Irresistibly Chewy Gingerbread Snickerdoodles: Your Ultimate Holiday Cookie Recipe

Gingerbread Snickerdoodles – a delightful fusion of two classic cookies, delivering the quintessential gingerbread spice in a soft, chewy texture, all wrapped in a shimmering coat of cinnamon sugar. These cookies are a guaranteed hit, destined to become a beloved addition to your holiday baking repertoire and a favorite for family and friends alike. Forget the ordinary; this recipe elevates your cookie game to festive new heights, offering a comforting warmth with every bite.

As the festive season approaches, there’s no better way to kick things off than by infusing a classic snickerdoodle with the aromatic magic of gingerbread. These Gingerbread Snickerdoodles are more than just a cookie; they’re an experience, a delightful twist that will swiftly earn a top spot on your list of holiday favorites. Crafted with rich molasses, creamy butter, and the warm kick of ground ginger, each cookie is then lovingly rolled in a generous cinnamon sugar mixture, creating that irresistible crinkly exterior. The result is a perfect harmony of spice, sweetness, and an unbelievably soft, chewy texture that simply melts in your mouth.

Looking for more festive cookie recipes to fill your holiday platters?

• Salted Caramel Gingerbread Cake With Buttercream
• Frosted Gingerbread Cookies With Cream Cheese
• The Very Best Gingerbread Coffee Cake Cookies

Why You’ll Absolutely Love This Gingerbread Snickerdoodles Recipe

In a season brimming with countless cookie recipes, finding one that truly stands out can be a challenge. That’s precisely why I crafted this perfect Gingerbread Snickerdoodles recipe – a delightful blend designed to capture all the magic of the holidays in a single, irresistible treat. Here are even more reasons why these will quickly become your new go-to cookie:

The Best Holiday Cookie

These cookies are simply made for the festive season! Their classic holiday flavors and appealing appearance make them an ideal choice for a cookie exchange, a thoughtful homemade gift, or simply for enjoying all by yourself (no judgment here – I’ve definitely polished off a batch or two!). They embody everything you love about Christmas cookies.

Incredibly Soft and Chewy

Prepare for a texture sensation! These soft, pillowy cookies boast an amazing chewiness that will have your taste buds singing with joy. The secret lies in the careful balance of ingredients, ensuring each bite is perfectly moist and tender, a true delight for any cookie lover.

Cozy, Warming Flavors

Imagine curling up on a cold winter evening, a Gingerbread Snickerdoodle in one hand and a mug of hot coffee or rich hot cocoa in the other. The comforting aroma of ginger and cinnamon fills the air, creating a truly magical moment. These cookies are the embodiment of cozy Christmas heaven, perfect for creating warm memories.

Effortlessly Easy to Make

I believe that the best cookies shouldn’t be complicated. This gingerbread snickerdoodle recipe is designed for simplicity, making it a joy to bake, even for beginner bakers. You know the saying, “easy to make, easy to eat all the cookies.” Well, I may have just coined that, but it perfectly describes how quickly these delectable treats will disappear!

Unique & Delicious Texture

What sets these cookies apart is their unique texture, a masterful blend that marries the best qualities of a classic snickerdoodle with the rich, tender chewiness of a gingerbread cookie. The result is a delightful cookie that’s distinctively soft, perfectly spiced, and utterly unforgettable.

Crafting the Perfect Dough: A Step-by-Step Guide

Making these delicious Gingerbread Snickerdoodles is a straightforward process, but following these key steps will ensure your cookies turn out perfectly every time. Pay close attention to the details for that ideal soft and chewy texture.

First, prepare your baking station: preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats. This prevents sticking and promotes even baking.

In a large bowl, or the bowl of a stand mixer, begin by creaming together your softened butter, granulated sugar, and light brown sugar. Beat them until the mixture becomes wonderfully light and fluffy, usually around 3 minutes. This step is crucial for incorporating air, which contributes to the cookies’ soft texture.

Next, scrape down the sides of the bowl to ensure all ingredients are well combined. Add the rich molasses, a large egg, and an additional egg yolk, along with the fragrant vanilla extract. Mix on medium speed for about 30 seconds until just combined. The extra egg yolk adds moisture and helps create that coveted chewy consistency.

With your wet ingredients perfectly blended, it’s time for the dry elements. On low speed, gradually add the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. Mix gently on low speed just until everything is combined. Be careful not to overmix, as this can lead to tough cookies.

For best results, I highly recommend chilling the cookie dough in the refrigerator for at least 30 minutes. This step, while optional, helps the fats solidify, preventing the cookies from spreading too much during baking and intensifying their flavor.

While the dough chills, prepare your signature snickerdoodle coating. In a small bowl, simply mix granulated sugar with a generous amount of ground cinnamon. This fragrant mixture will provide the classic crinkled exterior and an extra burst of spice.

Using a 3-tablespoon cookie scoop, portion out the chilled dough and roll each portion into smooth, even balls. Consistency in size ensures uniform baking.

Next, roll each dough ball thoroughly in your prepared cinnamon-sugar coating, making sure they are completely covered. This coating is what gives snickerdoodles their distinctive texture and flavor.

Arrange the coated dough balls on your prepared cookie sheets, leaving ample space between each to allow for spreading. For even thicker cookies, place the baking sheet with the rolled dough balls in the fridge for an additional 15 minutes before baking. Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops show slight cracks.

Once baked, let the Gingerbread Snickerdoodles cool on the baking sheets for a few minutes before carefully transferring them to wire racks to cool completely. This initial cooling helps them firm up and prevents them from breaking.

Expert Baking Tips for Perfect Gingerbread Snickerdoodles

Elevate your cookie baking skills and ensure your Gingerbread Snickerdoodles are nothing short of spectacular with these expert tips. Incorporating these techniques will make a noticeable difference in the flavor, texture, and overall success of your delicious holiday cookies!

• Preheat Thoroughly: Always ensure your oven is fully preheated to the specified temperature before you place your cookies inside. This is crucial for even baking and prevents cookies from spreading too much or baking unevenly.
• Quality Ingredients Matter: Start with fresh, high-quality ingredients. The flavor of your butter, spices, and molasses directly impacts the final taste of your Gingerbread Snickerdoodles. Good ingredients lead to superior flavor and texture.
• Measure Accurately: Baking is a science, so precision is key. Use accurate measuring cups and spoons, and for flour, spoon it into your measuring cup and level it off rather than scooping directly from the bag to avoid packing too much.
• Room Temperature Ingredients: Allow ingredients like butter and eggs to come to room temperature. This helps them emulsify better, creating a smoother dough and a more consistent texture in your baked cookies.
• Creaming is Key: Don’t rush the creaming process of butter and sugar. This step incorporates air into the mixture, which is essential for creating a light and fluffy cookie. Cream until the mixture is visibly lightened in color and texture.
• Sift Dry Ingredients: Sifting your dry ingredients (flour, baking soda, spices) together helps to remove lumps and ensures they are evenly distributed throughout the dough, preventing pockets of unmixed ingredients.
• Fresh Spices for Fresh Flavor: Spices lose their potency over time. Always use fresh ground ginger and cinnamon for the most vibrant and aromatic flavor in your Gingerbread Snickerdoodles. Check the expiration dates on your spice jars!
• Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing can develop the gluten in the flour too much, resulting in tougher, less tender cookies.
• Chill the Dough: While optional, chilling the cookie dough for at least 30 minutes (or even longer) helps the flavors meld and the butter to firm up. This prevents excessive spreading and contributes to a thicker, chewier cookie.

Essential Tools for Baking This Recipe

Having the right tools can make all the difference in your baking experience. These are the essential items I rely on to achieve perfect Gingerbread Snickerdoodles every time:

• Mixing Bowls: You’ll need at least two – one for wet ingredients and one for combining dry ingredients, or one large one for the main dough and a small one for the cinnamon-sugar coating.
• Electric Stand Mixer or Hand Mixer: Crucial for creaming butter and sugars until light and fluffy. A stand mixer offers convenience, while a hand mixer is a versatile alternative.
• Paddle Attachment or Beaters: If using a stand mixer, the paddle attachment is ideal for creaming. For a hand mixer, standard beaters work perfectly.
• Rubber Spatula: Indispensable for scraping down the sides and bottom of your mixing bowl, ensuring all ingredients are fully incorporated without overmixing.
• Measuring Cups and Spoons: Accurate measurement is vital in baking. Use a complete set for both dry and liquid ingredients to ensure precision.
• Cookie Scoop (3 tablespoons): This tool ensures uniform cookie size, leading to even baking and a beautiful presentation. A 3-tablespoon scoop creates perfectly portioned snickerdoodles.
• Baking Sheets: You’ll need at least two large baking sheets to rotate through the oven, allowing your cookies to bake without crowding.
• Parchment Paper or Silicone Baking Mats: Essential for lining baking sheets. They prevent sticking, ensure easy cleanup, and promote even heat distribution for consistent baking.
• Small Bowl: Perfect for mixing together the granulated sugar and ground cinnamon for the delicious coating that gives these snickerdoodles their signature finish.
• Wire Cooling Racks: Allow your freshly baked cookies to cool completely and evenly, preventing them from becoming soggy on the bottom.

Frequently Asked Questions About Gingerbread Snickerdoodles

Got questions about baking these delightful Gingerbread Snickerdoodles? Here are some common queries and their answers to help you achieve perfect results every time.

What if I don’t have a cookie scoop?

No worries! While a cookie scoop is convenient for uniform portions, you can absolutely use two spoons to portion out the dough. Just try your best to keep the sizes consistent. This ensures all your Gingerbread Snickerdoodles bake evenly, resulting in a perfectly tender batch.

What should I do if my cookies are too soft or too crispy?

The baking time is your best friend when it comes to cookie texture. For an even softer Gingerbread Snickerdoodle, try reducing the baking time by a minute or two. If you prefer a crispier edge, extend the baking time slightly, but keep a close eye on them to prevent burning. Remember, ovens can vary!

Can I make the cookies ahead of time?

Absolutely! You can prepare the cookie dough a day or two in advance and refrigerate it. This actually helps the flavors deepen. Just let it come to room temperature slightly before rolling and baking. Baked Gingerbread Snickerdoodles can also be stored in an airtight container for several days, maintaining their delicious freshness.

Do I have to chill the cookie dough?

Chilling the dough is highly recommended for these Gingerbread Snickerdoodles. It helps to solidify the butter, which prevents the cookies from spreading too much during baking, resulting in thicker, chewier cookies. It also gives the spices and molasses more time to meld, enhancing the overall flavor. Even a quick 30-minute chill makes a difference!

What type of molasses should I use?

For these Gingerbread Snickerdoodles, use light or dark molasses, not blackstrap molasses. Blackstrap molasses has a very strong, bitter flavor that can overpower the delicate balance of spices in these cookies. Lighter molasses varieties will give you the perfect chewiness and rich, sweet-spicy flavor.

Why are my Gingerbread Snickerdoodles flat?

Flat cookies can often be attributed to several factors. Ensure your butter wasn’t too soft or melted when creaming, as this affects the dough’s structure. Chilling the dough is another critical step to prevent spreading. Also, check your baking soda – if it’s old or expired, it won’t provide the necessary lift. Lastly, an oven that isn’t fully preheated can also contribute to flat cookies.

Storing Your Gingerbread Snickerdoodles

To keep your freshly baked Gingerbread Snickerdoodles at their absolute best, store them in an airtight container at room temperature. They will remain wonderfully soft and delicious for up to a week. For an extra tip to maintain their freshness and prevent them from becoming overly dry, try placing a slice of fresh bread in the container with the cookies. The cookies will absorb moisture from the bread, keeping them perfectly chewy.

Freezing for Future Enjoyment

These Gingerbread Snickerdoodles are fantastic for making ahead and freezing, whether as dough or after baking. To freeze the cookie dough, form the balls as usual, roll them in the cinnamon-sugar coating, and then arrange them on a tray. Freeze until solid (this prevents them from sticking together), then transfer the frozen dough balls to a resealable freezer bag. When you’re ready to bake, place the frozen dough balls directly on a prepared baking sheet and add a couple of extra minutes to the baking time. No need to thaw!

You can also freeze baked Gingerbread Snickerdoodles. Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight freezer-safe container or bag. Thaw them at room temperature for a quick and delicious treat whenever a craving strikes.

If you love this recipe as much as I do, please remember to LEAVE A 5-STAR REVIEW AND A COMMENT below! Your feedback is incredibly valuable. Feel free to ask any questions you might have, and I’ll be happy to help. Follow me on Instagram, Pinterest, and TikTok for more delicious recipes, baking tips, and behind-the-scenes fun!

Recipe: Chewy Gingerbread Snickerdoodles

Gingerbread Snickerdoodles

By Molly Murphy

Your quintessential gingerbread spice cookie, featuring an irresistible soft and chewy texture, perfectly rolled in a delightful cinnamon sugar coating!

5 from 8 votes

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Course
Dessert

Cuisine
Cookies

Servings

20
Cookies

Ingredients

For the Gingerbread Snickerdoodle Dough

• 1 cup unsalted butter (cold and cubed for best creaming)
• 1 cup granulated sugar
• ⅓ cup light brown sugar (packed for moisture and flavor)
• ⅓ cup molasses (use regular or light molasses, not blackstrap)
• 1 large egg (at room temperature)
• 1 large egg yolk (for added richness and chewiness)
• 1 ½ teaspoons vanilla extract
• 2 ¾ cups all-purpose flour (spooned and leveled to prevent packing)
• 2 teaspoons baking soda
• 2 teaspoons ground ginger (ensure your spices are fresh for maximum flavor)
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon salt

For the Outside Coating

• ⅓ cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

For the Dough

• Preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or silicone baking mats.
• In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the cold, cubed unsalted butter, granulated sugar, and packed light brown sugar. Beat on medium-high speed for about 3 minutes until the mixture is light and fluffy. This step incorporates air, crucial for soft cookies.
• Use a rubber spatula to scrape down the sides and bottom of the bowl. Add the molasses and the large egg, mixing on medium speed for 30 seconds until just combined. Scrape the bowl again, then add the large egg yolk and mix for another 30 seconds. Finally, add the vanilla extract and mix on low speed until fully incorporated.
• Add the dry ingredients: all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. Mix on low speed just until the flour mixture is combined. Be careful not to overmix, as this can lead to tough cookies.
• Optional but highly recommended: Chill the cookie dough in the refrigerator for at least 30 minutes. This helps the dough firm up, prevents spreading during baking, and deepens the flavors.
• In a separate small bowl, combine the granulated sugar and ground cinnamon for the coating. Stir well to ensure it’s evenly mixed.
• Using a 3-tablespoon cookie scoop, portion out the chilled dough and roll each portion into smooth, uniform balls. Then, roll each dough ball generously in the cinnamon-sugar coating, ensuring thorough coverage for that perfect snickerdoodle crinkle.
• Place the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
• For extra thick cookies, place the baking sheets with the rolled dough balls back in the fridge for 15 minutes before baking. Once chilled, bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly cracked but still soft in the center.
• Allow the freshly baked cookies to cool on the baking sheets for a few minutes before carefully transferring them to wire racks to cool completely. Enjoy these warm or fully cooled!

Keyword
gingerbread, cookies, crinkle, christmas, holiday, snickerdoodle, chewy, spiced cookies

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