Gingerbread Snickerdoodles
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4.4
30 reviews
Good
Gingerbread Snickerdoodles
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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!
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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
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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.
- 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.
- 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).
- Then add the egg, egg yolk and vanilla mix until combined.
- 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.
- 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!
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 Information
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Serving
1cookie
Calories
202kcal
(10%)
Carbohydrates
32g
(11%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
19mg
(6%)
Sodium
240mg
(10%)
Potassium
192mg
(5%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
224IU
(4%)
Vitamin C
0.03mg
(0%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 202kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 240mg | 10% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
30 reviews
Good
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