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Gingerbread Snickerdoodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 20 reviews
  • Author: Hannah
  • 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

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. 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.
  2. Roll and Cut the Gingerbread Dough: After chilling, roll the dough out on a lightly floured surface to 1/4 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 1/2 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

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