Dessertscambreabakes5.0
Gingerbread Snickerdoodles
Snickerdoodles meet gingerbread in these bakery-worthy gingerdoodles—soft, gooey, and topped with the cutest mini gingerbread cookies. They’re a festive favorite for cookie boxes and cozy gifting.
👥 14 Servings⏱️ Prep & Cook: 10h 10m⏳ Prep: 10h🔥 Cook: 10 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- spatula
- whisk
- baking sheet
- oven
📝 Preparation Steps
1
Make the Gingerbread Cookie Dough
2
Please note that this dough must be chilled for a minimum of ⏱️ 3-4 hours. I always make mine the day before and let it chill overnight.
3
In a small bowl, combine the flour, baking soda, salt, and gingerbread spice. Set aside.
gingerbread spice1 teaspoonteaspoons gingerbread spice2 1/2
4
In a stand mixer bowl, cream the butter, brown sugar, and molasses on medium speed for ⏱️ 2 minutes until combined and fluffy.
5
Mix in the egg and vanilla until just combined. Scrape down the bowl. It’s normal if it looks a little curdled!
large egg (lightly beaten (See notes for measuring))1/2large egg (room temperature)1large egg yolk (room temperature)1
6
Mix in the flour mixture on low speed until just combined.
7
Loosely wrap the gingerbread dough in plastic wrap, then use a rolling pin to flatten it into a disc. Refrigerate for a minimum of ⏱️ 3-4 hours or up to 3 days.
8
After the dough is chilled, roll it out on a lightly floured surface to ¼” thickness. Use a ~2.2” gingerbread cookie cutter to cut out as many cookies as possible. You can reroll the dough twice, chilling it in between rolls, as the dough is hard to work with when warm.
9
Transfer the cut out cookies to a parchment lined baking tray, cover with plastic wrap, and refrigerate until ready to use.
10
Make the Gingerdoodle Dough
11
In a stainless steel pan, cook the butter over medium heat, stirring occasionally, until it looks foamy, smells nutty, and the bottom is covered in amber brown milk solids.
12
Take the pan off the heat and pour the butter into a large bowl. Make sure to scrape all of the butter and browned bits from the pan with a rubber spatula. You should have about 170 g or 3/4 cup browned butter. Stir in the gingerbread spice, then set it aside until it cools to room temperature. The time it takes varies—for me, ⏱️ 45-60 minutes is sufficient.
gingerbread spice1 teaspoonteaspoons gingerbread spice2 1/2
13
In a medium bowl, combine the flour, cream of tartar, baking soda, baking powder, and salt. Set aside.
14
Whisk the brown sugar, granulated sugar, and molasses into the browned butter.
15
Whisk in the egg, egg yolk, and vanilla.
large egg (lightly beaten (See notes for measuring))1/2large egg (room temperature)1large egg yolk (room temperature)1
16
Use a rubber spatula to fold in the flour mixture until just combined. Set the bowl aside for ⏱️ 10 minutes so the dough is easier to scoop. If your dough feels very soft or sticky (common in cold or humid climates), add 1–2 tablespoons of flour until it forms a soft, scoopable dough.
17
Meanwhile, in a small bowl, combine the sugar and gingerbread spice.
gingerbread spice1 teaspoonteaspoons gingerbread spice2 1/2
18
Scoop the dough with a 3-tablespoon cookie scoop and roll it in the spiced sugar. Place them on a parchment-lined baking tray, placing one gingerbread cookie on the top of each one. Then, cover the tray and refrigerate for a minimum of ⏱️ 3-4 hours.
19
When ready to bake, preheat the oven to 350°F/180°C and line 2-3 baking sheets with parchment paper.
20
Place the cold dough balls on one of the lined baking trays (6-7 cookies per tray). Bake for ⏱️ 10-12 minutes. Sprinkle with more spiced sugar after baking, then let the pan cool on a wire rack. Enjoy!
Nutrition Facts
calories
286 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
1 g
sugar Content
18 g
sodium Content
324 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
73 mg
carbohydrate Content
31 g
saturated Fat Content
10 g
unsaturated Fat Content
5 g
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