Fall is upon us, which means the holidays are just around the corner! Two of my favorite holiday cookies are gingerbread and snickerdoodles, so why not combine them? Honestly, the combination of flavors is pure genius and I’m surprised I’ve never thought of the idea myself. Gingerbread snickerdoodles are like the pumpkin spice lattés of the cookie world, the epitome of fall in a bite. Just think of all the spices… how can your mouth not water?
I was inspired by the New York Times Cooking recipe, but made a few modifications to give the cookies an extra kick. They turned out so good and are the most addicting cookies ever! I’m not even joking when I say that I ate 5 of these in one sitting. I even gave a box to a friend, and she practically finished the entire box in a day.
Give the recipe a try for yourself and see! Some modifications to the NYT recipe that I’ll call out:
- I cut the sugar for the dough from 1 cup to 3/4 cup
- I used a mix of raw honey and maple syrup instead of molasses
- I added in ground nutmeg and ground cloves to give it more of a fall taste
Gingerbread Snickerdoodles
Ingredients
Cookies
- 2 ½ cup all purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ¾ cup unsalted butter room temperature
- ¼ cup raw honey + maple syrup mix
- 1 cup granulated sugar
- 2 eggs room temperature
Cinnamon Sugar Coating
- 2 tbsp granulated sugar
- 2 tsp ground cinnamon
Instructions
- Whisk the flour, baking soda, cream of tartar, ground ginger, cinnamon, nutmeg, cloves, and salt.
- Beat the butter, sugar, and honey/maple syrup mix until creamy. Beat in eggs one at a time.
- Add in the dry ingredients and mix until just incorporated.
- Cover bowl tightly and refrigerate for at least 30 minutes, until dough is firm enough to roll into balls.
- Mix the sugar and cinnamon to form the coating.
- Use an ice cream scooper to shape the dough into 1 inch balls.
- Drop and roll the dough balls in the mixture until they are well coated.
- Bake for 10-12 minutes at 350°.
I’m going to be baking these on repeat this season. If you have any cookie swaps coming up for the holidays, I highly recommend this recipe! It’s guaranteed to be a crowd pleaser. Let me know what you think!
