A sprinkling of spiced sugar crunch on the outside followed by chewy cookie texture and flavors of molasses and classic gingerbread spices. Gingerbread snickerdoodles are the best holiday cookie!
Sometimes referred to as 'gingerdoodles' these cookies are a combination of a molasses cookie, with gingerbread spices, and that classiz sugar coating of a snickerdoodle. If you like gingerbread anything and enjoy a cookie - you will love this recipe!
I can guarantee you I will be making these for Santa this Christmas! I will also be sharing them with family and friends. Obsessed? Maybe, but I don't really care.
I am also a huge fan of cookie recipes you can bake right away, because some times the craving just strikes! These gingerbread snickerdoodles are a no-chill cookie recipe that can be baked right away.
You'll need classic cookie and gingerbread ingredients for this ginger snickerdoodle recipe. Be sure to let the butter come to room temperature but not super soft.
You want your butter to be between 63°F and 68°F for making cookies.
Dry Ingredients - you'll mix together the flour, cornstarch, baking soda, and spices to add at the same time once your wet ingredients are combined.
The cornstarch is going to help this cookie keep its texture during baking since we won't be chilling the dough.
The all-purpose flour can be substituted for 1-to-1 gluten free flour to make this a gluten free recipe.
Wet Ingredients - while sugar isn't technically 'wet' we're grouping it here since we will cream it with the butter. You'll beat the butter pale, adding in the sugar, then egg, vanilla, and molasses.
Spiced Sugar - All you need is a little granulated sugar combined with gingerbread spices - ground ginger, cinnamon, and nutmeg.
For added spice you can add a little clove as well. For classic snickerdoodle texture use granulate sugar instead of brown or turbinado sugar.
See recipe card below for exact quantities!
How to Make Gingerbread Snickerdoodles
We're going to follow all the classic cookie-making steps, but before placing our cookie balls on the baking sheet, give them a quick roll through the spiced sugar.
Preheat the oven and line your baking sheets with parchment paper or silpat mats. Mix together the flour, cornstarch, baking soda, and spices and set aside.
Beat the butter until pale and fluffy, then add the brown and granulated sugar and beat on medium speed until combined. Reduced the speed to medium-low and combine the egg and vanilla with the batter. Scrape down the sides and bottom of the bowl, add the molasses and beat until combined.
Add the dry ingredients to the bowl and beat to combine, scraping down the sides and bottom of the bowl. Prepare your spiced sugar in a small bowl.
Scoop about 1½ to 2 tablespoons of dough, gently form into a ball, then roll through the spiced sugar mixture and place on prepared baking sheets. Bake the cookies for 12 to 14 minutes. Let cool for 5 minutes on the sheet tray.
Hint: Be sure to scrape down the bottom and sides of the mixing bowl frequently enough to make sure all the ingredients are evenly incorporated. I like to do this after combining the butter and sugar, after adding all the wet ingredients and after halfway through combing the wet and dry ingredients.
Top Tip: For nice thick and chewy cookies, form the cookie dough 'balls' into more of a cylinder shape after rolling through the spiced sugar. The higher shape of the dough ball will prevent spreading during baking.
No one can confirm the exact reason this cookie has such a catchy name, but there are some who think the term comes from the name of a German pastry that translated to snail doodle.
Ginger cookies are typically a 'drop cookie' recipe made by scooping dough balls of the cookie batter. Gingerbread cookies are more like a sugar cookie recipe where the dough is rolled out and shapes are cut out then baked.
What to enjoy with your cookies
Once your molasses gingerdoodles - or gingerbread snickerdoodles - come out of the oven, you may just want to snack on them straight off the pan.
No judgment here!
A glass of cold milk is never a bad choice. If you want to upgrade to a holiday cocktail, try a gingerbread white Russian - the boozy version of a glass of milk! Or this pomegranate bourbon cocktail is perfect for the holidays and a great way to break up the warming spice flavors.
Of course, if you really want to go over the top, use the gingerdoodle cookies to make ice cream sandwiches! Let them cool completely before stuffing them with ice cream - I highly recommend this Bailey's ice cream - then freezing.
How to make your gingerdoodles last
Hide them from everyone else. Just kidding! (mostly.)
Keep your cookies fresh by storing them in an airtight container. They can be kept at room temperature or in the refrigerator. You can even freeze them up to 6 months.
If you loved this recipe please let me know by leaving a star rating and/or a comment below! I'd love to know your favorite part!
- 1 cup unsalted butter (room temperature)
- ¾ cup brown sugar
- ⅓ cup granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- ¼ cup molasses
- 2¼ cup all-purpose flour
- ½ teaspoon cornstarch
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- ⅓ cup granulated sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- Preheat the oven to 350°F. Line 2 to 3 baking sheets with parchment paper. In a medium bowl, combine the flour, cornstarch, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.2¼ cup all-purpose flour, ½ teaspoon cornstarch, ½ teaspoon baking soda, 1 teaspoon cinnamon, 2 teaspoon ground ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, ½ teaspoon salt
- In the bowl of a standing mixer or with a hand mixer, beat the butter on medium speed until pale and fluffy, about 2 minutes. Add the brown and granulated sugar and beat on medium speed until combined and fluffy. Reduced the speed to medium-low and combine the egg and vanilla with the batter. Scrape down the sides and bottom of the bowl, add the molasses and beat until combined, about 1 minute.1 cup unsalted butter, ¾ cup brown sugar, ⅓ cup granulated sugar, 1 large egg, 2 teaspoons vanilla extract, ¼ cup molasses
- Add the dry ingredients to the bowl and beat to combine, scraping down the bowl if needed.
- In a small bowl combine the sugar and spices for the spiced sugar. Scoop about 1½ to 2 tablespoons of dough, roll gently into a ball, and roll through the spiced sugar mixture and place on parchment or silpat lined baking sheets. Bake the cookies for 12 to 14 minutes. Let cool for 5 minutes on the sheet tray.⅓ cup granulated sugar, ¼ teaspoon cinnamon, ¼ teaspoon ground ginger
- This cookie dough can be made in advanced and chilled before baking.
- Cookies can be frozen, then defrosted before serving.