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Gingerbread Snickerdoodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 46 reviews
  • Author: Riley
  • 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

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, 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.
  2. 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.
  3. 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).
  4. Combine Dry Ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, baking powder, and salt. Set aside.
  5. Mix Sugars and Molasses with Browned Butter: Whisk granulated sugar, brown sugar, and molasses into the cooled browned butter until smooth.
  6. Add Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla paste or extract until combined.
  7. 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.
  8. Prepare Spiced Sugar: In a small bowl, combine granulated sugar and gingerbread spice for rolling the dough.
  9. 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.
  10. 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

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