (not sponsored, just a fan).
cross section of gingerbread snickerdoodle cookies

How to make gingerbread snickerdoodles

You can make these cookies with just a bowl and a whisk but using an electric stand mixer helps speed things along. Make note that you will need allow time to chill the brown butter until firm. Feel free to brown the butter ahead of time and then mix the dough when time allows. Follow the step-by-step guide below and check the recipe card for the full ingredient list and instructions.

Step 1: To brown the butter, place butter in a medium saucepan over medium heat. Stir occasionally until butter has melted. Continue stirring often as butter begins to foam and crackle. Do not leave the butter unattended at this stage. Stir the butter as it sizzles and after about 4-5 minutes, bits of golden brown butter will fall to the bottom of the pan. The crackling sound will stop and the butter will be aromatic and amber in color.

Step 2: Remove the butter from the heat and pour it into a medium bowl, scraping down the pan to include the brown bits of butter at the bottom. Chill the butter in a the refrigerator for 45-60 minutes or until firm. Once chilled, remove the butter from the refrigerator and allow to sit at room temperature for 15-20 minutes.

Step 3: Remove the butter from the refrigerator and transfer it to the bowl of a stand mixer fitted with the paddle attachment. Add the sugars and mix on medium high speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl

Step 4: Add the molasses and mix until incorporated.

Step 5: Add the egg and vanilla mixing until fully incorporated. Scrape down the sides of the bowl.

Step 6: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger and salt.

Step 7: Add the dry ingredients to the wet ingredients in two additions. Mix on low speed until combined. Do not over mix.

Step 8: In a small bowl, whisk together sugar, cinnamon and ginger.

Step 9: Use a medium cookie scoop to scoop equal portions of dough. Roll each ball in the palms of your hands to form a ball. Roll the ball in the bowl of sugar and spices, making sure to coat all sides. Place on a parchment lined baking sheet, leaving 2 to 3 inches between each cookie.

Step 10: Bake the cookies at 350°F for 8 to 10 minutes or until the edges are just set and the tops of the cookies are puffy and beginning to crack. Remove the cookie sheet from the oven and allow the cookies to cool on the sheet for 15 minutes.

mixing gingerdoodle dough with hand mixer in glass bowl

Tips for the best snickerdoodles

These Gingerbread Snickerdoodles are the perfect holiday cookie. Made with the perfect amount of spice and the most incredible texture, I can almost guarantee these cookies won’t last five minutes on your kitchen counter. Follow the tips below for the most delicious cookies.

  • Don’t skip the brown butter. The brown butter adds an added depth of flavor that really makes these cookies sing. It’s an extra step that is 100 percent worth it.
  • Cover all sides of the cookie when rolling in the cinnamon sugar. To get those signature snickerdoodle crackles, make sure you give the cookie dough balls a good dunking in the cinnamon sugar. Sprinkle on a little extra after baking for added crunch.
  • Do not overbake. The key to soft and chewy cookies is to keep them slightly underbaked. As the cookies cool, the residual heat from the cookie sheet will continue to bake the cookies. If you overbake them, the cookies will be hard and crunchy. For best results, remove the cookies from the oven when they are slightly puffy and under baked in the center.
balls of gingerbread snickerdoodle dough rolled in cinnamon sugar on baking sheet

How to serve gingerbread snickerdooles

The combination of brown butter, molasses and warm, cozy spices makes these cookies literally melt-in-your mouth. They’re begging to be served with a cup of warm tea by the fire or with a tall glass of milk as an after school treat on a cold winter day. Any way you serve them, I guarantee you’ll be back for seconds (and thirds!)

close up of crackles on top of gingerbread snickerdoodle cookie

How to store cookies

Thanks to the molasses and brown sugar, these cookies will stay soft and fresh for several days after baking. Keep them stored tightly covered at room temperature. To freeze the cookies, cool completely and then wrap in a layer of plastic wrap. Place in a large freezer bag and lay flat in the freezer for up to 3 months. Defrost at room temperature before serving. They’re extra delicious if you heat them up in a 350°F oven for 5 minutes. Make yourself a hot toddy while you wait.

bite taken out of warm gingerdoodle cookie dusted with cinnamon sugar

I hope you’ll add these cookies to your must-bake list this holiday season. I love them so much I have a feeling I’ll still be making these long after the holidays are over!

Happy holidays and happy baking!

Print
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Gingerbread Snickerdoodles Recipe

  • Author: Heather Mubarak
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 16 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These gingerbread snickerdoodles are a delicious mash-up of a soft gingerbread cookie and a classic snickerdoodle. Soft, chewy and full of warm, cozy spices, these are the ultimate holiday cookie!


Ingredients

Units Scale
  • 3/4 cup (170 g) unsalted butter
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1/4 cup molasses (not blackstrap)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups plus 2 tablespoons (265 g) all-purpose flour, spooned and leveled
  • 1 3/4 teaspoon baking soda
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt

For rolling:

  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger

 


Instructions

Note: The cookie dough itself does not require chilling but you will need to allow time to brown the butter and chill it until firm (about an hour).

  1. To brown the butter, place butter in a medium saucepan over medium heat. Stir occasionally until butter has melted. Continue stirring often as butter begins to foam and crackle. Do not leave the butter unattended at this stage. Stir the butter as it sizzles and after about 4-5 minutes, bits of golden brown butter will fall to the bottom of the pan. The crackling sound will stop and the butter will be aromatic and amber in color.

  2. Remove the butter from the heat and pour it into a medium bowl, scraping down the pan to include the brown bits of butter at the bottom. Chill the butter in a the refrigerator for 45-60 minutes or until firm. Once firm, set the butter out at room temperature for 15-20 minutes to soften slightly. 
  3. Meanwhile, whisk together the flour, baking soda, cinnamon, ginger and salt in a medium bowl. Set aside. 
  4. Once the brown butter is chilled, preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside. 
  5. In the bowl of a stand mixer fitted with the paddle attachment, mix together the brown butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed. 
  6. Add the molasses and mix until combined. Scrape down the sides of the bowl. 
  7. Add the egg and vanilla and mix on low speed until combined. 
  8. Add the dry ingredients to the butter and sugar mixture, in two additions. Mix until just a few streaks of flour remain. Do not over mix.
  9. In a small bowl, combine the sugar, cinnamon and ginger for rolling the cookie dough balls. 
  10. Use a medium cookie scoop to portion out the dough into equal balls. Roll each ball between the palms of your hands. Roll each cookie dough ball in the cinnamon sugar mixture, being careful to coat all sides of the dough. 
  11. Place on the prepared baking sheets, leaving 2-3 inches between each cookie.
  12. Bake for 8-10 minutes or until the edges are set and the centers of the cookies are puffy and beginning to crack. Remove the cookie sheet from the oven and allow the cookies to cool for 15 minutes. The cookies will deflate as they cool. 


Notes

Store cookies tightly covered for up to 4 days.

May be frozen for up to 3 months. Wrap tightly in a layer of plastic wrap and place in a large freezer bag. Defrost at room temperature before serving. 

Keywords: gingerbread snickerdoodles, gingerdoodles

  • Reply
    Suzie
    December 22, 2022 at 4:24 pm

    Making these ASAP. My favorite two cookies in ONE. These looks so delcicious and perfect timing for Christmas this weekend.

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