Gingerbread snickerdoodles

Celebrate the end of the year with these gingerbread snickerdoodles! They are a fun twist on a holiday classic!

gingerbread snickerdoodle

I’m sad that my coworker did not host her annual cookie exchange this year. Well, maybe she did and I just got un-invited. Regardless, it was an event that I look forward to every year. I enjoy seeing friends old and new and having a good time with all the women. My family, obviously, likes all the cookies that I bring home. In a typical year, I bring home about 24-30 cookies.

gingerbread snickerdoodle

Like I said, I did not attend this year. Regardless, I made my own cookies this year and exchanged them for extra hugs and cuddles. Totally worth it, right?

gingerbread snickerdoodle

I loved that these were a twist on a traditional snickerdoodle cookie. The outside of the cookies were crisp and crunchy, while the middles were soft and chewy. These cookies definitely tasted like the holidays.

I hope you all have an amazing rest of the year, and I will see you in 2020!

gingerbread snickerdoodle

Gingerbread snickerdoodles

These are a fun twist on the classic snickerdoodle cookies!
Prep Time25 mins
Cook Time10 mins
Chilling time2 hrs
Total Time2 hrs 35 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Author: Eva Bakes

Ingredients

  • ½ cup (1 stick) unsalted butter room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • ¼ cup molasses
  • 1 egg
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons corn starch
  • ½ teaspoon baking soda
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg or ground cloves
  • ½ teaspoon ground cinnamon
  • ¼ cup granulated sugar for rolling

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and the sugars together on medium speed until light and fluffy, about 2-3 minutes.
  • Add the molasses, egg and vanilla and mix well.
  • In a large bowl, whisk together the flour, corn starch, baking soda, ginger, nutmeg/cloves, and cinnamon. Turn the mixer down to low and slowly add in the dry ingredients until well incorporated.
  • Cover and chill in the refrigerator for at least 2 hours and up to 5 days.
  • Preheat your oven to 350°F. Line two baking pans with parchment paper or silicone mats and set aside.
  • Using a medium sized cookie scoop or two spoons, scoop the dough into mounds. Roll with your hands and roll into the granulated sugar. Place at least 2-3 inches apart on your prepared baking sheet.
  • Bake in your preheated oven for 8-10 minutes or until cookies are set. They will continue to set as they cool.
  • Allow cookies to cool before serving.

Notes

Cookies should be stored in an airtight container at room temperature and will last for several days.
Source: Crunchy Creamy Sweet

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