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Gingerbread Snickerdoodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 43 reviews
  • Author: Claire
  • 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

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 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 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 1/4 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.
  2. 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.
  3. Prepare the Gingerbread Spiced Sugar: Combine granulated sugar and gingerbread spice in a small bowl.
  4. 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.
  5. 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 1/2 large egg, whisk a whole egg in a small bowl and measure out 1 1/2 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

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