There’s something truly magical about the warm spices hugging soft cookie dough in this Gingerbread Snickerdoodles Recipe. Combining the best of gingerbread and snickerdoodle worlds, it’s a cozy treat that’s just as fun to make as it is to devour — trust me, your kitchen will smell incredible.
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Why You'll Love This Recipe
Honestly, I fell in love with this Gingerbread Snickerdoodles Recipe because it captures all my favorite holiday flavors wrapped up in one perfectly chewy, slightly crisp cookie. It’s like the perfect hug from a classic gingerbread cookie and a cinnamon-sugar snickerdoodle.
- Perfect Seasonal Flair: It hits that cozy gingerbread spice note that feels like instant winter comfort in every bite.
- Unique Twist: Combining gingerbread cookie dough topped with gingerdoodle dough creates a satisfying texture and layered flavor experience.
- Make-Ahead Friendly: You chill these beauties for hours, or overnight, making them great to prep ahead for holiday parties or cozy nights in.
- Snack or Gift-Worthy: These cookies hold up well, making them fantastic for packing into holiday tins or sharing with friends.
Ingredients & Why They Work
There are two doughs here—the gingerbread cookie dough base and the gingerdoodle topping—plus that magical spiced sugar coating. Let me explain why each ingredient plays its role so you can shop and prep confidently.
- All-purpose flour: It provides the perfect sturdy yet tender body for both doughs; using the spoon-level method ensures you don’t end up with dense cookies.
- Baking soda, baking powder & cream of tartar: Those keep the cookies soft and chewy with just the right rise.
- Gingerbread spice: This blend of cinnamon, ginger, cloves, and nutmeg gives the cookies their signature cozy flavor. I always keep some pre-mixed for quick baking.
- Unsalted butter: Using room temperature butter for the gingerbread dough and browned European butter for the gingerdoodle makes all the difference in flavor richness.
- Brown sugar and granulated sugar: Brown sugar adds moisture and depth, while granulated sugar gives that crunch in the spiced sugar coating.
- Molasses: Classic and slightly bittersweet molasses is what truly makes these cookies taste like holiday magic.
- Eggs and egg yolks: Eggs bind the dough and contribute to that soft, chewy texture we’re after.
- Vanilla extract or paste: It rounds out the spices with a sweet background note.
- Gingerbread spiced sugar: A sprinkle of this on top keeps the cookies festive and addictively crunchy.
Make It Your Way
I love to tinker with this Gingerbread Snickerdoodles Recipe depending on the mood or occasion. It’s so forgiving and flexible that you can easily fine-tune it to your taste.
- Variation: Sometimes I swap out molasses for a darker blackstrap molasses to deepen the flavor, which creates a richer cookie but still keeps that gingery warmth.
- Dietary tweaks: For a dairy-free version, I’ve successfully used vegan butter with the same results—just be sure it’s at room temp for creaming.
- Size adjustments: Using a smaller gingerbread cookie cutter creates bite-sized versions perfect for dipping in tea or coffee.
Step-by-Step: How I Make Gingerbread Snickerdoodles Recipe
Step 1: Whip Up the Gingerbread Cookie Dough
Start by mixing your dry ingredients—flour, baking soda, salt, and that dreamy gingerbread spice—in a bowl. In your mixer, cream the butter, brown sugar, and molasses until everything’s fluffy and shiny, about two minutes on medium speed. Don’t rush this step—it makes the difference between a crumbly dough and one that melts in your mouth. Add in half an egg and vanilla, then slowly blend in the flour mixture. You’ll notice the dough looks a bit curdled—don’t panic, that’s totally normal! Wrap the dough in plastic and flatten into a disc before chilling it for at least 3-4 hours. Overnight is even better if you can wait.
Step 2: Roll and Cut Your Gingerbread Figures
Once your dough is chilled and firm, roll it out on a lightly floured surface to a ¼ inch thickness. Use a ~2.2 inch gingerbread cookie cutter to cut out figures—these will top your gingerdoodles later and give them that charming look. If you run out of dough, just reroll gently, chilling in between so the dough stays manageable. Place your cutouts on a parchment-lined tray and refrigerate while you prepare the gingerdoodle dough.
Step 3: Brown Butter and Mix the Gingerdoodle Dough
Now for my favorite part—browning the butter. Use European unsalted butter in a stainless steel pan over medium heat. Stir occasionally and watch for that lovely amber foamy stage when the bottom of the pan shines with browned bits. Pour this into a bowl, scraping every bit out because that flavor is gold. Mix in the gingerbread spice and let it cool for 45-60 minutes—the dough absorbs this flavor best when the butter is cool but not cold. Whisk your dry ingredients separately, then combine your sugars and molasses with the browned butter. Add eggs and vanilla before folding in the flour mix gently. Give the dough a rest for about 10 minutes to firm up before scooping.
Step 4: Assemble, Chill, and Bake to Perfection
Mix your spiced sugar and roll three-tablespoon scoops of gingerdoodle dough into it, then arrange them on your baking sheets. Place a chilled gingerbread cookie on top of each dough ball—this is the signature step that turns these into “snickerdoodles” with a twist. Cover, chill again for a minimum of 3-4 hours (this step is essential for flavor and texture), then bake at 350°F (180°C) for 10-12 minutes. Once baked, sprinkle with extra spiced sugar while warm, and cool on a wire rack.
Top Tip
From my baking adventures with this Gingerbread Snickerdoodles Recipe, I’ve learned a few small things that really make a big difference. These tips will help you avoid common pitfalls and get that bakery-quality texture at home.
- Brown Butter Magic: Take your time browning the butter; scraping the browned bits ensures your dough has that deep caramelized flavor that elevates these cookies.
- Flour Measuring: Never scoop your flour directly with the measuring cup; fluff it up and spoon it in, or better yet, use a kitchen scale for accurate results.
- Chill Patience: The dough has to chill multiple times—it’s tempting to skip, but this step ensures the cookies keep their shape and complexity of flavor.
- Cookie Cutter Size: Use cutters around 2.2 inches for perfect coverage of the gingerdoodle dough surface; smaller cutters won’t have that iconic look.
How to Serve Gingerbread Snickerdoodles Recipe
Garnishes
I usually keep it simple with a sprinkle of extra cinnamon sugar after baking—that little crunchy spark adds just the right pop of sweetness. For special occasions, a light dusting of powdered sugar or a drizzle of white chocolate adds a festive touch that looks as good as it tastes.
Side Dishes
These cookies make a delightful companion to a hot cup of chai tea, coffee, or even mulled cider. For a dessert spread, serve them alongside whipped cream or a scoop of vanilla bean ice cream—comfort food at its best.
Creative Ways to Present
During holidays, I like to present these on a rustic wooden board layered with evergreen sprigs. You can also arrange them in little cellophane bags tied with gingery twine for charming edible gifts. And my favorite: stack a small pile with parchment paper layers and wrap it in colorful paper as a last-minute host treat.
Make Ahead and Storage
Storing Leftovers
I keep leftover Gingerbread Snickerdoodles in an airtight container at room temperature for up to 4 days—they stay wonderfully soft and flavorful. If you prefer crispier edges, just leave the container open for a couple of hours before eating.
Freezing
These freeze beautifully—wrap the cookies tightly in plastic wrap and place in a freezer-safe container or zip-top bag. When I’m ready for fresh cookies, I thaw them overnight at room temperature.
Reheating
I find reheating in a 300°F oven for 5 minutes brings the cookies back to fresh-baked warmth without drying them out. Just be sure not to overheat so they stay tender inside.
Frequently Asked Questions:
Yes! The gingerbread cookie layer adds charm and a bit of texture contrast, but you can absolutely bake the gingerdoodle dough alone and still get delicious cookies.
Chilling firms up the dough, making it easier to shape and ensuring the cookies hold their structure during baking. It also helps develop deeper flavors and a tender texture.
Molasses is key for that authentic gingerbread flavor, but you can try using dark corn syrup or maple syrup in a pinch. Just keep in mind that the flavor and texture will be slightly different.
Properly stored in an airtight container, these cookies stay fresh for about 4-5 days at room temperature. For longer storage, freeze them and thaw before serving for best results.
Final Thoughts
Making these Gingerbread Snickerdoodles feels like a warm invitation to slow down and savor the season. The blend of spices combined with that chewy, soft texture always gets rave reviews wherever I share them. I can’t recommend this recipe enough — whether it’s a cozy night in or a treat to impress guests, give it a try and watch your cookie game reach new delicious heights!
Print
Gingerbread Snickerdoodles Recipe
- 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, chewy texture of snickerdoodle cookies. Featuring a rich browned butter dough spiced with gingerbread seasoning and topped with a delicate gingerbread cookie, these festive treats are perfect for holiday baking or any cozy occasion.
Ingredients
Gingerbread Cookie Dough
- 1 ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 tablespoon gingerbread spice
- 5 tablespoons unsalted butter, room temperature
- ⅓ cup + 1 tablespoon packed brown sugar
- ⅓ cup unsulphured molasses
- ½ large egg, lightly beaten
- ½ teaspoon vanilla extract
Gingerdoodle Cookie Dough
- 14 ½ tablespoons unsalted European butter
- 2 ½ teaspoons gingerbread spice
- 2 cups + 2 tablespoons all-purpose flour
- 1 ½ teaspoons cream of tartar
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup granulated sugar
- ⅓ cup + 1 tablespoon + 1 teaspoon light brown sugar packed
- ¼ cup unsulphured molasses
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla paste or extract
Gingerbread Spiced Sugar
- ¼ cup granulated sugar
- 1 teaspoon gingerbread spice
Instructions
- Make the Gingerbread Cookie Dough: In a small bowl, whisk together the flour, baking soda, salt, and gingerbread spice until well combined. Set aside.
- Cream Butter and Sugars: In a stand mixer bowl, beat the unsalted butter, brown sugar, and molasses on medium speed for 2 minutes until fluffy and fully combined.
- Add Egg and Vanilla: Mix in the lightly beaten half egg and vanilla extract until just incorporated. Scrape down the sides; the mixture may look slightly curdled, which is normal.
- Combine Flour Mixture: Add the dry flour mixture to the wet ingredients on low speed and mix until just combined.
- Chill Dough: Wrap the dough loosely in plastic wrap, then flatten it into a disc with a rolling pin. Refrigerate for at least 3-4 hours or up to 3 days.
- Roll and Cut Cookies: Once chilled, roll the dough on a lightly floured surface to about ¼ inch thickness. Use approximately 2.2-inch gingerbread cookie cutters to cut out shapes. Re-roll scraps up to two times, chilling between rolls as needed.
- Prepare for Baking: Transfer cut cookies to a parchment-lined baking tray. Cover with plastic wrap and refrigerate until ready to use.
- Make the Gingerdoodle Dough - Brown Butter: In a stainless steel pan over medium heat, cook the European butter, stirring occasionally until foamy, nutty in smell, and milk solids turn amber brown. Remove from heat and pour entire contents into a large bowl, scraping all browned bits. Cool to room temperature over 45-60 minutes.
- Mix Dry Ingredients: In a medium bowl, combine flour, cream of tartar, baking soda, baking powder, and salt. Set aside.
- Combine Sugars and Molasses with Butter: Whisk the granulated sugar, light brown sugar, and molasses into the cooled browned butter.
- Add Eggs and Vanilla: Whisk in the egg, egg yolk, and vanilla extract or paste until fully incorporated.
- Fold in Dry Ingredients: Use a rubber spatula to fold in the flour mixture just until combined. Let the dough rest 10 minutes to firm up. If too sticky, add 1-2 tablespoons of flour to form a scoopable dough.
- Prepare Gingerbread Spiced Sugar: In a small bowl, mix granulated sugar and gingerbread spice thoroughly.
- Scoop and Coat Dough: Using a 3-tablespoon cookie scoop, portion dough balls. Roll each dough ball in the spiced sugar and place them on a parchment-lined baking sheet. Place one chilled gingerbread cookie on top of each dough ball. Cover and refrigerate for at least 3-4 hours before baking.
- Bake Cookies: Preheat oven to 350°F (180°C). Line 2-3 baking sheets with parchment paper. Place cold dough balls on a sheet, 6-7 per tray.
- Bake and Finish: Bake cookies for 12 minutes until edges are set but centers remain soft. Immediately after baking, sprinkle with additional gingerbread spiced sugar if desired. Cool on baking tray on wire racks before serving.
Notes
- Measure your dry ingredients properly using the spoon and level method or a kitchen scale to ensure accurate results.
- For measuring half an egg, whisk the egg in a small bowl and measure out 1 ½ tablespoons (about 25-28 grams).
- The gingerbread cookie dough recipe makes enough shapes for a double batch of gingerdoodles; you can omit making the dough and press baked gingerbread cookies onto the snickerdoodles as alternatives.
- If using a gingerbread cookie cutter smaller than 2 inches, the gingerbread men will not fully cover the cookie surface.
- Browned butter adds a nutty depth but be cautious not to burn it; amber color and nutty aroma indicate proper browning.
- Keep dough chilled until baking to prevent spreading and maintain shape.
- If dough feels sticky due to humidity or temperature, adding a bit of flour can help achieve the proper consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
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