The classic soft and chewy, sugar-coated cookie gets a holiday twist! Gingerbread snickerdoodles are flavored with molasses, ginger and other spices.
Happy National Cookie Day! What an awesome holiday! Too bad we don’t get a day off of work for it.
For this event, since it’s in the same month as Christmas, I made a holiday-inspired version of a classic cookie, the snickerdoodle.
Snickerdoodles are cinnamon-flavored, sugar-coated cookies with a unique texture, thanks to the addition of cream of tartar. The cream of tartar gives the cookies their signature pillowy texture.
That’s because the cream of tartar prevents the sugar from crystalizing during baking. That crystalization gives cookies their traditional crunch.
A cookie that’s traditionally flavored with cinnamon is a great base for a gingerbread twist. I replaced one egg with the molasses, and added more spices, particularly ground ginger.
These cookies are addictive. I think it’s the melt-in-your-mouth texture. I had to stop myself from eating the cookies to ensure I had enough to photograph! So, if you make these, I highly recommend a double batch!
For the cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/4 cup molasses
- 1 large egg
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 cup sugar
- 1 1/2 tsp cinnamon
- Preheat oven to 350 degrees. Line two baking pans with parchment or silicone baking mats. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the molasses, egg and vanilla. Cream for 1-2 minutes longer.
- In a small bowl, stir together the flour, cream of tartar, baking soda, and spices, just until combined. Add to the stand mixer, and mix just until combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- In a small bowl, stir together sugar and cinnamon.
- Scoop the dough with a medum scoop. Roll into balls until round and smooth, then drop into the cinnamon-sugar mixture and coat well. Place on the baking sheet, then press down in the center of each ball.
- Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 125 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 18mg Sodium: 33mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 0g Sugar: 13g Sugar Alcohols: 0g Protein: 1g
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