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!
- 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
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
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).
- 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.
- 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.
- Meanwhile, whisk together the flour, baking soda, cinnamon, ginger and salt in a medium bowl. Set aside.
- Once the brown butter is chilled, preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- 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.
- Add the molasses and mix until combined. Scrape down the sides of the bowl.
- Add the egg and vanilla and mix on low speed until combined.
- 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.
- In a small bowl, combine the sugar, cinnamon and ginger for rolling the cookie dough balls.
- 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.
- Place on the prepared baking sheets, leaving 2-3 inches between each cookie.
- 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.
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