Gingerbread Snickerdoodle Cookies Recipe. These easy-to-make spiced snickerdoodle cookies, aka gingerdoodles, are so delicious and full of flavor! Just the perfect recipe for Christmas treats!
Active time: 20mins | Cook time: 12mins | Yield: 40 cookies
Ingredients:
Cookie:
- 1 1/2 cups (187g) All-Purpose Flour
- 1 1/2 tsp Ground Cinnamon
- 2 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- A Pinch of Salt
- 1 tsp (4g) Cream of Tartar
- 1/2 tsp (2g) Baking Soda
- 1/2 cup (113g) Butter at room temperature
- 1/3 cup (67g) Granulated Sugar
- 1/3 cup (67g) Brown Sugar
- 1 tsp (5ml) Vanilla Extract
- 1 Large Egg at room temperature
Sugar Coating:
- 1/4 cup (50g) Granulated Sugar
- 1 tsp (4g) Ground Cinnamon
Video:
Directions:
- In a medium bowl, place the flour, cinnamon, ginger, cloves, salt, cream of tartar, and baking soda. Whisk to combine and set it aside.
- Note: Instead of using the cream of tartar, you can add 1 teaspoon (5ml) of vinegar or lemon juice to the wet ingredients, but the texture of the cookies won’t be the same.
- In the bowl of the electric mixer fitted with the paddle attachment, place the butter, granulated sugar, brown sugar, and vanilla. Beat on medium speed for about 2 or 3 minutes, until light and fluffy.
- Beat in the egg until well combined.
- Add the dry ingredients mixture and mix on low speed until just combined. Do not overmix the flour.
- If necessary, refrigerate the dough for about 20 minutes or until firm enough to roll into balls.
- Portion the dough into tablespoon-sized mounds (leveled) and, using the palm of your hands, roll the dough into balls.
- In a small bowl, place the sugar and cinnamon. Stir until well combined.
- Roll the balls in the sugar coating and place them on a baking sheet lined with parchment paper. Make sure to let enough space for them to spread (about 2-1/2in or 6,5cm).
- Using the bottom of a measuring cup or glass, gently press down the top of each cookie to flatten them a little.
- Bake at 350°F (180°C) for about 10 – 15 minutes or until they are firm around the edges and slightly soft in the middle.
- Let the cookies cool and set for a few minutes at room temperature before removing them from the parchment paper.
- Store the cookies in an airtight container at room temperature for up to a week.
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