Gingerbread Snickerdoodles – A soft, chewy gingerbread-spiced cookie rolled in cinnamon sugar.
Kick off the holidays with a twist on a classic: Gingerbread Snickerdoodles. These cookies combine the warm spices of gingerbread with the tender chew of a snickerdoodle. Made with molasses, butter, and ground ginger, then rolled in a cinnamon-sugar coating, they quickly become a seasonal favorite.
More cookie ideas
- Salted Caramel Gingerbread Cake With Buttercream
- Frosted Gingerbread Cookies With Cream Cheese
- The Very Best Gingerbread Coffee Cake Cookies
Why I love these Gingerbread Snickerdoodles
There are so many holiday cookie options, but this recipe stands out for its flavor, texture, and ease. Here are the highlights:
- Perfect for the holidays – Great for cookie exchanges, gifting, or keeping the whole batch at home.
- Soft and chewy – Tender centers with slightly crisp edges make them irresistible.
- Cozy flavors – Pair with coffee or hot cocoa for a true seasonal treat.
- Easy to make – Simple steps and common ingredients deliver a bakery-worthy cookie.
- Balanced texture – A delightful cross between a classic snickerdoodle and a gingerbread cookie.
Tips for making the dough
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a stand mixer or a large bowl with a hand mixer, cream the butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
- Scrape the bowl, then add molasses, the egg, and mix on medium for 30 seconds. Scrape again, add the egg yolk, and mix another 30 seconds. Add vanilla and combine briefly.
- On low speed, add the flour, ground ginger, ground cinnamon, baking soda, and salt. Mix only until combined—avoid overmixing.
- Optionally chill the dough for at least 30 minutes to make it easier to handle and to reduce spreading.
- Mix granulated sugar and ground cinnamon in a small bowl for the coating.
- Scoop about 3 tablespoons of dough, roll into balls, then coat thoroughly in the cinnamon-sugar mixture.
- Place dough balls on the prepared baking sheets with space between each. Chill on the sheet for 15 minutes before baking to help the cookies stay thick.
- Bake 8–10 minutes, until edges are set and tops show slight cracks. Let cool a few minutes on the sheet, then transfer to a wire rack to cool completely.
Expert baking tips
Small adjustments make a big difference—use these tips for the best results:
- Make sure the oven is fully preheated for even baking.
- Use fresh, high-quality ingredients for the best flavor.
- Measure ingredients accurately with proper cups and spoons.
- Bring butter and eggs to room temperature to improve texture and incorporation.
- Cream butter and sugar until light and airy to add lift to the cookies.
- Sift dry ingredients when possible to remove lumps and ensure even distribution.
- Use fresh spices for a brighter, more aromatic cookie.
Tools used
- Mixing bowls for combining ingredients.
- Electric stand mixer or hand mixer to cream butter and sugars.
- Paddle attachment or beaters to achieve the right texture.
- Rubber spatula for scraping the bowl.
- Measuring cups and spoons for accuracy.
- Cookie scoop (3 tablespoons) for even portions.
- Baking sheets lined with parchment paper.
- Small bowl for mixing the cinnamon-sugar coating.
Frequently asked questions
What if I don’t have a cookie scoop?
Use spoons to portion the dough, keeping portions as consistent as possible for even baking.
What if my cookies are too soft or too crisp?
Reduce baking time slightly for softer cookies, or add a minute or two for a crisper result.
Can I prepare the dough ahead of time?
Yes. Refrigerate the dough until ready to bake. Baked cookies keep well in an airtight container for several days.
Is chilling the dough necessary?
Chilling helps solidify fats and prevents excessive spreading, and it can deepen the flavor. It’s recommended but optional.
Storing and freezing
Store baked cookies in an airtight container at room temperature for up to one week. Adding a slice of bread to the container helps keep them soft.
Freezing
Freeze formed dough balls on a tray until solid, then transfer to a resealable bag. Bake from frozen, adding a couple of minutes to the baking time.
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Recipe
Gingerbread Snickerdoodles
Ingredients
For the Gingerbread Snickerdoodle
- 1 cup unsalted butter, cold and cubed
- 1 cup granulated sugar
- ⅓ cup light brown sugar, packed
- ⅓ cup molasses (not blackstrap)
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoons vanilla
- 2 ¾ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 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 the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a stand mixer with the paddle attachment (or using a hand mixer), cream the butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
- Scrape the bowl, add molasses and the egg, and mix on medium for 30 seconds. Scrape again, add the egg yolk, and mix another 30 seconds. Add vanilla and mix briefly to combine.
- On low speed, add the flour, ground ginger, ground cinnamon, baking soda, and salt. Mix just until combined—do not overmix.
- Optional: Chill the dough for at least 30 minutes to firm it up and reduce spreading.
- Mix granulated sugar and ground cinnamon in a small bowl for the coating.
- Using a 3-tablespoon scoop, portion the dough and roll into balls. Roll each ball in the cinnamon-sugar coating.
- Place coated dough balls on prepared baking sheets, leaving space between them. Chill on the sheet for 15 minutes before baking to help them stay thick.
- Bake 8–10 minutes, until edges are set and tops show slight cracks. Let cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely.