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–+ servings
a few gingerbread snickerdoodles on a cookie sheet with cinnamon sugar in a bowl.

Gingerbread Snickerdoodles

Brooke Homec
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!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 10 minutes
chill dough 2 hours
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 14
Calories 234 kcal

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.

Notes

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.

Nutrition

Serving: 1servingCalories: 234kcalCarbohydrates: 37gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 274mgPotassium: 131mgFiber: 1gSugar: 23gVitamin A: 272IUVitamin C: 0.03mgCalcium: 31mgIron: 1mg
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