Snickerdoodles, but make them ✨gingerbread.✨
These gingerdoodles (aka gingerbread snickerdoodles) start with my brown butter snickerdoodle cookie base— soft, gooey, and perfectly spiced— then get packed with extra warmth from ginger, allspice, and cloves.
When I was testing this recipe, I actually dreamed (literally!) that I baked them with tiny gingerbread cookies on top. The next morning, I ran straight to the kitchen… and they turned out even better than I imagined!
You’ll see plenty of snickerdoodles at the bakery this time of year, but none as festive as these.
Picture them nestled in cookie boxes with sparkly sugar cookies, hot chocolate cookies, and molasses crinkle cookies, a mix that looks straight out of a bakery display.
The gingerbread cookie dough takes an extra step of effort, but every second is worth it. They stay soft even after baking, adding even more cozy gingerbread flavor in every bite.
Full recipe below!
The Baking Process (With Photos!)
1
Brown the butter, then stir in the gingerbread spice to bloom. Blooming the gingerbread spices in warm butter releases their oils and deepens the flavor, resulting in a bolder ginger and cinnamon kick in every bite.
2
Whisk in the sugar, molasses, eggs, and vanilla until thick and glossy. The dough comes together just like my pumpkin snickerdoodle cookies, only this version skips the pumpkin and adds molasses for a classic gingerbread flavor.
3
Fold in the dry ingredients until just combined, then scoop the dough into three-tablespoon portions. A spring-loaded cookie scoop will be your best friend, especially when you’re baking up a storm.
4
Roll each dough ball in spiced sugar, then top with a gingerbread cookie. Unfortunately, you will need to chill the dough before baking. A minimum of 3-4 hours is perfect.
🌟 If you’re thinking, Cambrea, I do not have time to make two doughs, I hear you. Bake them as is, then press a baked gingerbread cookie on top. Same festive look, just a crispier gingerbread bite!
I hope these cookies bring a little extra joy to your holiday baking this year.
And if you’re craving something warm-from-the-oven and extra cozy, my gingerbread cinnamon rolls are the next thing you have to bake. 🫶🏻
— Cambrea
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Gingerbread Snickerdoodles
Equipment
Ingredients
For the Gingerbread Cookie Dough
- 1 3/4 cup all-purpose flour, *See notes below for measuring*
- 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, Grandma’s molasses recommended
- 1/2 large egg, lightly beaten (See notes for measuring)
- 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 Grandma’s 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
Make the Gingerbread Cookie Dough
- Please note that this dough must be chilled for a minimum of 3-4 hours. I always make mine the day before and let it chill overnight.
- In a small bowl, combine the flour, baking soda, salt, and gingerbread spice. Set aside.1 3/4 cup (227 g) all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon fine sea salt, 1 tablespoon gingerbread spice
- In a stand mixer bowl, cream the butter, brown sugar, and molasses on medium speed for 2 minutes until combined and fluffy.5 tablespoons (70 g) unsalted butter, 1/3 cup + 1 tablespoon (75 g) packed brown sugar, 1/3 cup (100 g) unsulphured molasses
- Mix in the egg and vanilla until just combined. Scrape down the bowl. It’s normal if it looks a little curdled!1/2 (25 g) large egg, 1/2 teaspoon vanilla extract
- Mix in the flour mixture on low speed until just combined.
- Loosely wrap the gingerbread dough in plastic wrap, then use a rolling pin to flatten it into a disc. Refrigerate for a minimum of 3-4 hours or up to 3 days.
- After the dough is chilled, roll it out on a lightly floured surface to ¼” thickness. Use a ~2” gingerbread cookie cutter to cut out as many cookies as possible. You can reroll the dough twice, chilling it in between rolls as the dough is hard to work with when warm.
- Transfer the cut out cookies to a parchment lined baking 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 it looks foamy, smells nutty, and the bottom is covered in amber brown milk solids.14 1/2 tablespoons (202 g) unsalted European butter
- Take the pan off the heat and pour the butter into a large bowl. Make sure to scrape all of the butter and browned bits from the pan with a rubber spatula. You should have about 170 g or 3/4 cup browned butter. Stir in the gingerbread spice, then set it aside until it cools to room temperature. The time it takes varies—for me, 45-60 minutes is sufficient.2 1/2 teaspoons gingerbread spice
- In a medium bowl, combine the flour, cream of tartar, baking soda, baking powder, and salt. Set aside.2 cups + 2 tablespoons (275 g) all-purpose flour, 1 1/2 teaspoons (4 g) cream of tartar, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Whisk the brown sugar, granulated sugar, and molasses into the browned butter.1/2 cup (100 g) granulated sugar, 1/3 cup + 1 tablespoon + 1 teaspoon (90 g) light brown sugar packed, 1/4 cup (70 g) unsulphured Grandma’s molasses
- Whisk in the egg, egg yolk, and vanilla.1 (50 g) large egg, 1 (18 g) large egg yolk, 2 teaspoons vanilla paste or extract
- Use a rubber spatula to fold in the flour mixture until just combined. Set the bowl aside for 10 minutes so the dough is easier to scoop. Meanwhile, in a small bowl, combine the sugar and gingerbread spice.1/4 cup (50 g) granulated sugar, 1 teaspoon gingerbread spice
- Scoop the dough with a 3-tablespoon cookie scoop and roll it in the spiced sugar. Place them on a parchment-lined baking tray, placing one gingerbread cookie on the top of each one. Then, cover the tray and refrigerate for a minimum of 3-4 hours.
- When ready to bake, preheat the oven to 350°F/180°C and line 2-3 baking sheets with parchment paper.
- Place the cold dough balls on one of the lined baking trays (6-7 cookies per tray). Bake for 10-12 minutes. Sprinkle with more spiced sugar after baking, then let the pan cool on a wire rack. Enjoy!
Notes
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