gingerbread snickerdoodle

Prep Time

20 minutes

Cook Time

12 minutes

Serves

20-24

Ingredients

  • 2¼ cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 1 tsp cream of tartar
  • ¾ tsp baking soda
  • ¾ tsp kosher salt
  • ¾ cup (1½ sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • ¼ cup unsulphured molasses
  • 1 large egg
  • 1 tsp vanilla extract
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger

Steps

  • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Whisk dry ingredients in a medium bowl: flour, ginger, cinnamon, cloves, nutmeg, cream of tartar, baking soda, and salt. Set aside.
  • Cream butter and sugar in a large bowl until light and fluffy.
  • Add wet ingredients: Mix in the molasses, egg, and vanilla until smooth and fully combined.
  • Make the dough: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. The dough will be soft.
  • Prepare the coating: In a small bowl, mix the sugar, cinnamon, and ginger.
  • Shape cookies: Scoop dough into balls (about 1½ tablespoons each), roll in the sugar mixture, and place 2 inches apart on baking sheets.
  • Bake for 10–12 minutes, until edges are set and tops are crackled but centers are still soft.
  • Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely..

My thoughts

Baking the gingerbread snickerdoodles for the first time felt festive in the best way, especially knowing the recipe came from Genevieve Ko, whose baking is known for being thoughtful, reliable, and rooted in classic techniques. I loved how this recipe combined the familiarity of a snickerdoodle with warm gingerbread spices, making it feel nostalgic but still a little elevated. Rolling the dough in the spiced sugar was one of my favorite parts because it made the process feel hands-on and cozy. When the cookies came out of the oven soft in the center with crackly tops, I understood why this recipe works so well. Sharing them made the experience feel complete — like I had captured a small moment of the holiday season in cookie form.