Yield: 13 cookies
Preparation: 40 min.
Bake time: 13 min.
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It’s cookie season! So obviously, here I am with another cookie recipe! We have here today some gingerbread snickerdoodles. These gingerbread snickerdoodles have crispy edges and wonderfully soft and chewy centers. The dough is flavored with molasses and gingerbread spice, and the cookies are coating in a gingerbread spiced sugar mix!
A couple of notes before you begin:
1. Make sure the egg is at room temperature: If your ingredients are not all at the same temperature, they will not properly incorporate and you may end up with a broken, non-emulsified batter or dough. To avoid this, you will want to take out the egg at least 30 minutes before starting your dough. If you forget to take the egg out in time, place the whole egg in a bowl of warm water for 10 minutes and you’re good to go!
2. Let the butter cool after melting: As mentioned above, if your ingredients are not at the same temperature, they will not incorporate properly. After melting the butter, allow it to come back to room temperature for a couple of minutes. This will also ensure that you don’t cook the egg when you add it to the dough!
Here is what you will need to make these gingerbread snickerdoodles:
All-purpose flour: This gives the cookies their structure and chewiness. Do not over-measure the flour or you will end up with tough cookies!
Baking soda: Gives the cookies their rise.
Salt: Salt helps balance and brings out the sweetness of the cookies. Never skip out on adding salt to your baked goods!
Gingerbread spice: A little bit of gingerbread spice in the dough helps add more gingerbread flavor to these cookies. We’ll use some in the dough and some for coating the cookies.
Unsalted butter: This lends cookies their tenderness. In this recipe, we use brown butter for a more complex, toasty flavor!
Light brown sugar: For sweetness and flavor. Brown sugar also lends some moisture to the dough.
Granulated sugar: For sweetness and flavor. We’ll use some in the dough and some for coating the cookies.
Molasses: For sweetness and the main contributor to the gingerbread flavor. I use the brand grandma’s molasses!
Egg: The egg helps bind the cookie dough together.
Vanilla extract: for flavor!
The process for making these gingerbread snickerdoodles is extremely easy, no mixer required! The hardest part about making these cookies is going to be waiting 30 minutes for the dough to chill, but I promise it’s worth it! Chilling the dough will ensure that your cookies develop a more complex flavor and that they don’t spread too much while baking.
Now that we’ve got all of that out of the way, it’s time to make cookies!
Crispy edges, chewy centers, and gingerbread flavor!
- 240g all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. gingerbread spice
- 141g unsalted butter
- 160g light brown sugar
- 40g granulated sugar
- 40g molasses
- 1 egg, room temperature
- 1 tsp. vanilla extract
- 75g granulated sugar, for coating
- 1 tsp. gingerbread spice, for coating
- In a large microwave safe bowl, melt the butter. Set aside for a couple of minutes to cool while you prepare the dry mixture. In a medium sized bowl, whisk together the flour, baking soda, salt, and gingerbread spice.
- Whisk the light brown sugar, granulated sugar, and molasses into the melted butter. Add in the egg and vanilla and whisk until combined. Pour in the flour mixture into the wet mixture and fold until the mixture is just combined and no flour streaks remain.
- Tightly cover the dough and place in the fridge to chill for at least 30 minutes, up to overnight.
- Preheat the oven to 350°F / 175°C and line a baking sheet with parchment paper.
- In a small bowl, whisk together the granulated sugar and gingerbread spice for coating. Scoop out the cookies using a cookie scoop, roll them individually in the spiced sugar mixture, and place on the baking pan. Leave at least 2″ of space between each cookie to allow room for spreading. Bake the cookies for 13 minutes, then allow the cookies to cool on the pan for 4 minutes before transferring them to a wire rack to finish cooling. Serve and enjoy!
These cookies keep fresh in a sealed container at room temperature for up to 3 days
If you made this recipe, I would love to see it and know what you think! Leave a comment down below and tag me on Instagram @freshbeanbakery. Thanks for stopping by!