Gingerbread Snickerdoodles Recipe
A cross between a molasses cookie and a classic snickerdoodle, gingerbread snickerdoodles are going to be your new favorite holiday cookie!
How to Make the Best Gingerbread Snickerdoodles
These gingerbread snickerdoodles are the perfect blend of two beloved cookie classics—the warmth and depth of gingerbread combined with the fun, spiced sugar coating of a traditional snickerdoodle. The molasses gives them a rich, complex flavor while the spices create that quintessential holiday taste that keeps you coming back for more.
What makes these cookies so special is the contrast in textures and flavors. The dough is soft and chewy thanks to the butter and molasses, while the spiced sugar coating provides a delightful crispy exterior and extra burst of cinnamon and ginger flavor. They’re the ideal cookie for holiday gatherings, festive parties, or simply enjoying with a warm cup of coffee on a cold winter day.
Baking these cookies will fill your kitchen with the most wonderful aroma of warm spices, cinnamon, and ginger. Your family and friends will be absolutely amazed when you tell them you made these from scratch—they taste like they came from a professional bakery.
Gingerbread Snickerdoodles
A cross between a molasses cookie and a classic snickerdoodle, gingerbread snickerdoodles are going to be your new favorite holiday cookie!
Ingredients
Cookie Dough
Spiced Sugar Coating
Instructions
Prepare
- Preheat the oven to 350°F. Line 2 to 3 baking sheets with parchment paper.
- In a medium bowl, combine the flour, cornstarch, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Mix Dough
- In the bowl of a standing mixer or with a hand mixer, beat the butter on medium speed until pale and fluffy, about 2 minutes.
- Add the brown and granulated sugar and beat on medium speed until combined and fluffy.
- Reduce the speed to medium-low and combine the egg and vanilla with the batter. Scrape down the sides and bottom of the bowl, add the molasses and beat until combined, about 1 minute.
- Add the dry ingredients to the bowl and beat to combine, scraping down the bowl if needed.
Bake
- In a small bowl combine the sugar and spices for the spiced sugar coating.
- Scoop about 1½ to 2 tablespoons of dough, roll gently into a ball, and roll through the spiced sugar mixture.
- Place on parchment or silpat lined baking sheets.
- Bake the cookies for 12 to 14 minutes. Let cool for 5 minutes on the sheet tray.
Notes
- These cookies have a soft, chewy center with crispy spiced edges.
- Store in an airtight container for up to 5 days.
- The dough can be prepared ahead and refrigerated for up to 24 hours before baking.