Description

Gingerbread Snickerdoodles combine the warm, spicy flavors of gingerbread with the classic cinnamon-sugar coating of snickerdoodles for a delightful holiday cookie. These soft, chewy treats feature two dough layers: a gingerbread base and a spiced snickerdoodle layer, topped with a gingerbread cookie for added texture and flavor. Perfect for holiday baking and festive sharing.

Ingredients

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For the Gingerbread Cookie Dough

1 3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 tablespoon gingerbread spice
5 tablespoons unsalted butter, room temperature
1/3 cup + 1 tablespoon packed brown sugar
1/3 cup unsulphured molasses
1/2 large egg, lightly beaten
1/2 teaspoon vanilla extract

For the Gingerdoodle Cookie Dough

14 1/2 tablespoons unsalted European butter
2 1/2 teaspoons gingerbread spice
2 cups + 2 tablespoons all-purpose flour
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup granulated sugar
1/3 cup + 1 tablespoon + 1 teaspoon light brown sugar packed
1/4 cup unsulphured Grandma’s molasses
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla paste or extract

For the Gingerbread Spiced Sugar

1/4 cup granulated sugar
1 teaspoon gingerbread spice

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Instructions

Make the gingerbread cookie dough: In a small bowl, combine the flour, baking soda, salt, and gingerbread spice. In a stand mixer, cream the butter, brown sugar, and molasses for 2 minutes until fluffy. Mix in the egg and vanilla until just combined, then add the flour mixture on low speed. Wrap dough in plastic and flatten into a disc. Refrigerate for a minimum of 3-4 hours or overnight.
Roll and cut gingerbread cookies: Roll out chilled gingerbread dough on a floured surface to 1/4 inch thickness. Cut with a 2.2-inch gingerbread cookie cutter. Place cutouts on parchment-lined trays, cover, and refrigerate until ready to use.
Make the gingerdoodle dough: Brown the butter in a pan over medium heat until foamy and nutty, then transfer to a bowl scraping browned bits. Stir in gingerbread spice and let cool to room temperature (about 45-60 minutes). In a bowl, mix flour, cream of tartar, baking soda, baking powder, and salt.
Combine sugars and molasses with browned butter: Whisk granulated sugar, brown sugar, and molasses into browned butter. Whisk in egg, egg yolk, and vanilla, then fold flour mixture into wet ingredients until just combined. Let dough rest for 10 minutes. Add 1-2 tablespoons flour if dough is too soft.
Prepare spiced sugar and shape dough: Combine sugar and gingerbread spice in a small bowl. Scoop 3-tablespoon dough balls, roll in spiced sugar, and place on lined baking trays. Top each with a gingerbread cookie. Cover and refrigerate for 3-4 hours.
Bake cookies: Preheat oven to 350°F (180°C). Bake 6-7 cookies per tray for 10-12 minutes. After baking, sprinkle with more spiced sugar and cool on wire racks before serving.

Notes

Measure dry ingredients using the spoon-level method or a kitchen scale to avoid too much flour.
For 1/2 large egg, whisk a whole egg and measure 1 1/2 tablespoons or 25-28 grams.
You can bake the gingerbread cookie dough separately and use baked cookies on top if you don't want to make both doughs fresh.
If using cookie cutters smaller than 2 inches, gingerbread men won’t cover the cookie tops fully.
Chilling dough is essential for easier handling and better texture; do not skip it.

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 14 g
Sodium: 115 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg