A mesh of my favorite snickerdoodle cookies recipe with the flavors of gingerbread boys to create a new classic holiday gem – introducing Gingerdoodles!
Are you still searching for the perfect holiday cookie exchange recipe? Look no further, friends! I’ve already made these cookies three times this season and, yes, I plan to bake them up again at least one more time. They are always eaten right up, which is why when I make them for home I immediately take half of them and throw them in the freezer for later. If I didn’t do that, Ben and I would consume all three dozen within two days!
(Three dozen cookies consumed in two days by just two adults and their two young tots isn’t such a good idea.) 😉
The history of these cookies? I played with my favorite snickerdoodles recipe and added the usual suspects of my gingerbread boys. So you have warm cinnamon sugar cookies spiced with ginger, nutmeg, cloves and molasses.
Judah loves rolling the dough balls in the cinnamon sugar coating. I was surprised at how good of a job he did with that! Now he just has to work on spacing the cookies on the cookie sheet instead of placing them right against each other. He doesn’t yet understand the concept of 4 columns and three rows.
Gingerdoodles (Gingerbread Snickerdoodle Cookies)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 2 teaspoons cream of tartar
- 1/2 cup (8 tablespoons) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 3 tablespoons unsulphured molasses
- 4 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liner.
In a medium sized bowl, whisk together the flour, baking soda, salt, ginger, nutmeg, cloves, cinnamon, and cream of tartar; set aside.
In a large mixing bowl, cream together the 3/4 cup granulated sugar and the brown sugar with the butter until light and fluffy, about 2 minutes. Mix in the eggs one at a time. Stir in the molasses until combined.
Gradually add the dry ingredients to the wet ingredients and stir until a dough forms. In a separate shallow bowl, combine the 4 tablespoons sugar with the 2 teaspoons ground cinnamon. Use a medium cookie scoop to spoon out dough balls into the cinnamon sugar mixture, one or two at a time. Roll the ball in the sugar mix until lightly coated, then place on the lined baking sheets.
Bake for 10-12 minutes, rotating pans halfway through. Let cool 10 minutes on baking sheet before transferring to wire racks to cool completely.