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Gingerbread Snickerdoodles

A cross between a molasses cookie and a classic snickerdoodle, gingerbread snickerdoodles are going to be your new favorite holiday cookie!
Course Dessert
Cuisine American
Keyword favorite gingerbread cookies, gingerbread desserts, gingerbread snickerdoodles, gingerdoodles, maple snickerdoodles
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 18 cookies
Calories 231kcal

Ingredients

  • 1 cup unsalted butter room temperature
  • ¾ cup brown sugar
  • cup granulated sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup molasses
  • 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

Spiced Sugar

  • cup granulated sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground ginger

Instructions

  • 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

Notes

  • This cookie dough can be made in advanced and chilled before baking.
  • Cookies can be frozen, then defrosted before serving.

Nutrition

Calories: 231kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 105mg | Potassium: 109mg | Fiber: 1g | Sugar: 20g | Vitamin A: 331IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg