There's something utterly comforting about the blend of warm spices melting into soft, chewy cookies—that’s exactly what you get with this Gingerbread Snickerdoodles Recipe. Imagine the classic cinnamon sugar twist paired with the nostalgic spices of gingerbread, creating a cookie that feels like a cozy hug on a plate.
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Why You'll Love This Recipe
I can't get enough of how these Gingerbread Snickerdoodles balance tender, chewy texture with a delightful spicy-sweet flavor. I keep coming back to this recipe through the holidays and beyond because it’s truly unique yet wonderfully familiar.
- Double the Spice Delight: Combining gingerbread spices right into the snickerdoodle dough amps up the festive flavor beautifully.
- Soft but Structured Texture: The browned butter and cream of tartar create that perfect snickerdoodle tang and chewiness you love.
- Visual Charm: Topping each cookie with a mini gingerbread man isn't just cute—it adds a fresh zing of molasses and spice with every bite.
- Make-Ahead Friendly: The dough chills well, letting you prep early—perfect for busy days when you want homemade treats without stress.
Ingredients & Why They Work
This Gingerbread Snickerdoodles Recipe thoughtfully layers spices and textures that are all about warmth, comfort, and balance. Using both molasses and brown sugar gives these cookies their characteristic depth, while European butter browns nicely adding a nutty richness that's just irresistible.
- All-purpose flour: The body of the cookie—measuring it carefully makes all the difference for texture.
- Baking soda & cream of tartar: Classic snickerdoodle leaveners that provide a slight tang and crisp edges.
- Gingerbread spice: A blend that usually contains cinnamon, ginger, cloves, and nutmeg—essential for holiday cheer.
- Unsalted butter: Opt for room temperature for the gingerbread dough and European style for browned butter; quality affects flavor big time.
- Brown sugar & granulated sugar: The mix adds both chewiness and sweetness with a hint of molasses flavor.
- Molasses: Grandma’s molasses is my go-to for that true gingerbread character—it’s richer and less processed.
- Egg and egg yolk: These keep the cookies tender and help bind everything together.
- Vanilla extract or paste: Adds a subtle sweetness and rounds out the spices.
- Gingerbread spiced sugar: The finishing touch—rolling dough balls in this before baking brings a perfect sweet-spiced crust.
Make It Your Way
I like to switch up this Gingerbread Snickerdoodles Recipe depending on the season and who I'm baking for. Trust me, adding your own twist will keep this your go-to cookie rather than just another recipe on the shelf.
- Variation: Once, I swapped granny smith apple bits finely chopped into the dough—adding a juicy surprise that worked wonderfully with the spices.
- Dietary tweaks: You can try swapping the butter for a vegan alternative and egg replacer to make these snickerdoodles vegan-friendly, but keep a close eye on texture during baking.
- Seasonal edge: A dash of orange zest in the spiced sugar makes these festive for winter gatherings.
- Difficulty level: Though the dough needs chilling, the steps are straightforward and forgiving which is great if you're baking with kids or new to baking.
Step-by-Step: How I Make Gingerbread Snickerdoodles Recipe
Step 1: Make the Gingerbread Cookie Dough
Start by mixing your dry ingredients—flour, baking soda, salt, and gingerbread spice—in a small bowl. Then cream together the butter, brown sugar, and molasses until fluffy; this usually takes about 2 minutes with a stand mixer. Add the half egg (yes, just half!) and vanilla, mixing gently—you might notice the mixture looks a bit curdled; that's perfectly normal. Slowly mix in the flour blend on low speed. Wrap this dough in plastic wrap, flatten into a disc, and chill for at least 3-4 hours. I recommend doing this the day before; it gives the flavors time to meld beautifully.
Step 2: Roll, Cut, and Chill Gingerbread Cookies
Once chilled, roll the dough out on a lightly floured surface to roughly ¼ inch thick. Use your favorite gingerbread man cookie cutter—around 2.2 inches works perfectly—to cut shapes. Re-roll the scraps carefully, chilling again to keep the dough manageable. Place your cutouts on parchment-lined trays, cover, and refrigerate until you’re ready for baking. Don't skip this chilling step; it ensures the cookies keep their shape and maintain the tender texture you're aiming for.
Step 3: Make the Gingerdoodle Dough
Next up is the gingerdoodle dough, which is where the magic of browned butter really shines. Slowly cook the butter in a stainless steel pan until it foams and the bottom turns amber with browned bits—this nutty flavor is a game-changer. Scrape every bit into a bowl and stir in the gingerbread spice. Let it cool completely—about 45 to 60 minutes for me. Meanwhile, whisk your dry ingredients including flour, cream of tartar, baking soda, baking powder, and salt in a separate bowl. When the butter mixture is ready, whisk in the sugars and molasses, then add eggs and vanilla. Fold in the flour mixture just until combined, then rest the bowl for 10 minutes so the dough firms for easier scooping.
Step 4: Shape, Coat, and Chill Before Baking
Mix granulated sugar with gingerbread spice for your special spiced sugar. Using a 3-tablespoon cookie scoop, form dough balls, then roll each in the spiced sugar to coat completely. Place these on parchment-lined trays, then top each with a previously cut gingerbread cookie. Cover and chill at least 3-4 hours. This chilling is crucial to keep the cookies from spreading too much when baking.
Step 5: Bake and Enjoy
Preheat your oven to 350°F (180°C). Arrange chilled dough balls on baking sheets, about 6 to 7 per tray to give them space. Bake for 10-12 minutes until they’re puffed and just starting to crack on top. Right after baking, sprinkle some extra spiced sugar on top for sparkle and flavor boost. Let them cool on a wire rack—you’ll want to savor these while they’re still slightly warm for max joy!
Top Tip
Over the years, I've learned that chilling is the secret hero in this Gingerbread Snickerdoodles Recipe. It might feel like a waiting game, but it truly makes the difference between cookies that spread into shapeless blobs and ones with those charming cracks and chewy centers you want.
- Perfect Measuring: Always spoon and level your flour instead of scooping—it helps prevent dense cookies.
- Brown Butter Watch: Don’t rush browning butter—wait for those tiny brown bits and nutty aroma; it adds so much complexity.
- Dough Temperature: If your dough's sticky, pop it back in the fridge before shaping; it’s easier to work with and holds shape better.
- Cookie Cutter Size Matters: Stick to cutters around 2 to 2.5 inches for classic look and best coverage on each cookie.
How to Serve Gingerbread Snickerdoodles Recipe
Garnishes
I love adding just a dusting of extra cinnamon sugar or even a delicate drizzle of vanilla glaze over the cooled cookies—it adds a lovely sheen and extra sweetness. Sometimes, I sprinkle a pinch of crushed candied ginger for a little zing that pairs beautifully with the gingerbread flavor.
Side Dishes
Pair these cookies with a steaming cup of chai tea or a rich hot chocolate for an epic festive snack time. They also work wonderfully alongside a tangy cream cheese frosting dip if you're feeling indulgent—it's a crowd-pleaser!
Creative Ways to Present
For holiday parties, I've placed these cookies standing upright in mason jars with cinnamon sticks for a rustic look. Another favorite is stacking them on a festive wooden board alongside nuts and dried fruit for a cozy cookie charcuterie platter—guests love snagging a little from the spread.
Make Ahead and Storage
Storing Leftovers
Store leftover Gingerbread Snickerdoodles in an airtight container at room temperature to keep them soft and chewy. I usually add a slice of bread to the container—it helps maintain moisture and keeps the cookies from drying out overnight.
Freezing
Both the dough and the baked cookies freeze really well. I portion the dough into balls, freeze them on a tray, then transfer to a freezer bag. When I'm ready, I bake directly from frozen, just add a couple extra minutes. Baked cookies freeze great too—wrap well to prevent freezer burn.
Reheating
A quick 8-10 second zap in the microwave revives the softness and warmth of these cookies like they just came out of the oven. Alternatively, 3-5 minutes in a low oven wrapped in foil refreshes them wonderfully without drying.
Frequently Asked Questions:
Yes! The recipe is designed for the gingerbread dough to be used as a topper on the gingerdoodle cookies. Make and chill both doughs separately and combine by placing gingerbread cutouts onto the gingerdoodle dough balls before baking as instructed.
Browning the butter adds a deep, nutty flavor that enhances the warm spiced profile of the cookies. It also contributes to a chewier, richer texture that’s key for authentic snickerdoodles with a gingerbread twist.
Whisk a whole egg lightly in a bowl, then measure out about 1 ½ tablespoons (or 25-28 grams) for half an egg. This ensures your dough has the right consistency and moisture balance.
You can absolutely use pre-ground gingerbread spice blends available in stores, which typically combine cinnamon, ginger, nutmeg, and cloves. However, making your own blend lets you customize the intensity and freshness of each spice, resulting in a more vibrant cookie flavor.
Final Thoughts
This Gingerbread Snickerdoodles Recipe holds a special spot on my holiday baking list. Its unique mix of classic snickerdoodle tang with the cozy warmth of gingerbread spices makes it a treat you’ll want to share again and again. I hope you enjoy making these as much as I do—each bite feels like a little celebration of the season, perfect for sharing at gatherings or simply enjoying with your favorite mug on a quiet afternoon.
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
Gingerbread Snickerdoodles combine the warm, spicy flavors of gingerbread with the classic chewy texture of snickerdoodle cookies. This delightful holiday treat features a rich gingerdoodle dough topped with soft mini gingerbread men cookies, dusted with a gingerbread spiced sugar for an extra burst of festive flavor. Perfect for Christmas celebrations or wintertime baking enthusiasts.
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, combine the flour, baking soda, salt, and gingerbread spice. Set aside. In a stand mixer bowl, cream the butter, brown sugar, and molasses on medium speed for 2 minutes until combined and fluffy. Mix in the egg and vanilla until just combined, scraping down the bowl as needed. Mix in the flour mixture on low speed until just combined. Loosely wrap the dough in plastic wrap and flatten into a disc. Refrigerate for a minimum of 3-4 hours or up to 3 days.
- Shape and Chill Gingerbread Cookies: After chilling, roll the dough out on a lightly floured surface to ¼-inch thickness. Use a 2.2-inch gingerbread cookie cutter to cut out cookies. Reroll dough twice if necessary, chilling in between. Transfer cut cookies to a parchment-lined baking tray, cover with plastic wrap, and refrigerate until ready to use.
- Make the Gingerdoodle Dough: In a stainless steel pan, cook butter over medium heat until foamy and nutty with amber brown milk solids. Remove from heat and transfer the browned butter and all browned bits into a large bowl. Stir in gingerbread spice and let cool to room temperature (about 45-60 minutes).
- Combine Dry Ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, baking powder, and salt. Set aside.
- Mix Sugars and Molasses with Browned Butter: Whisk granulated sugar, brown sugar, and molasses into the cooled browned butter until smooth.
- Add Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla paste or extract until combined.
- Fold in Dry Ingredients: Use a rubber spatula to fold the flour mixture into the wet ingredients until just combined. Let the dough rest for 10 minutes to firm up. If dough is too soft or sticky, add 1-2 tablespoons of flour to achieve a scoopable consistency.
- Prepare Spiced Sugar: In a small bowl, combine granulated sugar and gingerbread spice for rolling the dough.
- Shape and Coat Cookies: Using a 3-tablespoon cookie scoop, portion the dough and roll each ball in the gingerbread spiced sugar. Place the dough balls on a parchment-lined baking tray and top each with one chilled gingerbread cookie. Cover and refrigerate for a minimum of 3-4 hours.
- Bake Cookies: Preheat the oven to 350°F (180°C) and line 2-3 baking sheets with parchment paper. Place the cold dough balls on baking trays, 6-7 cookies per tray. Bake for 12 minutes until set. Sprinkle cookies with additional spiced sugar after baking and let cool on wire racks before serving.
Notes
- Measure dry ingredients properly using the spoon-level method for best results or use a kitchen scale to weigh flour for accuracy.
- For the egg measurement, whisk a whole egg in a small bowl and measure out 1 ½ tablespoons (about 25-28 grams) for half an egg.
- You can press baked gingerbread cookies on top of baked gingerdoodles if you choose not to make both doughs; however, those cookies will be less soft.
- If using gingerbread cutters smaller than 2 inches, the cookies will cover less surface area on the gingerdoodles.
- The dough can be quite sticky or soft in humid or cold climates—adding a tablespoon or two of flour can help achieve a better consistency.
- Be sure to chill the dough thoroughly, as this improves handling and final texture for both doughs.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
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