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