Gingerbread Snickerdoodles
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These Gingerbread Snickerdoodles (aka Gingerdoodles) are soft, chewy and full of warm spices. They’re perfect for the holidays!
These Gingerbread Snickerdoodles (aka Gingerdoodles) are a festive mashup between two classic holiday cookies! They have that signature snickerdoodle tang and are flavored with molasses, brown sugar, cinnamon and plenty of ginger! These cookies are soft, chewy, thick and so perfect for Christmas.
Looking for more gingerbread cookies to bake this holiday season? Try my Gingerbread Kiss Cookies, Chocolate Gingerbread Cookies or Embossed Gingerbread Cookies!
Why You’ll Love These Gingerbread Kiss Cookies
- They’re ready in just 30 minutes.
- No chill time. Just scoop and bake the dough right away!
- They’re soft, chewy and full of gingerbread flavor.
- They’re perfect for gift giving and will make a great addition to any holiday cookie box!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Ginger and cinnamon – provides flavor. Feel free to alter the spices to your taste.
Cream of tartar – works with the baking soda to make the snickerdoodles soft and chewy. Also gives them that signature snickerdoodle tanginess.
Baking soda – works with the cream of tartar to make the cookies spread.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.
Brown sugar and granulated sugar – sweetens and softens cookies. I used dark brown sugar for extra molasses flavor but light brown sugar will work too!
Unsulphured molasses – adds flavor, sweetness and makes the cookies soft. Do not use blackstrap molasses because it’s too bitter.
Eggs – helps bind the ingredients.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Gingerbread Snickerdoodles
1. In a small bowl whisk all-purpose flour, ginger, cinnamon, cream of tartar, baking soda and salt. Set aside.
2. Use a stand mixer fitted with the paddle attachment to cream the softened butter, brown sugar and granulated sugar until light and fluffy.
3. Add the molasses, eggs and vanilla extract then mix until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once then mix on low speed until just combined.
5. Mix the granulated sugar and cinnamon in a small bowl. Using a 3 tablespoon cookie scoop, scoop dough and roll in cinnamon sugar then place onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). Bake at 350°F for 10 minutes. Store Gingerbread Snickerdoodles in an airtight container for up to 4 days at room temperature.
Pro Tips For Gingerbread Snickerdoodles
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them otherwise they won’t be soft!
Can You Make Snickerdoodles Without Cream of Tartar?
No! The key ingredient that separates these snickerdoodles from regular gingerbread cookies is the cream of tartar! It gives the cookies their signature texture and flavor.
What Kind of Molasses Is Best For Gingerbread Snickerdoodles?
The best kind of molasses to use for gingerbread cookies if unsulphured molasses. I usually use Grandma’s Molasses – either original or robust will work. Do not use blackstrap molasses because it’s too bitter.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Gingerbread Snickerdoodles
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
Gingerbread Snickerdoodles
- 480 g (4 cups) all-purpose flour
- 1 tbsp ginger
- 2 tsp cinnamon
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) brown sugar
- 100 g (1/2 cup) granulated sugar
- 120 g (1/2 cup) unsulphured molasses
- 2 eggs
- 1 tsp vanilla extract
Cinnamon Sugar
- 50 g (1/4 cup) granulated sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl whisk all-purpose flour, ginger, cinnamon, cream of tartar, baking soda and salt. Set aside.
- Use a stand mixer fitted with the paddle attachment to cream the softened butter, brown sugar and granulated sugar until light and fluffy.
- Add the molasses, eggs and vanilla extract then mix until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once then mix on low speed until just combined.
- Mix the granulated sugar and cinnamon in a small bowl. Using a 3 tablespoon cookie scoop, scoop dough and roll in cinnamon sugar then place onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). Bake snickerdoodles for 10 minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Gingerbread Snickerdoodles in an airtight container for up to 4 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
