There’s something magical about the warm spices and tender texture that come together in my Gingerbread Snickerdoodles Recipe. These cookies strike the perfect balance between cozy gingerbread flavors and the classic soft chewiness you love in snickerdoodles. Trust me, once you try these, they’ll become a seasonal favorite to share (or keep all to yourself).
Jump to:
Why You'll Love This Recipe
I’m honestly obsessed with this Gingerbread Snickerdoodles Recipe because it brings together two beloved treats in one — a little spicy, a little sweet, and always soft and chewy. Plus, it’s surprisingly easy to make if you follow the steps carefully.
- Double the flavor: Combining gingerbread dough with classic snickerdoodle elements gives you layers of warmth and spice in every bite.
- Soft and chewy texture: These cookies have that perfect snickerdoodle chew with a gingerbread twist.
- Great for gifting: The festive look — with gingerbread men pressed on top — makes these beautiful and thoughtful homemade gifts.
- Make ahead friendly: With chilling time built in, you can prep everything the day before and bake fresh when you want.
Ingredients & Why They Work
These ingredients aren’t random — each one does a special job in this Gingerbread Snickerdoodles Recipe. You’ll want to use real molasses and fresh spices for the best flavor. Here’s what to look for in your shopping:
- All-purpose flour: The base for structure; measuring it properly is key to avoid dense cookies.
- Baking soda and baking powder: Helps the cookies rise and get their tender texture.
- Gingerbread spice: This blend (usually cinnamon, ginger, cloves, nutmeg) gives the cookie its signature warmth.
- Unsalted butter: Room temperature for creaminess in gingerbread dough, and European-style for browning in the gingerdoodle dough to boost flavor.
- Brown sugar and granulated sugar: Brown sugar adds moisture and depth, while granulated sugar gives just the right touch of sweetness and crunch.
- Molasses: Unsulphured molasses is a must — it lends richness and that classic gingerbread color and taste.
- Eggs (and yolks): They bind and create a luscious chewy texture in the gingerdoodle dough.
- Vanilla extract/paste: Adds subtle sweetness and rounds out the spices.
- Cream of tartar: Helps tenderize the dough, classic in snickerdoodles for that slight tang and chew.
- Sea salt: Enhances all the flavors—don’t skip it!
Make It Your Way
I love the base recipe as is, but playing around with it is part of the fun. You can tweak the spices, swap molasses for maple syrup in a pinch, or even add some finely chopped crystallized ginger for extra zing! Make it yours—you’ll find it’s forgiving and adaptable.
- Variation: One time, I added a pinch of cayenne and it gave a subtle surprise heat that my family loved during the holidays.
- Dairy-free option: You can substitute butter for a vegan buttery spread; just keep an eye on the dough’s texture since it might be a bit softer.
- More spice: Feel free to increase ginger or cloves if you like it intensely spiced, but remember—it’s easier to add more than take it away.
Step-by-Step: How I Make Gingerbread Snickerdoodles Recipe
Step 1: Mix & Chill the Gingerbread Dough
Start by whisking together the dry ingredients—flour, baking soda, salt, and gingerbread spice—in a small bowl. Meanwhile, cream butter, brown sugar, and molasses until fluffy. Don’t rush this step—giving it a good 2 minutes helps create a tender cookie. Add half a beaten egg and vanilla, mixing gently until combined. It might look a little curdled here, and that’s totally normal! Finally, slowly add the flour mixture on low speed, just until combined. Wrap the dough in plastic and flatten it into a disc with a rolling pin. This dough needs at least 3-4 hours to chill—trust me, that wait makes rolling and cutting so much easier!
Step 2: Prepare the Gingerdoodle Dough with Browned Butter
Brown your butter gently in a stainless steel pan until it smells nutty and amber bits form on the bottom—this part is a flavor jackpot! Pour it into a bowl and stir in gingerbread spice, leaving it to cool to room temperature. Meanwhile, whisk the dry ingredients like flour, cream of tartar, baking soda, baking powder, and salt. Once the butter’s cooled, whisk in sugars and molasses, then add eggs and vanilla. Fold in the flour mixture carefully, and let this dough rest about 10 minutes so it firms up for scooping.
Step 3: Assemble and Chill the Cookies
Roll out your chilled gingerbread dough to about ¼” thick and cut out as many little gingerbread men as you can—around 2.2 inches tall is perfect. Place these cutouts on parchment paper-lined trays and keep them cold in the fridge. Now scoop your gingerdoodle dough into balls and roll each in spiced sugar (combine sugar and gingerbread spice for this). Put one gingerbread man on top of each dough ball and pop everything back in the fridge for at least 3-4 hours. This chilling step is crucial for the cookies to bake nicely without spreading too much.
Step 4: Bake to Perfection
Preheat your oven to 350°F (180°C) and line baking sheets with parchment. Place the chilled dough balls with gingerbread men on top, spacing 6-7 per tray. Bake for 10-12 minutes, watching the edges—they should be set but not too browned. While still warm, sprinkle a little more spiced sugar over the cookies for an extra festive touch. Let them cool on wire racks and get ready to savor that perfect combo of gingerbread spice and sweet snickerdoodle chew!
Top Tip
From countless batches, here are the tips that make this Gingerbread Snickerdoodles Recipe shine. These helped me transform a good cookie into a crowd-pleaser, and I think you’ll find them game-changers too.
- Measure flour properly: Fluff, spoon, and level your flour instead of scooping directly; too much flour makes the cookies dry.
- Don’t skip chilling: The dough’s chilling time prevents excess spreading and improves flavor melding—so plan ahead!
- Brown the butter carefully: Watch it closely to avoid burning—it should smell nutty and have those delicious browned bits.
- Use fresh spices: Gingerbread spice loses potency over time; fresh spices make all the difference in flavor.
How to Serve Gingerbread Snickerdoodles Recipe
Garnishes
I like dusting a little extra spiced sugar or powdered sugar over the cookies for a festive shimmer. Sometimes, a drizzle of white chocolate pairs beautifully, especially if you’re serving them as a special treat during the holidays.
Side Dishes
These cookies are perfect with a hot cup of spiced cider or a frothy chai latte. If you want a savory contrast, try serving alongside a sharp cheese plate—the sweet and spice balance is surprisingly delicious!
Creative Ways to Present
For holiday gatherings, I’ve arranged these cookies on a wooden board with sprigs of fresh rosemary and dried orange slices for a rustic look. Wrapping small stacks in cellophane tied with twine makes an effortless yet charming gift. Pressing gingerbread men on top not only looks adorable but also gives height and personality to each cookie.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container at room temperature, separated by parchment paper to keep them from sticking. They stay nicely soft for about 4-5 days, but honestly, these rarely last that long in my house!
Freezing
You can freeze these cookies either baked or as dough balls. If dough balls, wrap the tray well and freeze for up to 2 months—just bake straight from frozen, adding a couple of extra minutes. Baked cookies freeze well too; thaw them overnight at room temperature for best results.
Reheating
To revive slightly stale cookies, warm them in a 300°F oven for 5 minutes. This brings back softness and enhances the warm spices. Avoid microwaving as it can make them rubbery.
Frequently Asked Questions:
Molasses is essential for the authentic gingerbread flavor and texture in this recipe. However, if you can’t find it, you can substitute dark corn syrup or maple syrup, but the flavor will be milder and less complex.
Chilling the dough for at least 3-4 hours is important to prevent spreading and to enhance flavor melding. Overnight chilling is even better if you have the time.
Both! You can freeze dough balls on a tray then transfer to a sealed bag for up to 2 months, baking directly from frozen. Cooked cookies freeze well too and can be thawed at room temperature when ready to enjoy.
Snickerdoodles are traditionally cinnamon-sugar coated soft cookies with cream of tartar giving them a tangy bite. Gingerdoodles combine the warm spices of gingerbread with the chewy, tender texture of snickerdoodles, often using browned butter for deeper flavor. This recipe creatively marries both!
Final Thoughts
Honestly, this Gingerbread Snickerdoodles Recipe feels like a heartfelt hug in cookie form. It reminds me of cozy afternoons spent baking with my family, the house filled with spicy warmth and laughter. I hope you’ll give it a try and find it as comforting and rewarding as I do. These cookies aren’t just desserts — they’re a slice of joy, perfect for sharing (or sneaking a few when no one’s looking).
Print
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
Description
These Gingerbread Snickerdoodles combine the warm spices of gingerbread with the soft, chewy texture of classic snickerdoodles. Featuring two doughs—a gingerbread cookie base topped with a spiced snickerdoodle dough rolled in gingerbread spiced sugar—these festive cookies are perfect for holiday baking and impress with their unique flavor and delightful softness.
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
- Make the Gingerbread Cookie Dough: In a small bowl, whisk together the flour, baking soda, salt, and gingerbread spice. Set aside. In a stand mixer bowl, cream the unsalted butter, packed brown sugar, and molasses on medium speed for 2 minutes until fluffy and combined. Add the lightly beaten half of a large egg and vanilla extract; mix until just combined, scraping down the bowl as needed—even if it appears a bit curdled. Gradually mix in the flour mixture on low speed just until combined. Shape dough into a disc wrapped loosely in plastic wrap, then refrigerate for a minimum of 3-4 hours or up to 3 days.
- Roll and Cut the Gingerbread Dough: After chilling, roll the dough out on a lightly floured surface to ¼ inch thickness. Use a roughly 2.2-inch gingerbread cookie cutter to cut out shapes. Reroll scraps up to two more times, chilling between rolls to maintain firmness. Transfer cutouts to parchment-lined baking trays, cover with plastic wrap, and refrigerate until ready to assemble.
- Make the Gingerdoodle Dough: In a stainless steel pan over medium heat, cook the European butter, stirring occasionally until foamy, nutty-smelling, and the bottom is amber brown from milk solids, about 5-7 minutes. Remove from heat and transfer butter including browned bits into a large bowl. Stir in gingerbread spice, and allow to cool to room temperature (about 45-60 minutes). In a medium bowl, whisk together flour, cream of tartar, baking soda, baking powder, and salt.
- Combine Gingerdoodle Ingredients: Whisk the granulated sugar, packed light brown sugar, and molasses into the browned butter mixture. Add the egg, egg yolk, and vanilla paste or extract, whisking until smooth. Using a rubber spatula, fold in the dry flour mixture just until combined. Let the dough rest for 10 minutes to firm up slightly. If dough feels too sticky, add 1-2 tablespoons flour to achieve a scoopable consistency.
- Prepare Gingerbread Spiced Sugar and Shape Cookies: In a small bowl, combine granulated sugar and gingerbread spice. Using a 3-tablespoon cookie scoop, portion dough balls and roll each in the spiced sugar mixture. Arrange dough balls on parchment-lined baking trays. Place one gingerbread cookie on top of each dough ball. Cover trays with plastic wrap and refrigerate for at least 3-4 hours.
- Bake the Cookies: Preheat the oven to 350°F (180°C). Line 2-3 baking sheets with parchment paper. Place the chilled dough balls on the trays (6-7 cookies per tray). Bake for 12 minutes until edges are set but centers remain soft. Remove from oven, sprinkle with additional spiced sugar if desired, and let cool on the baking sheets for a few minutes. Transfer cookies to wire racks to cool completely before serving.
Notes
- Measure dry ingredients accurately using the spoon-level method or a kitchen scale to ensure the best results and proper texture.
- To measure half an egg, whisk a whole egg in a small bowl and measure out 1 ½ tablespoons or 25-28 grams.
- You can bake just the Gingerbread Cookie Dough separately or press baked gingerbread cookies onto the baked Gingerdoodle cookies, though the texture will differ.
- For best results, use a cookie cutter about 2.2 inches in size. Smaller cutters will not cover the top of the gingerdoodle dough fully.
- If dough becomes too soft or sticky due to humidity or temperature, add small amounts of flour to help with scooping and shaping.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
Leave a Reply