The warm, cozy spices of gingerbread merge with the soft, cinnamon-sprinkled goodness of snickerdoodles in this irresistible **Gingerbread Snickerdoodles Recipe**. It’s the kind of treat that fills your kitchen with nostalgia and invites smiles with every bite.
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Why You'll Love This Recipe
Honestly, this Gingerbread Snickerdoodles Recipe has become a staple whenever I want cookies that are just a little extra-special without being complicated. The spice blend hits all the nostalgic notes, and the addition of a tiny gingerbread cookie on top? Pure magic.
- Perfect Spice Balance: The blend of gingerbread spices adds warmth without overpowering the subtle sweetness of snickerdoodles.
- Double Texture Delight: Combining soft, chewy dough with a slightly firmer gingerbread cookie top provides a wonderful textural contrast.
- Make-Ahead Friendly: The dough chills overnight beautifully, so you can prep ahead and bake whenever cravings hit.
- Impressively Festive: These cookies steal the show when you’re hosting or gifting during the holiday season.
Ingredients & Why They Work
I love how the ingredients in this Gingerbread Snickerdoodles Recipe come together, each playing a crucial role to build fabulous flavor and texture. A quick tip: use fresh spices and quality molasses for the best results.
- All-purpose flour: The base for both doughs, it gives structure without weighing them down.
- Baking soda and baking powder: These leavening agents ensure a tender, fluffy cookie with just the right rise.
- Gingerbread spice: A blend of cinnamon, ginger, cloves, and nutmeg that brings holiday cheer in every bite.
- Unsalted butter: Rich and creamy, crucial for that melt-in-your-mouth texture, especially when browned for the gingerdoodle dough.
- Brown sugar and granulated sugar: These balance moisture and sweetness; brown sugar adds chewiness and depth.
- Molasses: The heart of gingerbread flavor—it lends moisture and that signature deep sweetness.
- Eggs: Bind everything together and help the cookies stay tender.
- Vanilla extract or paste: Enhances the overall flavor and complements the spices perfectly.
- Cream of tartar: Gives snickerdoodles their classic tang and helps maintain soft texture.
- Fine sea salt: Balances sweetness and highlights the spices.
Make It Your Way
Here’s the fun part: I love tweaking this Gingerbread Snickerdoodles Recipe depending on the season or who I’m baking for. Feel free to make it truly yours by playing with spices or add-ins!
- Extra Crunch Variation: Sprinkle chopped crystallized ginger on top before baking for a little zing and delightful crunch — it’s a surprising twist I adore.
- Gluten-Free Option: I’ve swapped in a 1:1 gluten-free flour blend for the all-purpose flour with great success. Just make sure your blend includes xanthan gum.
- Vegan Adaptation: Substitute the butter for vegan margarine and use a flax egg instead of regular eggs; note texture might be a bit different but still delicious!
- Milk Chocolate Dipped: After baking, dip half the cookie in melted milk chocolate for an indulgent finish — a hit with kids and adults alike.
Step-by-Step: How I Make Gingerbread Snickerdoodles Recipe
Step 1: Whip up the Gingerbread Cookie Dough and Chill
Start by mixing your dry ingredients—flour, baking soda, salt, and spice—in a small bowl and set aside. Then cream butter, brown sugar, and molasses in your stand mixer until fluffy, about 2 minutes. Add half a lightly beaten egg and vanilla, mixing just until combined (don’t fret if it looks curdled!). Slowly fold in your dry mix on low speed. Shape this dough into a disc, wrap it tightly, and pop it into the fridge for at least 3-4 hours—overnight works even better for flavor and texture.
Step 2: Make the Gingerdoodle Dough with Browned Butter Bliss
Gently brown your butter over medium heat, watching closely until it foams and smells nutty—this aroma fills my kitchen with instant comfort! Pour it into a bowl, scraping every caramelized bit, then stir in gingerbread spice and let cool to room temp. Mix the dry ingredients—flour, cream of tartar, baking soda, baking powder, and salt—in another bowl. Whisk sugars and molasses into browned butter, then add the egg, yolk, and vanilla. Fold your dry mix in gently and let the dough rest for 10 minutes—this helps with handling later.
Step 3: Roll, Cut, and Combine the Doughs
Roll out your chilled gingerbread dough to ¼ inch thickness. Use a ~2.2” gingerbread man cookie cutter to cut out shapes and place these on a parchment-lined tray—re-roll the scraps after chilling if needed. Meanwhile, combine sugar and gingerbread spice in a small bowl for the coating. Scoop generous portions of the gingerdoodle dough, roll them in the spiced sugar, then press one mini gingerbread cookie on top of each. Cover and chill for another 3-4 hours before baking. Trust me, this resting step prevents spreading and keeps flavors sharp.
Step 4: Bake and Enjoy!
Preheat your oven to 350°F (180°C). Arrange your cookies spaced well on parchment-lined sheets—about 6-7 per tray works perfectly. Bake for 10-12 minutes or until edges are just set and tops crack slightly. Right out of the oven, sprinkle a bit more spiced sugar if you want that extra touch of sparkle. Let them cool on the tray for a few minutes before transferring to a wire rack. These are best enjoyed warm with a cup of tea or coffee!
Top Tip
Over the years, I’ve learned a few tricks that make this Gingerbread Snickerdoodles Recipe foolproof. These small adjustments save you from common pitfalls and help your cookies turn out just like mine.
- The Flour Measuring Secret: Avoid packing your flour—fluff it with a fork and spoon into your cup or better yet, use a kitchen scale for consistency every time.
- Chill Is Key: Don’t skip chilling the doughs—this prevents spreading and allows the gingerbread flavors to develop deeply.
- Brown Butter Patience: Let the browned butter cool completely before mixing into your dough to avoid scrambling the eggs.
- Cookie Cutter Size: Using a 2.2” cutter is my favorite for the perfect gingerbread man-to-cookie ratio, but feel free to experiment if you like smaller or larger designs.
How to Serve Gingerbread Snickerdoodles Recipe
Garnishes
I enjoy dusting these cookies lightly with a sprinkle of extra gingerbread spiced sugar to add just a bit of sparkle and extra flavor right before serving. Sometimes, a few festive sugar pearls or tiny edible gold stars on top bring a fun holiday vibe.
Side Dishes
Serve your Gingerbread Snickerdoodles alongside a creamy vanilla bean ice cream or a steaming cup of mulled cider for a cozy snack or dessert pairing that guests rave about.
Creative Ways to Present
For holiday parties, I've arranged them layered on a rustic wooden board with sprigs of fresh rosemary and cranberries tucked around for color and scent. They look stunning stacked in clear glass jars tied with ribbon as charming gifts too.
Make Ahead and Storage
Storing Leftovers
I store leftover Gingerbread Snickerdoodles in an airtight container at room temperature for up to a week. Lining the container with a paper towel helps absorb any excess moisture and keeps them perfectly soft yet not sticky.
Freezing
These cookies freeze fantastically! I freeze them in single layers between parchment paper in a freezer-safe container. When I want some, I thaw at room temp for about 30 minutes—still tasting fresh from the oven.
Reheating
To refresh chilled leftovers, I pop them in a 300°F oven for 5 minutes. This softens them up and revives the scent of those lovely spices. Just don’t overheat or they can dry out.
Frequently Asked Questions:
Yes! You can enjoy the gingerdoodle dough on its own or bake separate gingerbread cookies as a side. The topping adds a charming look and extra spice but isn’t necessary if you’re short on time.
I find it easiest to whisk one whole egg in a small bowl and then measure out 1 ½ tablespoons or about 25-28 grams. This saves you from cracking multiple eggs or guessing!
Browning the butter adds a rich, nutty flavor that really elevates the overall cookie. It’s worth the extra step because it gives the gingerdoodle dough a deeper, more complex taste that pairs beautifully with the gingerbread spice blend.
Chilling the dough thoroughly for at least 3-4 hours is crucial—it solidifies the fats and helps cookies keep their shape in the oven. Also, avoid baking on a warm baking tray and give the dough balls plenty of space to expand.
Final Thoughts
These Gingerbread Snickerdoodles have become one of my all-time favorite cookies to bring out during the chilly months. Baking them is such a joyful, almost meditative process—and the result is ridiculously delicious. I hope you give this recipe a try and get as much joy out of making and sharing them as I do. Trust me, once you’ve had a bite of these spiced, buttery cookies topped with tiny gingerbread friends, you’ll be hooked for life.
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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 soft texture of snickerdoodle cookies. This recipe features two doughs: a gingerbread cookie dough base and a gingerdoodle dough, topped with a spiced sugar and a mini gingerbread cookie. These festive cookies are perfect for holiday celebrations and take advantage of browning butter for a rich, nutty flavor.
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 fluffy. Mix in the egg and vanilla until just combined, scraping down the bowl. Add the flour mixture on low speed until combined. Wrap dough in plastic wrap, flatten into a disc, and refrigerate for 3-4 hours or overnight.
- Roll and Cut Gingerbread Dough: Roll the chilled dough 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 needed, chilling between rolls. Place cutouts on parchment-lined trays, cover with plastic wrap, and refrigerate until ready.
- Make the Gingerdoodle Dough: In a stainless steel pan over medium heat, cook butter until foamy with nutty aroma and amber brown milk solids appear. Remove from heat and transfer butter with browned bits into a bowl. Stir in gingerbread spice and let cool to room temperature (about 45-60 minutes).
- Prepare Dry Ingredients for Gingerdoodle Dough: In a medium bowl, combine flour, cream of tartar, baking soda, baking powder, and salt. Set aside.
- Mix Sugars and Molasses: Whisk the brown sugar, granulated sugar, and molasses into the browned butter. Add the egg, egg yolk, and vanilla and whisk until combined.
- Combine Wet and Dry Ingredients: Fold the flour mixture into the wet ingredients using a rubber spatula until just combined. Let dough rest 10 minutes to firm up; add 1-2 tablespoons flour if dough is too sticky.
- Prepare Spiced Sugar Coating: In a small bowl, mix granulated sugar and gingerbread spice.
- Form Cookies: Using a 3-tablespoon scoop, portion dough balls and roll them in the spiced sugar. Place each on a parchment-lined baking tray. Top each dough ball with one gingerbread cookie from the first dough. Cover and refrigerate for 3-4 hours.
- Preheat Oven and Bake: Preheat oven to 350°F (180°C). Line 2-3 baking sheets with parchment paper. Place chilled dough balls on a tray (6-7 per sheet) and bake for 12 minutes until set.
- Cool and Serve: Sprinkle baked cookies with additional spiced sugar, if desired. Cool cookies on wire racks before enjoying.
Notes
- Measure dry ingredients using the spoon-level method or a kitchen scale for best accuracy; avoid scooping directly with the cup to prevent over-measuring flour.
- For the egg, whisk it and measure 1 ½ tablespoons (about 25-28 grams) for the half egg amount.
- This gingerbread cookie dough recipe yields enough mini gingerbread men for two batches of gingerdoodles; if making only one dough, baked gingerbread cookies can be pressed atop gingerdoodles, but may not be as soft.
- If using gingerbread cutters smaller than 2 inches, the gingerbread cookies will not fully cover the snickerdoodles' surface as pictured.
- Browned butter is key to flavor; watch carefully to avoid burning and wait for the nutty amber stage.
- Refrigerate dough well to make rolling and cutting easier and help cookies maintain shape while baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
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