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Gingerbread Snickerdoodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 12 reviews
  • Author: Maya
  • 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

Scale

For the Gingerbread Cookie Dough

  • 1 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon gingerbread spice
  • 5 tablespoons unsalted butter, room temperature
  • 1/3 cup + 1 tablespoon packed brown sugar
  • 1/3 cup unsulphured molasses
  • 1/2 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract

For the Gingerdoodle Cookie Dough

  • 14 1/2 tablespoons unsalted European butter
  • 2 1/2 teaspoons gingerbread spice
  • 2 cups + 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup granulated sugar
  • 1/3 cup + 1 tablespoon + 1 teaspoon light brown sugar packed
  • 1/4 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

  • 1/4 cup granulated sugar
  • 1 teaspoon gingerbread spice

Instructions

  1. Prepare Gingerbread Cookie Dough: In a small bowl, combine 1 3/4 cup flour, 1/4 teaspoon baking soda, 1/4 teaspoon sea salt, and 1 tablespoon gingerbread spice. In a stand mixer bowl, cream 5 tablespoons unsalted butter, 1/3 cup + 1 tablespoon brown sugar, and 1/3 cup molasses on medium speed for 2 minutes until fluffy. Mix in 1/2 beaten egg and 1/2 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.
  2. Roll and Cut Gingerbread Dough: Roll chilled dough on a lightly floured surface to 1/4 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.
  3. Make Gingerdoodle Dough: In a stainless steel pan over medium heat, cook 14 1/2 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 3/4 cup). Stir in 2 1/2 teaspoons gingerbread spice. Let cool to room temperature (about 45-60 minutes).
  4. Combine Dry Ingredients: In a medium bowl, mix 2 cups + 2 tablespoons flour, 1 1/2 teaspoons cream of tartar, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon sea salt.
  5. Mix Sugars and Molasses: Whisk 1/2 cup granulated sugar, 1/3 cup + 1 tablespoon + 1 teaspoon light brown sugar, and 1/4 cup molasses into browned butter bowl.
  6. Add Eggs and Vanilla: Whisk in 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla paste or extract until combined.
  7. 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.
  8. Prepare Spiced Sugar: In a small bowl, combine 1/4 cup granulated sugar with 1 teaspoon gingerbread spice.
  9. 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.
  10. 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.
  11. 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 1/2 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

Find it online: https://bakingwithmaya.com/gingerbread-snickerdoodles-recipe/