Description

Gingerbread Snickerdoodles are soft, chewy, and perfectly spiced cookies with warm flavors of ginger, cinnamon, and cloves. They are ideal for gifting, sharing, or enjoying with a cup of coffee or tea. This recipe guides you through each step for baking the ultimate soft, flavorful cookie.

Ingredients

2 1/2 cups all-purpose flour, spooned and leveled

2 tsp. ground ginger

2 tsp. ground cinnamon

1 1/2 tsp. cream of tartar

1 tsp. kosher salt

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

12 Tbsp. unsalted butter, cold, cut into cubes

1 1/4 cup brown sugar, packed (light or dark)

1/3 cup molasses (Grandma’s unsulphured molasses)

1 egg + 1 egg yolk, room temperature

2 tsp. Simply Organic Pure Madagascar Vanilla Extract

2 Tbsp. granulated sugar, or more for rolling

1/2 – 1 tsp. ground cinnamon

Instructions

1. Line 2 baking sheets with parchment paper or silicone baking mats.

2. Whisk together the flour, ginger, cinnamon, cream of tartar, salt, baking soda, baking powder, cloves, and nutmeg in a medium bowl.

3. Cream together the cold butter and brown sugar using a stand mixer until smooth, scraping down the sides as needed.

4. Add in the molasses and Simply Organic Pure Madagascar Vanilla Extract and mix until combined.

5. Add the egg and egg yolk and mix until incorporated.

6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

7. Using a 2 Tbsp. cookie scoop, portion the dough and chill for 30 minutes to 1 hour.

8. Mix granulated sugar and cinnamon in a small dish.

9. Roll chilled dough balls in the cinnamon sugar mixture until fully coated.

10. Place on prepared baking sheets, leaving 2 inches between each cookie.

11. Bake at 350°F for 10-11 minutes until edges are set but centers are soft.

12. Allow cookies to cool on the baking sheet for 2-3 minutes, then transfer to a cooling rack.

13. Optional: sprinkle remaining cinnamon sugar on top while cookies are still warm.

Notes

Cool completely and store in an airtight container for up to 1 week.

Freeze baked cookies in a freezer-safe bag or container for up to 3 months.

To freeze dough, scoop into 2 Tbsp. balls and freeze in a single layer.

Bake frozen dough by adding an extra 1-2 minutes to baking time.

You can make dough ahead and refrigerate for 2-3 days before baking.

Prep Time: 1 hour
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American