Holiday Gingerbread Snickerdoodle Perfection

Welcome to the festive fusion where a beloved classic meets holiday magic! Get ready to discover the irresistible charm of Gingerbread Snickerdoodles – a delightful twist on your favorite cinnamon-sugar cookie, infused with the warm, spicy essence of gingerbread.

There’s something truly special about holiday baking, isn’t there? It’s a time for warmth, comfort, and, often, a gentle challenge to our taste buds. Take my husband, for instance. His heart belongs to classic Snickerdoodles – particularly that irresistible cinnamon sugar coating. He also adores plain sugar cookies, appreciating their simple sweetness. But mention gingerbread, and his enthusiasm wanes. He’s simply not a fan of its distinctive aroma or flavor. Yet, as a dedicated gingerbread enthusiast, I couldn’t resist the temptation to create a cookie that bridges this divide: Gingerbread Snickerdoodles. Perhaps this festive makeover of his favorite cookie is my subtle attempt to prove that gingerbread, in its most delightful form, is truly delicious!

The holiday season, for me, is incomplete without gingerbread. Whether it’s a moist cake or a batch of chewy cookies, the rich, deep flavors of ginger, cinnamon, and especially molasses, are essential. Molasses, with its unique sweetness and slight bitterness, truly elevates these cookies, giving them that signature chewiness and depth. Last year’s Chewy Molasses Cookies remain a firm favorite, and this recipe builds on that love, bringing together the best of both worlds in one incredible treat.

Contents

Why These Gingerbread Snickerdoodles Will Become Your New Holiday Favorite

What makes these Gingerbread Snickerdoodles stand out? It’s the harmonious blend of two beloved cookie traditions. You get the classic soft, chewy texture and the familiar crisp, sugary coating of a Snickerdoodle, but with an exciting infusion of warm, comforting gingerbread spices. This isn’t just a seasonal cookie; it’s a culinary experience that captures the essence of winter holidays in every bite. Imagine a cookie that offers the comforting sweetness you crave, followed by a delightful kick of ginger, cinnamon, and cloves – it’s a revelation, even for those who claim not to love gingerbread.

This recipe is designed to be straightforward, ensuring that even novice bakers can achieve perfect results. The key lies in the quality of ingredients and a few simple techniques that guarantee a tender interior and a wonderfully textured exterior. These cookies are ideal for holiday cookie exchanges, festive gatherings, or simply enjoying with a cup of hot cocoa on a chilly evening. They also make a thoughtful homemade gift for friends and family, spreading holiday cheer one delicious cookie at a time. The aroma alone, as they bake, is enough to fill your home with a comforting, festive spirit that truly signals the season.

Stack of Gingerbread Snickerdoodle Cookies, golden brown and perfectly spiced.

Gingerbread Snickerdoodles

The classic Snickerdoodle cookie gets a festive holiday makeover with warm and inviting gingerbread flavors, creating a truly irresistible treat.

Author: Anna

Rated 5 stars by 10 users

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Key Details:

Prep Time: 25 mins
Cook Time: 9 mins
Total Time: 34 mins
Course: Dessert
Cuisine: American
Servings: 3 dozen cookies
Calories: 954 kcal (per serving, estimated)

Ingredients

½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
¼ cup molasses
1 large egg
½ tsp vanilla extract
2 cups all-purpose flour
2 tsp cornstarch
½ tsp baking soda
¼ tsp ground ginger
¼ tsp ground cloves or nutmeg
½ tsp ground cinnamon
¼ cup granulated sugar for rolling

Instructions

In a large mixing bowl, beat softened butter with an electric mixer for 30 seconds until creamy.
Add both granulated sugar and brown sugar to the butter. Cream the mixture until it becomes light and fluffy, usually about 3 minutes. This step incorporates air, contributing to the cookies’ light texture.
Stir in the molasses, egg, and vanilla extract. Mix until all these wet ingredients are well combined and smooth, ensuring no lumps remain.
In a separate large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking soda, cornstarch, ground ginger, ground cloves (or nutmeg), and ground cinnamon. Whisking ensures an even distribution of leavening agents and spices.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix, as this can lead to tough cookies. The dough will be noticeably thick and sticky.
Cover the dough tightly with plastic wrap and chill it in the refrigerator for at least 2 hours. Chilling is crucial as it helps the flavors meld, prevents the cookies from spreading too much during baking, and makes the dough easier to handle. You can chill the dough for up to 5 days.
When ready to bake, preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
Scoop tablespoon-sized balls of chilled dough. Roll each ball generously in the remaining ¼ cup of granulated sugar, ensuring it’s fully coated.
Place the sugar-coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
Bake for 9 to 11 minutes. For optimal chewiness and a slightly crisp edge, 10 minutes often proves to be the magic number. The cookies should be lightly golden at the edges but still soft in the center.
Allow the cookies to cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from breaking and continues the baking process subtly.

Nutrition Information

Tips for Perfect Gingerbread Snickerdoodles Every Time

Achieving bakery-quality Gingerbread Snickerdoodles is simpler than you might think with a few expert tips:

Don’t Skimp on Chilling: The chilling period (at least 2 hours) is non-negotiable. It allows the butter to firm up, preventing the cookies from spreading too much in the oven, and deepens the flavor profile of the spices. Cold dough equals chewier, more flavorful cookies.
Measure Your Flour Correctly: Too much flour can lead to dry, crumbly cookies. Use the spoon-and-level method: spoon flour into your measuring cup and then level it off with a straight edge. Do not scoop directly from the bag.
Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to cream together more efficiently with the sugars, creating a smooth, emulsified mixture that holds air well, resulting in a lighter cookie.
The Role of Cornstarch: The addition of cornstarch might seem unusual, but it’s a secret ingredient for super soft and chewy cookies. It interferes with gluten development, making the cookies more tender.
Don’t Overbake: These cookies are best when slightly underbaked in the center. They will continue to set as they cool on the hot baking sheet. Look for edges that are lightly golden brown, but the centers should still look a bit soft.
Generous Sugar Coating: Don’t be shy with the sugar roll! The coating provides that signature Snickerdoodle texture and a beautiful sparkle, enhancing the spice flavors.
Spice Adjustment: Feel free to adjust the gingerbread spices to your preference. If you love a stronger ginger kick, add an extra pinch. If you prefer a milder flavor, reduce slightly.

Frequently Asked Questions About Gingerbread Snickerdoodles

Here are some common questions you might have when baking these festive treats:

Can I use dark molasses instead of regular?: Yes, you can. Dark molasses will impart a more intense, robust gingerbread flavor and a slightly darker color to your cookies. Blackstrap molasses, however, might be too strong and bitter for some, so I recommend sticking to regular or dark.
How do I store Gingerbread Snickerdoodles?: Store baked cookies in an airtight container at room temperature for up to 5-7 days. To maintain their chewiness, you can place a slice of bread in the container; the cookies will absorb moisture from the bread.
Can I freeze the cookie dough?: Absolutely! Scoop and roll the dough balls in the sugar mixture, then place them on a baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container and store for up to 3 months. Bake from frozen, adding a minute or two to the baking time.
Can I make these gluten-free?: While this recipe hasn’t been tested with gluten-free flour, you can often substitute all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Results may vary slightly in texture.
What if my cookies spread too much?: Over-spreading can be due to several factors: not chilling the dough long enough, butter being too soft, or too much leavening. Ensure your dough is properly chilled, your butter is softened but not melted, and measure ingredients accurately.

Embrace the Holiday Spirit with Every Bite

These Gingerbread Snickerdoodles are more than just a cookie; they’re a celebration of holiday traditions and a testament to how classic flavors can be reinvented with spectacular results. They offer the best of both worlds – the comforting familiarity of a Snickerdoodle with the enchanting warmth of gingerbread spices. They’re designed to delight, surprise, and bring joy to everyone who tries them, even the staunchest gingerbread skeptics!

Imagine the joy of biting into a soft, chewy cookie, its exterior sparkling with spiced sugar, and its interior bursting with the cozy, festive notes of ginger and cinnamon. It’s a moment of pure bliss that makes these cookies an essential addition to your holiday baking repertoire. So go ahead, whip up a batch, and let the magic of Gingerbread Snickerdoodles fill your home and your heart this season. They’re so good, even Santa would be thrilled to find these on his plate on Christmas Eve, whether he’s a dedicated gingerbread fan or a loyal Snickerdoodle enthusiast!

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