Description
Gingerbread snickerdoodle cookies are a delightful blend of gingerbread and classic snickerdoodle flavors. They are soft, chewy, and coated with cinnamon sugar.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, ground ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, mix together the sugar and cinnamon for rolling.
- Roll the dough into balls, then roll each ball in the cinnamon-sugar mixture.
- Place the cookies on a baking sheet lined with parchment paper, spacing them apart.
- Bake for 10-12 minutes or until the edges are set.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to one week.
- For softer cookies, do not overbake.
- Feel free to add chocolate chips for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: gingerbread snickerdoodle cookies, cookies, holiday cookies, dessert