There’s something utterly magical about the warm spices and cozy sweetness of this Gingerbread Snickerdoodles Recipe. These cookies bring together the classic snickerdoodle chewiness and that rich, spicy molasses flavor we all crave during the colder months.
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Why You'll Love This Recipe
I still remember the first time I baked these—there’s an instant coziness that floods my kitchen. This Gingerbread Snickerdoodles Recipe really shines with the perfect balance of spicy gingerbread notes and that traditional snickerdoodle tang. Trust me, these will become your new holiday favorite!
- Unique Flavor Combo: The blend of gingerbread spice and brown butter gives these snickerdoodles a deep, warming flavor that’s irresistible.
- Soft & Chewy Texture: Unlike some gingerbread cookies that get hard, these stay wonderfully soft with the perfect chew.
- Fun Twist: Topping each gingerdoodle with a mini gingerbread cookie is such a charming touch that never fails to impress guests.
- Make-Ahead Friendly: The dough chills beautifully, so you can prep in advance and bake fresh cookies whenever you want.
Ingredients & Why They Work
Every ingredient in this Gingerbread Snickerdoodles Recipe pulls together to bring out classic holiday flavors while ensuring a nice soft texture and rich depth. Here’s what you’ll need and why each is key.
- All-purpose flour: The backbone of the cookies, providing structure without heaviness—make sure to measure it properly for the best results.
- Baking soda, cream of tartar, and baking powder: These leavening agents create the signature snickerdoodle rise and slight tanginess that keeps the cookie tender.
- Gingerbread spice: This warm, fragrant blend typically includes cinnamon, ginger, cloves, and nutmeg—essential for that authentic gingerbread aroma.
- Unsalted butter: Browning the butter adds a toasty complexity to the dough that really elevates the flavor.
- Brown sugar and granulated sugar: Brown sugar adds moisture and a subtle caramel note, while granulated sugar keeps the snickerdoodles crisp on the outside.
- Molasses: Grandma’s unsulphured molasses is my go-to for its rich, full flavor that sings through the cookie.
- Eggs and egg yolks: These bind the dough with softness and richness without making it too dense.
- Vanilla extract or paste: A little vanilla rounds out the spice mixture, adding sweetness and depth.
- Salt: Enhances all the flavors and balances the sweetness.
- Spiced sugar: Sprinkled on before and after baking, it adds sparkle and an extra zing of gingerbread warmth.
Make It Your Way
One thing I love about the Gingerbread Snickerdoodles Recipe is how easy it is to make your own. Depending on what’s in your pantry or the flavors you like, you can tweak these to suit your taste perfectly.
- Variation: Sometimes I swap out half the molasses for maple syrup for a slightly different depth and sweetness that my family adores.
- Dietary swaps: For a gluten-free take, use a 1:1 gluten-free flour blend—just watch the dough consistency since it can be a bit softer.
- Spice level: Feel free to amp up the ginger or cinnamon for a spicier cookie, especially if you’re a fan of a little kick.
- Cookie cutters: Experiment with fun Christmas shapes or even mini snowflakes if you’re feeling festive!
Step-by-Step: How I Make Gingerbread Snickerdoodles Recipe
Step 1: Prepare and Chill the Gingerbread Dough
Start by mixing your dry ingredients—flour, baking soda, salt, and gingerbread spice—and set aside. In your mixer, cream the butter with brown sugar and molasses until fluffy, then blend in the egg and vanilla. Incorporate the flour mixture just until combined; the dough might look a little curdled, and that’s okay! Flatten the dough into a disc, wrap it up, and chill for at least 3-4 hours or overnight. Trust me, this step makes all the difference in flavor and handling.
Step 2: Roll, Cut, and Chill Your Gingerbread Men
Once chilled, roll out the gingerbread dough to about ¼-inch thickness on a lightly floured surface. Use a gingerbread man cookie cutter (~2.2 inches) to cut out as many figures as you can. Don’t be discouraged if you need to re-roll the scraps; just chill the dough again between rolls to keep it manageable. Place the cutouts on a parchment-lined tray, cover, and refrigerate while you prepare the gingerbread snickerdoodles dough.
Step 3: Brown the Butter and Prepare the Gingerdoodle Dough
Cooking butter until it browns is one of my favorite little rituals—it adds that irresistible nutty aroma. Watch carefully as the butter foams and the milk solids turn an amber brown. Set it aside to cool, then stir in your gingerbread spice. In a separate bowl, whisk together your dry ingredients: flour, cream of tartar, baking soda, baking powder, and salt. Once the browned butter is ready, mix in sugars and molasses, then eggs and vanilla. Fold in the dry ingredients till just combined, and let the dough rest for about 10 minutes to make scooping easier.
Step 4: Shape, Sugar, and Chill Again
Combine granulated sugar with gingerbread spice for the coating. Scoop about 3 tablespoons of dough, roll it into a ball, then coat thoroughly in the spiced sugar. Place each ball on your parchment-lined baking sheet and top with a chilled gingerbread man cutout. Cover the tray and refrigerate for another 3-4 hours so everything firms up—this step keeps the cookies from spreading too much and preserves their distinctive look.
Step 5: Bake and Enjoy
Preheat your oven to 350°F (180°C). Arrange your chilled cookies on parchment-lined baking trays, spacing them evenly (6-7 per tray works great). Bake for 10-12 minutes until edges are set but centers remain soft. After they come out of the oven, sprinkle a bit more gingerbread spiced sugar on top for some sparkle. Let the cookies cool on the tray for a few minutes before transferring them to a wire rack. You’ll smell those warm spices filling your kitchen instantly!
Top Tip
Over the years baking this Gingerbread Snickerdoodles Recipe, I’ve learned a few tricks that really help get the texture and flavor spot on every time.
- Proper Flour Measuring: I can’t stress this enough—spoon and level your flour instead of scooping. This keeps your dough from turning out too dry or tough.
- Brown Butter Patience: Let your browned butter cool completely before mixing into the dough, or you risk cooking the eggs prematurely, which changes texture.
- Chilling is Key: Both doughs benefit from thorough chilling—don’t rush this! It makes rolling and cutting easier and keeps cookies chewy and well-shaped.
- Don’t Overbake: Pull your cookies out when the edges are lightly set but the centers look soft—they’ll firm up as they cool for that perfect chew.
How to Serve Gingerbread Snickerdoodles Recipe
Garnishes
I like to keep things simple here—more of that gingery spiced sugar sprinkled lightly on top is my go-to garnish. Sometimes I’ll dust a little powdered sugar for a snowy look, especially when sharing during the holidays. If you want to get fancy, a thin drizzle of white chocolate or a dollop of cream cheese frosting adds a lovely creamy contrast.
Side Dishes
These cookies pair beautifully with anything warm and cozy—think creamy hot cocoa, spiced chai, or a frothy latte. For a holiday party, I often set them alongside a plate of candied nuts or fresh fruit for balance. They also make a sweet finish after a comforting bowl of butternut squash soup or mulled wine for adults!
Creative Ways to Present
For special occasions, I’ve arranged these cookies on a wooden board lined with pine sprigs and cinnamon sticks—it makes such a pretty, festive display. Wrapping a couple in cellophane tied with twine makes for an easy and heartfelt edible gift. And if you’re baking with kids, let them decorate the gingerbread men with tiny icing details before baking for a fun activity.
Make Ahead and Storage
Storing Leftovers
I store leftover Gingerbread Snickerdoodles in an airtight container at room temperature. They keep soft and fresh for up to 4 days this way. To avoid them getting too hard, I add a slice of bread in the container—it helps maintain moisture without making the cookies soggy.
Freezing
These cookies freeze beautifully, whether baked or unbaked. For unbaked dough balls, I freeze them on a tray first, then transfer to a freezer bag. When ready, just add a couple extra minutes to the baking time. Baked cookies can be frozen between parchment layers in an airtight container and thawed at room temperature for an easy treat anytime.
Reheating
If you want to enjoy leftover cookies warm, pop them in a 300°F oven for 5 minutes or microwave for 10-15 seconds. This brings back that freshly baked softness and toasty aroma. Just be careful not to overheat or they’ll dry out.
Frequently Asked Questions:
Chilling the dough is very important since it helps the cookies keep their shape and develop richer flavors. If you skip this step, your cookies might spread too much and lose the characteristic chewy texture. I recommend planning ahead for the 3-4 hour chill or overnight if possible.
Cream of tartar adds a slight tang and reacts with baking soda to give snickerdoodles their signature chewy texture and puffy rise. It also helps stabilize the cookie dough during baking for even texture.
Grandma’s unsulphured molasses has a milder, less bitter flavor which works beautifully in this recipe. Regular molasses might make the cookies taste more intense or a bit bitter. If that’s all you have, try using less and adjusting sugar to balance.
Measuring flour accurately is key—use the spoon and level method or a scale. Also, don’t overbake; take the cookies out when they look set on the edges but still soft in the center since they firm up as they cool. Proper chilling also helps keep them moist and chewy.
Final Thoughts
Honestly, this Gingerbread Snickerdoodles Recipe has become one of my treasured go-to cookies during the holidays. It’s the perfect mix of nostalgia, spice, and that delightful chewy texture that brings smiles every time. I hope you enjoy making these as much as I do—just imagine sharing warm cookies fresh from your oven, the scent of gingerbread filling your home. Give it a try and let me know how your kitchen smells afterward!
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Gingerbread Snickerdoodles Recipe
- Prep Time: 10 hours
- Cook Time: 12 minutes
- Total Time: 10 hours 12 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Gingerbread Snickerdoodles are a delightful twist on classic snickerdoodle cookies, combining the warm spices of gingerbread with the chewy texture of snickerdoodles. These cookies feature a gingerbread cookie dough base topped with a spiced gingerdoodle dough, sprinkled with gingerbread-spiced sugar for a perfect holiday treat.
Ingredients
For the Gingerbread Cookie Dough
- 1 ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 tablespoon gingerbread spice
- 5 tablespoons unsalted butter, room temperature
- ⅓ cup + 1 tablespoon packed brown sugar
- ⅓ cup unsulphured molasses
- ½ large egg, lightly beaten
- ½ teaspoon vanilla extract
For the Gingerdoodle Cookie Dough
- 14 ½ tablespoons unsalted European butter
- 2 ½ teaspoons gingerbread spice
- 2 cups + 2 tablespoons all-purpose flour
- 1 ½ teaspoons cream of tartar
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup granulated sugar
- ⅓ cup + 1 tablespoon + 1 teaspoon light brown sugar packed
- ¼ cup unsulphured Grandma’s molasses
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla paste or extract
For the Gingerbread Spiced Sugar
- ¼ cup granulated sugar
- 1 teaspoon gingerbread spice
Instructions
- Prepare Gingerbread Cookie Dough: In a small bowl, combine 1 ¾ cup flour, ¼ teaspoon baking soda, ¼ teaspoon sea salt, and 1 tablespoon gingerbread spice. In a stand mixer bowl, cream 5 tablespoons unsalted butter, ⅓ cup + 1 tablespoon brown sugar, and ⅓ cup molasses on medium speed for 2 minutes until fluffy. Mix in ½ beaten egg and ½ teaspoon vanilla until just combined. Scrape down the bowl, then mix in the flour mixture on low speed until just combined. Wrap dough in plastic and flatten into a disc; chill for 3-4 hours or overnight.
- Roll and Cut Gingerbread Dough: Roll chilled dough on a lightly floured surface to ¼ inch thickness. Use a ~2.2 inch gingerbread cookie cutter to cut out cookies. Reroll dough up to two times if needed, chilling between rolls. Transfer cookies to a parchment-lined baking sheet, cover with plastic wrap, and refrigerate until use.
- Make Gingerdoodle Dough: In a stainless steel pan over medium heat, cook 14 ½ tablespoons unsalted European butter, stirring occasionally, until foamy with amber milk solids and nutty aroma. Remove from heat; scrape butter and browned bits into a large bowl (about ¾ cup). Stir in 2 ½ teaspoons gingerbread spice. Let cool to room temperature (about 45-60 minutes).
- Combine Dry Ingredients: In a medium bowl, mix 2 cups + 2 tablespoons flour, 1 ½ teaspoons cream of tartar, ¾ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon sea salt.
- Mix Sugars and Molasses: Whisk ½ cup granulated sugar, ⅓ cup + 1 tablespoon + 1 teaspoon light brown sugar, and ¼ cup molasses into browned butter bowl.
- Add Eggs and Vanilla: Whisk in 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla paste or extract until combined.
- Combine with Dry Ingredients: Fold in the flour mixture with a rubber spatula until just combined. Let dough rest 10 minutes to firm up; add 1-2 tablespoons flour if dough is too sticky or soft.
- Prepare Spiced Sugar: In a small bowl, combine ¼ cup granulated sugar with 1 teaspoon gingerbread spice.
- Scoop and Roll Dough: Using a 3-tablespoon cookie scoop, portion dough balls and roll each in the spiced sugar. Place each ball on a parchment-lined baking sheet. Place one chilled gingerbread cookie on top of each dough ball. Cover and refrigerate at least 3-4 hours.
- Bake the Cookies: Preheat oven to 350°F (180°C). Line 2-3 baking sheets with parchment paper. Arrange dough balls with gingerbread cookie tops on trays (6-7 per tray). Bake 10-12 minutes until edges are set but centers are soft.
- Cool and Finish: Remove from oven, sprinkle again with spiced sugar while warm, then transfer to wire rack to cool completely before serving. Enjoy your delicious Gingerbread Snickerdoodles!
Notes
- Measure dry ingredients using the spoon-level method or a kitchen scale for best results; avoid scooping directly from the bag.
- For the egg measurement, whisk a whole egg and use approximately 1 ½ tablespoons or 25-28 grams.
- The gingerbread cookie dough recipe yields enough mini gingerbread men for a double batch of gingerdoodles; you can also press baked gingerbread cookies on top if you don’t want to make both doughs.
- If using gingerbread cookie cutters smaller than 2 inches, the cookie won’t cover the gingerdoodle surface fully.
- Chilling the dough properly is essential for best texture and shape retention during baking.
- If dough feels too sticky, adding a tablespoon or two of flour helps achieve a workable consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
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