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Gingerbread Snickerdoodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews
  • Author: Lucy
  • Prep Time: 10 hours
  • Cook Time: 12 minutes
  • Total Time: 10 hours 12 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Gingerbread Snickerdoodles combine the warm spices of traditional gingerbread with the soft, chewy texture of classic snickerdoodle cookies. Featuring a unique two-dough method — a spiced gingerbread cookie base topped with a buttery gingerdoodle dough rolled in gingerbread spiced sugar — these festive cookies are perfect for holiday celebrations or any time you want a seasonal treat.

Ingredients

Scale

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

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

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 and set aside. In a stand mixer bowl, cream the unsalted butter, brown sugar, and molasses on medium speed for 2 minutes until fluffy. Mix in the half beaten egg and vanilla until combined, scraping down the bowl as needed even if the mixture looks a bit curdled. Add the flour mixture on low speed and combine just until incorporated. Wrap the dough loosely in plastic wrap and flatten into a disc using a rolling pin. Refrigerate for a minimum of 3-4 hours or up to 3 days.
  2. Roll and Cut Gingerbread Cookies: After chilling, roll the dough out on a lightly floured surface to 1/4 inch thickness. Use a gingerbread cookie cutter approximately 2.2 inches in size to cut out cookies. Reroll the scraps twice more, chilling again between rolls. Transfer gingerbread cutouts to parchment-lined baking trays, cover, and refrigerate until needed.
  3. Make the Gingerdoodle Dough: In a stainless steel pan over medium heat, cook the European butter until it foams, smells nutty, and the bottom is covered with amber brown milk solids. Remove from heat and pour the browned butter into a large bowl, scraping the pan well to include all browned bits. Stir in the gingerbread spice and let cool to room temperature for about 45-60 minutes. In a medium bowl, mix together flour, cream of tartar, baking soda, baking powder, and salt.
  4. Combine Dough Ingredients: Whisk the granulated sugar, light brown sugar, and molasses into the cooled browned butter. Add the large egg, egg yolk, and vanilla and whisk until combined. Fold in the dry flour mixture with a rubber spatula until just combined. Let the dough rest for 10 minutes to make it easier to scoop. If dough feels too sticky, add 1-2 tablespoons flour to reach a soft, scoopable consistency.
  5. Prepare Spiced Sugar and Chill Dough: Mix the granulated sugar and gingerbread spice in a small bowl. Using a 3-tablespoon cookie scoop, portion the gingerdoodle dough and roll each ball in the spiced sugar. Place dough balls on parchment-lined baking trays and top each with one previously chilled gingerbread cookie. Cover the tray and refrigerate dough for a minimum of 3-4 hours.
  6. Bake the Cookies: Preheat oven to 350°F (180°C) and line 2-3 baking sheets with parchment paper. Place cold dough balls on the trays spacing about 6-7 cookies per tray. Bake for 12 minutes until set. Immediately after baking, sprinkle cookies with more spiced sugar. Allow cookies to cool on the baking trays on wire racks before serving.

Notes

  • Measure your dry ingredients using the spoon-level method or a kitchen scale to avoid dense cookies from too much flour.
  • To measure the half egg, whisk a large egg then measure out 1 1/2 tablespoons or 25-28 grams.
  • If you choose not to make both doughs, baked gingerbread cookies can be pressed onto gingerdoodle cookies after baking but will be less soft.
  • Using cutters smaller than 2 inches will result in smaller gingerbread shapes that won’t cover the cookie tops fully.
  • Chilling dough thoroughly is essential for best texture and ease in handling.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 14 g
  • Sodium: 85 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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