Gingerbread Snickerdoodles
Gingerbread Snickerdoodles are the perfect cookie for the holiday season! They’re soft, chewy, and filled with cozy gingerbread flavor in every bite. Each cookie is coated twice in a spiced cinnamon-sugar mixture, giving them an extra festive flavor.
Servings: 12 bakery-style cookies
Ingredients
For the Gingerbread Cookie Dough
- 3/4 cup salted butter softened at room temperature
- 1/2 cup granulated white sugar
- 1/2 cup light or dark brown sugar
- 1/4 cup molasses unsulphured
- 1 whole large egg
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 2 cups all-purpose flour plus 3 tablespoons
- 1 teaspoon baking soda
- 3/4 teaspoon cream of tarter
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/8 teaspoon ground nutmeg
- pinch ground cloves
For the Spiced Rolling Sugar
- 1/2 cup granulated white sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
Instructions
To Make The Cookie Dough
- Preheat oven to 350 degrees F and line baking sheets with parchment paper.
- In a large bowl with an electric mixer or stand mixer, cream together the butter and sugars until light and fluffy for a few minutes. Be sure to scrape down the sides of the bowl with a rubber spatula.
- Add in molasses and beat until combined. Then add in egg and vanilla extract and mix until smooth.
- In a medium bowl, whisk together the flour, baking soda, cream of tarter and spices.
- Add the flour mixture to the wet mixture and mix until dough has formed. Be sure not to over-mix.
For the Cinnamon-Sugar Coating
- To make the sugar coating, mix together the sugar, cinnamon and ginger in a small bowl.
To Roll the Cookies
- Using a regular ice-cream scoop (equivalent to 1/4 cup) to scoop out cookie dough balls. Roll each dough ball into the sugar-cinnamon mixture. Thoroughly coat each ball.
- Place the coated balls on the prepared baking sheets, 2 ½ inches apart. Bake for 8-10 minutes, until just barley golden around the edges. They may look underbaked but they will bake more once they cool. Immediately sprinkle on remaining cinnamon sugar mixture onto the top of the cookies. This will make them extra delicious and loaded with sweet spiced flavor. Cool for several minutes on the baking sheets before moving to a cooling rack. Enjoy!