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
Scale
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).