This cookie recipe brings the softness of a snickerdoodle together with the molasses and ginger flavor of a ginger snap. It is sure to be a hit at your next winter holiday gathering!
I grew up as a kid eating my grandmother’s snickerdoodle cookies. She even sent them to me when I was away at college, so they hold a special place in my heart. I’ve since made other versions of them, including Pumpkin doodles for the fall and these delicious molasses and ginger flavored ones for Christmas. I hope your family enjoys them as much as mine does!
What You’ll Need:
- butter, softened
- sugar
- dark molasses
- egg
- vanilla extract
- all-purpose flour (King Arthur’s gluten free is my favorite)
- cream of tartar
- ground ginger
- ground cinnamon
- baking soda
- sea salt
Making the Recipe:
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the softened butter, sugar and molasses. Beat them together with a hand mixer until creamy.
Add the vanilla and egg and beat a little more.
In a separate bowl, combine the flour, cream of tartar, ginger, baking soda and salt. Whisk the dry ingredients together.
Then, slowly add the dry ingredients in batches to the butter mixture until everything is well combined.
In a small bowl, mix the sugar and cinnamon together and set it aside.
Roll the cookies into balls and place the parchment lined baking sheet.
Roll each ball in the cinnamon sugar.
Press down on each of the cookie balls with your fingers to flatten the cookies. Bake for 10-12 minutes in the oven.
Once the cookies are finished baking, let them cool on the baking sheet for 5 minutes and then transfer them to baking racks to fully cool.
Enjoy the deliciousness!
Gingerdoodle Cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 0 hours
- Yield: 18 cookies 1x
- Category: dessert
- Method: oven
- Diet: Gluten Free
Description
This cookie recipe brings the softness of a snickerdoodle together with the molasses and ginger flavor of a ginger snap. It is sure to be a hit at your next winter holiday gathering!
Ingredients
For the Cookie Batter:
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/4 cup dark molasses
- 1 egg
- 1 tsp. pure vanilla
- 1 ½ cup all purpose flour (gluten free or regular, based on preference)
- 1 tsp. cream of tartar
- 1/2 tsp. ground ginger
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
For the Sugar Coating:
- 1/4 cup sugar
- 1 Tbsp. cinnamon
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the butter, sugar and molasses. Beat them together with hand mixer until creamy. Add in the vanilla and egg and beat them until mixed together.
- Add the flour, cream of tartar, ginger, baking soda and salt to the bowl and mix the batter together until it forms a batter.
- In a small bowl, combine the sugar and cinnamon. Set aside.
- Roll the cookie batter into balls and place them on the parchment sheet. You should have 16-20 cookies depending on the size of the balls you make.
- Take each ball and roll it around in the sugar and cinnamon mixture. Repeat with each dough ball. Press each of the balls down with your hand to flatten them a bit.
- Place the cookies in the oven and bake for 10-12 minutes. Once done, transfer the cookies to baking racks to cool.
Notes
- Use gluten free flour to make these gluten-free (King Arthur’s or Bob’s Red Mill work well)
- If making these vegetarian or dairy free, use coconut oil in place of the butter.
- To make this vegan, use coconut oil instead of the butter and make a flax egg (1 Tbsp. flax meal in 3 Tbsp. of cold water – let rest 15 minutes before adding it to the recipe).