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Gingerbread Snickerdoodles
Classic Snickerdoodle cookie gets a holiday makeover with gingerbread flavors.
Prep Time
25
minutes
mins
Cook Time
9
minutes
mins
Total Time
34
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
gingerbread snickerdoodles, snickerdoodles cookies
Servings:
3
dozen cookies
Calories:
954
kcal
Author:
Anna
Ingredients
½
c
unsalted butter
softened
½
c
granulated sugar
½
c
brown sugar
¼
c
molasses
1
large egg
½
teaspoon
vanilla extract
2
c
all-purpose flour
2
teaspoon
cornstarch
½
teaspoon
baking soda
¼
teaspoon
ground ginger
¼
teaspoon
ground cloves or nutmeg
½
teaspoon
ground cinnamon
¼
c
granulated sugar for rolling
US Customary
-
Metric
Instructions
In a large mixing bowl, mix butter with electric mixer for 30 seconds.
Add both sugars and cream until light and fluffy, about 3 minutes.
Add molasses, egg and vanilla and mix until smooth.
In a large mixing bowl, whisk together flour, soda, cornstarch and spices.
Add dry ingredients to the wet ingredients and mix until incorporated. The batter will be thick and sticky.
Cover and chill the dough for at least 2 hours for up to 5 days.
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper or silicone baking mat.
Scoop tablespoon size balls of dough and roll in sugar.
Place on a baking sheet leaving 2 inches of spaces between them.
Bake for 9 to 11 minutes (10 minutes was the magic number for me).
Cool on sheet for 2 minutes, transfer onto a cooling rack.
Nutrition
Calories:
954
kcal
|
Carbohydrates:
155
g
|
Protein:
10
g
|
Fat:
32
g
|
Saturated Fat:
20
g
|
Cholesterol:
135
mg
|
Sodium:
258
mg
|
Potassium:
569
mg
|
Fiber:
2
g
|
Sugar:
90
g
|
Vitamin A:
1025
IU
|
Calcium:
122
mg
|
Iron:
5.7
mg