There’s something incredibly cozy about the blend of warm spices and soft textures in a Gingerbread Snickerdoodles Recipe. Combining the classic cinnamon-sugar crunch with a spicy gingerbread twist makes these cookies unforgettable, perfect for sharing during holiday seasons or whenever you want a little sweet comfort.
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Why You'll Love This Recipe
I’m genuinely excited to share this Gingerbread Snickerdoodles Recipe because it merges two favorite cookies into one brilliant, cozy treat. Every bite bursts with spicy molasses, buttery goodness, and that quintessential snickerdoodle cinnamon sugar coating. The balance here is truly something special.
- Double Flavor Delight: You get the soft chew of snickerdoodles topped with delicate, spiced gingerbread cutouts for a unique combo.
- Perfect Spice Blend: The gingerbread spice adds warmth without overpowering—just enough to feel festive and comforting.
- Make-Ahead Friendly: The dough chills beautifully overnight, letting you prepare in advance and bake fresh cookies effortlessly.
- Great for Gifting: These cookies present beautifully and stay soft, making them fabulous for sharing your baking love.
Ingredients & Why They Work
Every ingredient in this Gingerbread Snickerdoodles Recipe plays its part to deliver incredible flavor and texture. From the molasses that provides that signature richness to the cream of tartar that ensures perfect snickerdoodle chew, these components come together wonderfully.
- All-purpose flour: The base that gives structure but staying light enough for softness in the final cookie.
- Baking soda & cream of tartar: Create the classic snickerdoodle texture with a subtle tang and chewiness.
- Gingerbread spice: A warm blend of ginger, cinnamon, cloves, and nutmeg that infuses cozy flavors.
- Unsalted butter: Adds richness; browning it enhances nutty flavors for the gingerdoodle dough.
- Brown sugar & granulated sugar: Provide moisture, sweetness, and help develop that tender chew.
- Unsulphured molasses: Deepens flavor with its molasses tang, essential for the holiday spirit.
- Eggs: Bind everything together and add tenderness and moisture.
- Vanilla extract or paste: Rounds out the flavors with gentle sweetness and aroma.
- Salt: Balances the sweetness and enhances depth of all spices and flavors.
Make It Your Way
While I usually follow the recipe closely to lock in that harmonious gingerbread and classic snickerdoodle taste, I encourage you to make this Gingerbread Snickerdoodles Recipe your own by playing with spices or mix-ins.
- Variation: I once added a teaspoon of ground cardamom for an exotic touch, and it was a hit at our holiday gathering.
- Dietary tweaks: For dairy-free, try swapping butter with a plant-based alternative and see how you like the texture changes.
- Seasonal flair: Incorporate mini white chocolate chips or chopped candied ginger for added texture that complements the spices.
Step-by-Step: How I Make Gingerbread Snickerdoodles Recipe
Step 1: Whipping up the Gingerbread Cookie Dough
Start by mixing your dry ingredients—flour, baking soda, salt, and that fragrant gingerbread spice—in a small bowl. Then, cream your butter with brown sugar and molasses until the mixture looks fluffy and rich. When you add the egg and vanilla, don’t worry if it looks a bit curdled; that’s totally normal here. Finally, incorporate the dry mix at low speed and wrap it into a disc to chill in the fridge for at least 3-4 hours, or overnight if you can plan ahead. This chilling step is key for cleanly cutting out your gingerbread shapes and intensifies the flavors beautifully.
Step 2: Baking the Gingerbread Men
Once chilled, roll the dough out to about ¼-inch thickness on a lightly floured surface. Use a gingerbread man cutter roughly 2.2 inches tall—this size covers your cookies perfectly. Cut as many shapes as you can, rerolling the dough twice if needed, always chilling it between rolls to keep it manageable. Place the cutouts on parchment-lined trays and cover them while chilling until baking time. This keeps them firm and prevents spreading in the oven.
Step 3: Making the Gingerdoodle Dough
This part might seem a little fancy, but browning the butter is the secret to a richer, deeper cookie flavor. Melt the butter over medium heat until it foams and turns golden brown with those irresistible nutty aromas. Scrape every browned bit into a bowl, stir in your gingerbread spice, and let it cool to room temp. Meanwhile, whisk your dry ingredients separately, then combine sugars and molasses into the browned butter. Add the egg, yolk, and vanilla and gently fold in the flour mix using a spatula. Resting the dough for 10 minutes makes it easier to scoop, plus if it feels sticky, little extra flour helps. Roll each dough ball in your spiced sugar mixture, and place a gingerbread man cookie on top, creating that signature layover. Chill again for 3-4 hours—patience here really pays off!
Step 4: Baking and Finishing Touches
Preheat your oven to 350°F (180°C) and line 2-3 baking sheets with parchment paper. Position your chilled dough balls about 2 inches apart (6-7 per tray works best), and bake for 10-12 minutes. Watch for light golden edges—don’t overbake or the centers won’t be wonderfully soft. Right after baking, sprinkle a little extra gingerbread spiced sugar on top for a pretty, sweet finish. Then, shift the trays to a wire rack to cool fully. It’s one of those moments where the smell alone makes you want to dive in immediately!
Top Tip
From testing this Gingerbread Snickerdoodles Recipe multiple times, I’ve learned a few tricks that make all the difference between 'just okay' cookies and truly spectacular ones.
- Spoon-Level Flour: Measuring flour correctly is critical—never scoop directly from the bag, instead fluff and spoon into your cup or weigh it to avoid dense cookies.
- Chill Twice: Both doughs benefit from resting in the fridge; don’t skip this or you’ll get cookie spread and lost shapes.
- Brown the Butter Carefully: Watch closely to get that perfect amber color and nutty aroma without burning—it enhances flavor so much!
- Don’t Overbake: Snickerdoodles are best soft; if baked too long they tend to dry out—pull them just as edges turn golden.
How to Serve Gingerbread Snickerdoodles Recipe
Garnishes
I love dusting the finished cookies with a little extra cinnamon-sugar blend or even a gentle sprinkle of powdered sugar for a snow-kissed look. For a festive crowd, a small dab of cream cheese frosting or a drizzle of melted white chocolate elevates them instantly.
Side Dishes
These snickerdoodles pair wonderfully with a hot cup of chai tea or spiced coffee to echo the warm spices. You might also enjoy them alongside a scoop of vanilla ice cream or a simple pot of mulled apple cider when sharing with guests.
Creative Ways to Present
Try arranging these cookies on a rustic wooden platter garnished with fresh rosemary sprigs and cranberries for a holiday centerpiece. For gifting, stack them in a clear cellophane bag tied with twine and a cinnamon stick—it looks charming and smells divine!
Make Ahead and Storage
Storing Leftovers
I keep leftover Gingerbread Snickerdoodles in an airtight container at room temperature, layering parchment paper between them. They stay soft and flavorful for up to 5 days if properly sealed — but honestly, they rarely last that long in my house.
Freezing
This recipe freezes beautifully! I freeze the dough balls separately on a tray, then transfer them into a freezer bag. When you’re ready, thaw them overnight in the fridge and bake as usual to enjoy fresh, soft cookies anytime.
Reheating
To revive a slightly stale cookie, I pop it in the microwave for 10-15 seconds or warm it gently in the oven for a few minutes. This brings back that fresh-baked softness without drying it out.
Frequently Asked Questions:
Yes! You can definitely make just the gingerdoodle dough if you prefer simpler cookies, though the gingerbread cutouts add a classic shape and spicy crunch that’s really special.
Whisk one large egg in a small bowl and measure out 1 ½ tablespoons or about 25-28 grams to use half. This ensures consistency without guessing.
Chilling the gingerbread dough makes it easier to roll and cut shapes without sticking or tearing. The second chill solidifies the gingerbread pieces on top and helps the dough keep its shape during baking.
It’s a combination of cream of tartar, the brown sugar content, and careful baking time. Avoiding overbaking keeps the centers soft and the edges just firm enough for that perfect chew.
Final Thoughts
This Gingerbread Snickerdoodles Recipe is one of my favorite ways to feel instantly nostalgic and festive no matter the time of year. The mix of textures, spices, and that little bit of molasses magic always brings a smile to my face. I hope you enjoy baking and sharing these cookies as much as I love making them — they’re like a warm hug in cookie form!
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 classic warm spices of gingerbread with the soft, chewy texture of traditional snickerdoodles. This festive dessert features a rich gingerbread cookie base topped with a spiced snickerdoodle dough, baked to perfection and finished with a sprinkling of gingerbread spiced sugar for an irresistible holiday treat.
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 molasses
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla paste or extract
For the Gingerbread Spiced Sugar
- ¼ cup granulated sugar
- 1 teaspoon gingerbread spice
Instructions
- Prepare Gingerbread Cookie Dough: In a small bowl, whisk together the flour, baking soda, salt, and gingerbread spice. In a stand mixer bowl, cream the butter, brown sugar, and molasses on medium speed for 2 minutes until fluffy. Add the beaten egg and vanilla extract, mixing just until combined, scraping down the bowl if needed. Gradually mix in the flour mixture on low speed until combined. Wrap the dough in plastic wrap, flatten into a disc, and refrigerate for at least 3-4 hours or overnight.
- Roll and Cut Gingerbread Dough: After chilling, roll the dough on a lightly floured surface to ¼ inch thickness. Use a 2.2-inch gingerbread cookie cutter to cut cookies. Reroll dough as needed, chilling between rolls. Transfer cookies to a parchment-lined tray and refrigerate until ready to use.
- Make Gingerdoodle Dough: In a stainless steel pan over medium heat, cook the butter, stirring occasionally, until foamy and browned with amber milk solids at the bottom. Remove from heat and pour into a large bowl, scraping all browned bits. Stir in gingerbread spice and let cool to room temperature (about 45-60 minutes).
- Mix Dry Ingredients for Gingerdoodle: In a medium bowl, combine flour, cream of tartar, baking soda, baking powder, and salt. Set aside.
- Combine Sugars and Molasses with Butter: Whisk granulated sugar, brown sugar, and molasses into the cooled browned butter.
- Add Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla extract or paste until combined.
- Fold Dry Ingredients: Fold the flour mixture into the wet ingredients with a rubber spatula until just combined. Let the dough rest for 10 minutes. If too soft or sticky, add 1-2 tablespoons of flour to achieve scoopable consistency.
- Prepare Gingerbread Spiced Sugar: Mix granulated sugar and gingerbread spice in a small bowl.
- Scoop and Coat Dough Balls: Using a 3-tablespoon scoop, form dough balls and roll each in the spiced sugar. Place each dough ball on a parchment-lined baking tray. Place one chilled gingerbread cookie on top of each dough ball. Cover and refrigerate the assembled cookies for at least 3-4 hours before baking.
- Bake the Cookies: Preheat oven to 350°F (180°C). Line 2-3 baking sheets with parchment paper. Place 6-7 cold dough balls per tray, bake for 12 minutes. Remove from oven and sprinkle with additional spiced sugar. Let cool on the baking tray on a wire rack before enjoying.
Notes
- Measure dry ingredients using the spoon-and-level method or a kitchen scale for best accuracy.
- To measure the half egg, whisk one whole egg and measure out 1 ½ tablespoons or 25-28 grams.
- If not making both doughs, you can press baked gingerbread cookies on top of snickerdoodles, but the cookies won’t be as soft.
- Use a 2-inch or larger gingerbread cookie cutter for best coverage on the cookie surface.
- Chilling the dough thoroughly is essential as the dough is sticky and hard to handle when warm.
- Browned butter adds a rich, nutty flavor so cook it carefully without burning.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
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