Nothing beats the cozy warmth and spicy sweetness of holiday cookies, and this Gingerbread Snickerdoodles Recipe combines two classics into one irresistible treat. Imagine rolling soft dough balls coated in spiced sugar, then topped with little gingerbread cookies that add just the right crunch and festive charm. Trust me, these cookies will quickly become a favorite you reach for again and again!
Jump to:
Why You'll Love This Recipe
I’ve always loved snickerdoodles for their soft texture and cinnamon-sugar coating, but adding the rich gingerbread flavor and those cute mini gingerbread men on top made this gingerbread snickerdoodles recipe truly special in my kitchen. It’s festive, fun, and bursting with cozy spices that remind me of family gatherings.
- Double the spice: Combines gingerbread spice in both the dough and sugary coating for a layered, festive flavor experience.
- Soft, chewy texture: The browned butter in the dough adds a nutty richness that keeps the cookies tender and irresistible.
- Playful presentation: Each snickerdoodle is topped with a mini gingerbread cookie, making every bite a delightful surprise.
- Perfect for holiday gifting: These charming cookies look as good as they taste, making them a thoughtful and delicious gift.
Ingredients & Why They Work
This Gingerbread Snickerdoodles Recipe strikes the perfect balance between spice, sweetness, and texture thanks to a smart blend of ingredients. Each has a purpose—whether it’s the molasses for that classic gingerbread depth or cream of tartar to give snickerdoodles their signature tang and chew.
- All-purpose flour: The versatile base that gives structure to the cookies without weighing them down.
- Baking soda: Helps with leavening the gingerbread dough just enough to keep it tender.
- Fine sea salt: Balances sweetness and enhances all the warm spice notes.
- Gingerbread spice: A fragrant mix of ginger, cinnamon, cloves, and nutmeg that defines the cookies’ cozy flavor.
- Unsalted butter: The star for richness and texture, browned in the gingerdoodle dough for that nutty complexity.
- Brown sugar: Adds moisture and a soft chew to the cookies.
- Molasses: Provides that deep, robust molasses flavor classic to gingerbread—Grandma’s molasses is my favorite here.
- Eggs & yolk: Bind the dough and add moisture for tenderness.
- Cream of tartar: Gives snickerdoodles their iconic tang and helps maintain soft texture.
- Baking powder: Works alongside baking soda to give a light, airy crumb.
- Granulated sugar: Used twice—in the dough and the spiced sugar coating for a perfect sweet crunch.
- Vanilla extract/paste: Rounds out flavors with a warm sweetness that complements the spices.
Make It Your Way
One of the things I really enjoy about this Gingerbread Snickerdoodles Recipe is how adaptable it is. After making it a few times, I’ve started tweaking the spice levels and adding a little orange zest for a bright twist that pairs beautifully with the molasses.
- Variation: Try swapping regular molasses for blackstrap molasses to deepen the flavor, but go light as its bitterness can overpower.
- Dietary tweaks: I’ve replaced half the butter with coconut oil for a dairy-free version that still keeps the cookies tender.
- Seasonal spin: Add a pinch of cardamom or allspice to the gingerbread spice mix for an extra holiday-special kick.
Step-by-Step: How I Make Gingerbread Snickerdoodles Recipe
Step 1: Whisk together the gingerbread dough ingredients
Start by mixing your dry ingredients: flour, baking soda, salt, and that wonderful gingerbread spice blend. Then, cream together butter, brown sugar, and molasses until fluffy—this step really builds a deep flavor base. When adding the egg and vanilla, don’t worry if the mix looks a bit curdled; that’s totally normal. Finally, slowly combine the dry ingredients and chill the dough. I always flatten mine into a disc before refrigeration to help it chill evenly. Plan ahead—this step tastes best after chilling overnight!
Step 2: Prepare the gingerdoodle dough with browned butter magic
Cooking the butter until browned is where the magic happens. You’ll notice a nutty aroma and amber color forming on the pan bottom—that’s flavor gold! Once off the heat, stir in the gingerbread spice and let it cool before whisking in sugars, molasses, eggs, and vanilla. Fold in the dry ingredients gently, then refrigerate the dough balls coated in spiced sugar. These chill for at least 3-4 hours, giving you tender, flavorful bites with that signature gingerdoodle tang.
Step 3: Shape the gingerbread cookies and assemble
Roll out the chilled gingerbread dough to about ¼ inch thick and cut out mini gingerbread cookies with a cutter around 2.2 inches. I recommend chilling right after cutting to keep the cookies from spreading. When your gingerdoodle dough balls are ready, place a mini gingerbread cookie on top before baking. This combo bakes beautifully into a soft snickerdoodle base with a delightfully spiced crunch on top.
Step 4: Bake and enjoy the cozy goodness
Bake at 350°F for about 10-12 minutes. Watch closely so they don't overbake—the edges should be set but the centers soft. After removing from the oven, sprinkle with a little extra spiced sugar and let them cool on a wire rack. The aroma filling your kitchen will be irresistible, and the first bite? Pure bliss with warm spices and chewy softness.
Top Tip
Having baked these cookies several times, I learned that chilling the dough for both components is non-negotiable. It helps control spreading and develops deeper flavors. Plus, using browned butter transforms the classic snickerdoodle into something extraordinary.
- Proper flour measuring: I always fluff the flour and spoon it into my measuring cup to avoid dense dough—a simple trick that really pays off.
- Roll dough thick: Keeping your dough at ¼ inch thickness ensures the cookies remain soft inside with just enough crunch from the gingerbread topper.
- Make ahead: The gingerbread cookie dough and gingerdoodle dough can be made days in advance and refrigerated separately, saving time on busy baking days.
- Sugar coating consistency: Make sure your spiced sugar isn’t too coarse so it sticks nicely and creates that classic snickerdoodle crackle.
How to Serve Gingerbread Snickerdoodles Recipe
Garnishes
I like sprinkling a little extra gingerbread spiced sugar over the warm cookies right after they bake—it adds an extra sparkle and a subtle crispy sweetness. A light dusting of powdered sugar or a drizzle of white chocolate also looks beautiful and adds a touch of elegance if you’re serving at a party.
Side Dishes
These cookies pair wonderfully with a hot cup of chai tea or mulled cider to keep the spice theme going. For a winter dessert platter, I like to add some candied nuts, fresh orange slices, and perhaps some whipped cream or vanilla ice cream alongside for guests to enjoy.
Creative Ways to Present
For holiday gatherings, I arrange these Gingerbread Snickerdoodles on a festive platter layered with pine sprigs, cinnamon sticks, and dried cranberries. Gift-wise, I package them in clear cello bags tied with twine and a cinnamon stick for an extra fragrant, thoughtful touch.
Make Ahead and Storage
Storing Leftovers
I store leftover Gingerbread Snickerdoodles in an airtight container at room temperature, layered between sheets of parchment paper. They stay soft and flavorful for up to 4 days, though honestly, they rarely last that long in my house!
Freezing
If you want to freeze these, I recommend freezing the dough balls before baking. Just shape and coat them in spiced sugar, then freeze individually on a tray before transferring to a freezer bag. When ready, bake straight from frozen with a minute or two added to the baking time.
Reheating
To revive leftover cookies, a quick 10-15 second zap in the microwave does wonders to soften them up. Or pop a few in the oven at 300°F for 5 minutes to bring back that freshly baked warmth and a bit of crisp on the edges.
Frequently Asked Questions:
Molasses is key to achieving the authentic gingerbread flavor and moisture; however, if you need a substitute, dark corn syrup or honey can work in a pinch, though the flavor and texture will slightly differ.
Chilling both the gingerbread and gingerdoodle dough thoroughly before baking is essential to control spreading. Also, avoid using too much butter or flour inconsistently, and keep the oven temperature steady at 350°F to bake them just right.
Absolutely! While the gingerbread people shape adds charm, any small cookie cutter will work. Just keep the size around 2 inches to ensure it fits well on top of the dough balls and bakes evenly.
Chilling the dough helps relax the gluten, firm up the butter, and deepen the flavors, resulting in tender, flavorful cookies with minimal spreading during baking. It also makes the dough easier to handle, especially when rolling out and cutting shapes.
Final Thoughts
This Gingerbread Snickerdoodles Recipe holds a special place in my holiday baking lineup—it's the perfect blend of tradition and playful creativity. I hope you’ll enjoy making these as much as I do, whether you’re cozying up with family or gifting them to friends. Once you taste that mix of warm spices, molasses depth, and soft snickerdoodle chew topped off with a mini gingerbread cookie, you’ll know exactly why I keep coming back to this recipe year after year.
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 warm, spicy flavors of gingerbread with the soft texture of classic snickerdoodle cookies. This festive dessert features a rich gingerbread cookie base topped with a molasses-infused, browned butter dough rolled in spiced sugar, perfect for holiday celebrations or cozy winter treats.
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, 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 combined and fluffy. Mix in the beaten egg and vanilla extract until just combined, scraping down the bowl; it may look curdled, which is normal. 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 at least 3-4 hours or up to 3 days. After chilling, roll the dough to ¼ inch thickness on a lightly floured surface, cut with a ~2.2 inch gingerbread cutter, and transfer cut cookies to a parchment lined tray. Cover with plastic wrap and refrigerate until ready to use.
- Make the Gingerdoodle Dough: In a stainless steel pan, cook the butter over medium heat, stirring occasionally until foamy, nutty smelling, with amber brown milk solids on the bottom. Remove from heat and transfer butter and browned bits into a large bowl. Stir in the gingerbread spice and allow to cool to room temperature (about 45-60 minutes). In a medium bowl, whisk together flour, cream of tartar, baking soda, baking powder, and salt. In the browned butter mixture, whisk in the granulated sugar, light brown sugar, and molasses. Add the egg, egg yolk, and vanilla, whisking to combine. Fold in the flour mixture gently with a spatula until just combined. Let sit for 10 minutes, adding 1-2 tablespoons flour if the dough is too soft or sticky.
- Prepare the Gingerbread Spiced Sugar: Combine granulated sugar and gingerbread spice in a small bowl.
- Form and Chill Cookies: Scoop gingerdoodle dough with a 3-tablespoon cookie scoop, roll each dough ball in the spiced sugar, and place on a parchment-lined baking tray. Place one chilled gingerbread cookie on top of each dough ball. Cover the tray and refrigerate for at least 3-4 hours.
- Bake the Cookies: Preheat the oven to 350°F (180°C). Line 2-3 baking sheets with parchment paper. Place 6-7 chilled dough balls per tray and bake for 12 minutes. After baking, sprinkle with additional spiced sugar and cool the trays on a wire rack before serving. Enjoy your gingerbread snickerdoodles!
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale for best results; avoid scooping flour directly with measuring cups.
- For the ½ large egg, whisk a whole egg in a small bowl and measure out 1 ½ tablespoons or 25-28 grams.
- This gingerbread cookie dough recipe yields enough mini gingerbread men for a double batch of gingerdoodles; alternatively, use pre-baked gingerbread cookies on top.
- If using smaller than 2-inch cutters, the gingerbread cookie may not cover the entire surface of the gingerdoodle cookie.
- Chilling dough is essential for proper texture and ease of working with the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
Leave a Reply