Gingerbread Snickerdoodles aka Gingerdoodles are a soft and chewy spiced molasses cookie rolled in a cinnamon sugar coating. They have a warm and cozy flavor that screams comfort in every bite!
These gingerbread snickerdoodles are the best combination of my ginger molasses cookies and my snickerdoodle cookies. They're extremely flavorful and very easy to make!
If you love gingerbread then you must also try my molasses crinkle cookies, my gingerbread blondies and my gingerbread layered cake with cream cheese frosting.
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Why You Will Love These Cookies
- Soft & Chewy: These cookies have a very soft and chewy texture.
- Warm Spices: These cookies have so much flavor for the molasses, ginger, cinnamon and cloves.
- Cinnamon Sugar: Anything coated in cinnamon and sugar is bound to be good!
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter, but unsalted is fine as well.
- Sugar: You will use a combination of both granulated and brown sugar for these cookies.
- Molasses: Make sure it is unsulphured molasses.
- Flour: If you have a scale I always suggest using it to weigh your dry ingredients. If not, just lightly spoon flour into the measuring cup.
Step by Step Instructions
- Step 1: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3-4 minutes.
- Step 2: Add molasses, egg and vanilla and mix until all combined.
- Step 3: Slowly mix in flour, salt, soda, ginger, cinnamon and cloves, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Step 4: Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Cover and chill the dough for at least 2 hours.
- Step 5: Mix cinnamon and sugar in a small bowl. Roll each cookie ball in cinnamon sugar. Place 6 cookies on a baking sheet.
- Step 6: Bake the cookies for 10-12 minutes. You're looking for a nice light golden brown around the edges, and some crackling along the top. Sprinkle cookies with a little extra cinnamon sugar right when they come out of the oven.
Expert Baking Tips
- Make sure your butter is not too soft when you begin mixing these cookies or they will spread very thin.
- If you want a thicker cookie, use half butter and half shortening.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, I would suggest about ½ cup of chocolate chips or chunks.
Yes, just sub in 1:1 ratio gluten free flour. My favorite brand is cup4cup.
Usually if your cookies spread thin it is because your butter was too soft or you didn't add quite enough flour.
Storing & Freezing
These gingerbread snickerdoodles can be stored in an airtight container or a ziplock bag for 3-4 days at room temperature.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time, or as needed, just add on an extra minute or two to baking.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Gingerbread Snickerdoodles
Ingredients
- 10 tablespoons salted butter
- ¾ cups (150 g) granulated sugar
- ¼ cup (55 g) brown sugar
- ¼ cup (56 g) molasses
- 1 large egg room temp
- 2 teaspoons vanilla
- 2 cups (297 g) + 2 tablespoons all-purpose flour
- ½ teaspoon (0.5 teaspoon) salt
- 1½ teaspoons (1.5 teaspoons) baking soda
- 1½ teaspoons (1.5 teaspoons) ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon (0.5 teaspoon) cloves
- ¼ cup (50 g) granulated sugar for rolling cookies
- 1 tablespoon cinnamon for rolling cookies
Instructions
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3-4 minutes.
- Add molasses, egg and vanilla and mix until all combined.
- Slowly mix in flour, salt, soda, ginger, cinnamon and cloves, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Cover and chill for at least 2 hours.
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- In a small bowl mix together the cinnamon and sugar. Roll each cookie ball in cinnamon sugar. Place 6 cookies on a baking sheet.
- Bake the cookies for 10-12 minutes. You're looking for a nice light golden brown around the edges, and some crackling along the top. Sprinkle cookies with a little extra cinnamon sugar right when they come out of the oven.
Bailey
The perfect holiday cookie!
Sandy
I love everything about this cookie! Chewy goodness with my favorite spices! So good!
laura
These gingerbread snickerdoodles are delicious!!!!
Ashley Lay
SO SO SO good!! These were the first cookies to go and everyone requested more!