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Gingerbread Snickerdoodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 3 reviews
  • Author: Emily
  • 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

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 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.
  2. Roll and Cut Gingerbread Dough: Roll the chilled dough on a lightly floured surface to 1/4 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.
  3. 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).
  4. Prepare Dry Ingredients for Gingerdoodle Dough: In a medium bowl, combine flour, cream of tartar, baking soda, baking powder, and salt. Set aside.
  5. 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.
  6. 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.
  7. Prepare Spiced Sugar Coating: In a small bowl, mix granulated sugar and gingerbread spice.
  8. 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.
  9. 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.
  10. 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 1/2 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

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