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Soft Gingerbread Spiced Snickerdoodle Cookies

Soft gingerbread spiced snickerdoodle cookies - featured image
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These soft, chewy cookies combine the warm spices of gingerbread with the classic cinnamon-sugar coating of snickerdoodles. Quick and easy to make, they’re perfect for holiday cookie swaps or cozy winter afternoons.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, 1 1/2 teaspoons cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, cream together softened butter, 3/4 cup granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides as needed.
  4. Beat in egg and vanilla extract on medium speed until fully combined.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. In a small shallow bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon for the coating.
  7. Using a cookie scoop or spoon, portion dough into 1.5-tablespoon balls. Roll each ball between palms until smooth, then roll generously in cinnamon-sugar mixture.
  8. Place dough balls on prepared baking sheets, spacing about 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and tops are puffy and slightly cracked. Centers should still look soft.
  10. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overbake; cookies continue to set as they cool. For best results, use room temperature ingredients and measure flour correctly by spooning and leveling. If dough is sticky, chill for 15-20 minutes.

Nutrition

Keywords: gingerbread snickerdoodle cookies, soft snickerdoodle, holiday cookies, easy cookie recipe, cinnamon sugar cookies

Find it online: https://ovenmila.com/soft-gingerbread-spiced-snickerdoodle-cookies-easy-15-min-recipe/