Gingerbread Snickerdoodles ~ soft, buttery, chewy snickerdoodle dough is infused with molasses and coated with sugar and classic gingerbread spices for a holiday-ready twist on a favorite cookie!
Holiday baking is all about tradition, but who says you can’t mess with tradition every now and then?
These gingerbread snickerdoodles have the pillow-y, chewy texture of a classic snickerdoodle, paired with the warm, inviting spices of traditional gingerbread. Their golden color makes them a pretty accent for any holiday assortment, and they’ll be a hit with anyone who appreciates a simple, classic cookie, with a twist.
What is a snickerdoodle?
Snickerdoodles are about as traditional as you can get. They’re a drop sugar cookie that’s rolled in cinnamon sugar. They bake up soft and puffy and develop their characteristic wrinkles as they cool.
Why are they called snickerdoodles?
Nobody is quite sure, The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudel (“Crinkly Noodles”.) I’m not buying that one. Most likely they’re an old New England invention, they start showing up in publications at the end of the 19th century. Wherever they originated, Snickerdoodles are a vintage recipe that’s stood the test of time.
The combination of the soft, chewy texture of these cookies and the blend of holiday spices is super comforting and homey ~ I think they would be the perfect thing to bring to holiday dinners and parties, or to the office.
More classic holiday cookies to try this season ~
Recipe adapted from Bon Appetit
for the cookies
- 2 1/2 cups flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup 2 sticks butter, melted and slightly cooled
- 1/2 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 6 tablespoons molasses (or about 1/3 cup)
- 4 tbsp granulated sugar
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1 tsp ginger
- 1 tsp cinnamon
- Preheat oven for 400F
- Whisk together the flour, baking soda, cream of tartar and salt and set aside.
- Beat the butter, brown sugar, and sugar in a stand mixer or using electric hand mixer until combined.
- Add the eggs and molasses and beat until the mixture is pale yellow and thickened, about 2 minutes.
- Add the flour mixture slowly and continue to beat until just combined (the dough is soft, this is OK!)
- Whisk together the sugar coating ingredients in a small bowl.
- Using a small melon scooper or a tablespoon, form round balls with the dough and coat with the sugar toping. Place on a parchment-paper lined baking sheet and bake for 6-10 minutes. The cookies will be soft when they come out of the oven but will firm up as they cool. They should be slightly brown and crisp on the bottom.
- Allow to cool on the baking sheet until they are firm enough to move, then finish cooling on a rack.
- Optional: sprinkle a little more of the sugar mixture on top of the cookies when they come out of the oven for a bit of extra sparkle.