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Gingerbread Snickerdoodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 59 reviews
  • Author: Piper
  • 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

Scale

Gingerbread Cookie Dough

  • 1 3/4 cup all-purpose flour
  • 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
  • 1/2 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract

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 molasses
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla paste or extract

Gingerbread Spiced Sugar

  • 1/4 cup granulated sugar
  • 1 teaspoon gingerbread spice

Instructions

  1. Make the Gingerbread Cookie Dough: In a small bowl, whisk together the flour, baking soda, salt, and gingerbread spice until well combined. Set aside.
  2. 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.
  3. 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.
  4. Combine Flour Mixture: Add the dry flour mixture to the wet ingredients on low speed and mix until just combined.
  5. 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.
  6. Roll and Cut Cookies: Once chilled, roll the dough on a lightly floured surface to about 1/4 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.
  7. Prepare for Baking: Transfer cut cookies to a parchment-lined baking tray. Cover with plastic wrap and refrigerate until ready to use.
  8. 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.
  9. Mix Dry Ingredients: In a medium bowl, combine flour, cream of tartar, baking soda, baking powder, and salt. Set aside.
  10. Combine Sugars and Molasses with Butter: Whisk the granulated sugar, light brown sugar, and molasses into the cooled browned butter.
  11. Add Eggs and Vanilla: Whisk in the egg, egg yolk, and vanilla extract or paste until fully incorporated.
  12. 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.
  13. Prepare Gingerbread Spiced Sugar: In a small bowl, mix granulated sugar and gingerbread spice thoroughly.
  14. 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.
  15. 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.
  16. 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

Find it online: https://piperplates.com/gingerbread-snickerdoodles-recipe/