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Soft & Chewy Gingerbread Snickerdoodle Cookies

gingerbread snickerdoodle cookies - featured image
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A perfect mashup of soft snickerdoodle texture with all the warm, spiced flavor of classic gingerbread. These cookies come together in under 30 minutes with simple pantry ingredients and no chilling required.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1½ cups (300g) granulated sugar, divided
  • 1 large egg, room temperature
  • ¼ cup (85g) unsulphured molasses
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon, divided
  • 1½ teaspoons ground ginger, divided
  • ½ teaspoon ground cloves, divided
  • ¼ teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Make the spiced coating: In a small bowl, whisk together ¼ cup (50g) of the granulated sugar with 1 teaspoon cinnamon, ½ teaspoon ginger, and ¼ teaspoon cloves. Set aside.
  3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter with the remaining 1¼ cups (250g) granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the egg and molasses: Beat in the egg until fully incorporated, then add the molasses and mix until smooth. Scrape the bowl again.
  5. Whisk the dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, 1 teaspoon ginger, ¼ teaspoon cloves, and nutmeg.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand until just combined. Do not overmix.
  7. Shape the cookies: Using a cookie scoop or tablespoon, portion out rounded balls of dough (about 1.5 tablespoons each). Roll each ball between your palms to smooth it out, then roll it generously in the spiced sugar coating. Place them on the prepared baking sheets about 2 inches apart.
  8. Bake: Bake one sheet at a time for 9-11 minutes. The cookies should look puffed and slightly crackled on top, with the edges just starting to set. The centers will look soft and slightly underdone.
  9. Cool: Let the cookies rest on the baking sheet for 3-4 minutes, then transfer them to a wire rack to cool completely.

Notes

Don’t over-cream the butter and sugar—stop when light and smooth (2-3 minutes). Measure flour correctly by fluffing, sprinkling into cup, and leveling off. For thicker cookies, chill dough balls for 20-30 minutes before baking. Bake one sheet at a time for even results. Rotate pan halfway through baking. Cookies are done when edges are set but centers still look soft. Store in airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or freeze unbaked dough balls for fresh cookies on demand.

Nutrition

Keywords: gingerbread snickerdoodle, soft chewy cookies, holiday cookies, easy cookie recipe, snickerdoodle recipe, gingerbread cookies, Christmas cookies

Find it online: https://tastytuck.com/soft-and-chewy-gingerbread-snickerdoodle-cookies-best-easy-recipe/