Print

Soft Chewy Gingerbread Snickerdoodle Cookies Recipe

gingerbread snickerdoodle cookies - featured image
Print Recipe

These soft and chewy gingerbread snickerdoodle cookies with molasses glaze combine the classic snickerdoodle’s cinnamon sugar coating with warm gingerbread spices for a quick, easy, and crowd-pleasing holiday treat.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • ¼ cup (60ml) unsulfured molasses
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2 tablespoons molasses (for glaze)
  • 2–3 tablespoons milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, ½ teaspoon cloves, and ¼ teaspoon salt.
  3. In a large bowl, beat ½ cup softened unsalted butter, ½ cup granulated sugar, and ¼ cup packed light brown sugar until light and fluffy, about 2-3 minutes.
  4. Beat in 1 large egg, ¼ cup molasses, and 1 teaspoon vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. In a small bowl, stir together ¼ cup granulated sugar and 1 tablespoon cinnamon for the coating.
  7. Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion into a ball, then roll in the cinnamon sugar mixture until fully coated. Place on prepared baking sheets about 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers should still be soft.
  9. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze: whisk together 1 cup sifted powdered sugar, 2 tablespoons molasses, 2 tablespoons milk, and ½ teaspoon vanilla extract. Add remaining tablespoon of milk if needed for drizzle consistency.
  11. Once cookies are completely cool, drizzle glaze over tops. Let set for 15-20 minutes before serving.

Notes

Use unsulfured molasses for best flavor; do not use blackstrap. For softer cookies, bake for 10 minutes; for slightly crispier edges, bake for 12 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days. Freeze baked unglazed cookies or dough balls for up to 3 months.

Nutrition

Keywords: gingerbread snickerdoodle cookies, soft chewy cookies, molasses glaze, holiday cookies, easy cookie recipe

Find it online: https://sparklechew.com/soft-chewy-gingerbread-snickerdoodle-cookies-recipe/