I Guarantee This Is the Best Snickerdoodle You'll Ever Taste
Cookies are my favorite way to make any occasion a festive one, especially this time of year. So, before the holiday baking marathon begins, I start dreaming of all of the cookies I want to bake. The list includes family favorites we make every year, like snowballs and candy cane cookies, but I always add a few new recipes that I’m excited to try.
Since there’s never enough time, butter, or sugar available to bake every cookie on my list, I’m combining two of my favorites into a single batch this year. In this recipe for gingerdoodle cookies, I’ll teach you how to make these stunning swirled cookies from a single dough. You’ll taste the iconic cinnamon flavor of snickerdoodle cookies in one bite, then the rich molasses flavor of ginger snap cookies in the next. These soft and chewy cookies are so good, there’s no reason to make two separate batches ever again.
Why You’ll Love It
The cookie starts with a single dough. Make the snickerdoodle dough, then divide the dough and add molasses and spices to one half. That’s how to make two tasty cookie flavors with just one batch of dough.
The taste of two classic cookies in every bite. Swirling the dough into a marbled cookie gives each cookie a chance to stand out without blending into each other. One bite is cinnamony snickerdoodle, while the next has the warm molasses flavor of ginger snaps.
Key Ingredients in Gingerdoodle Cookies
All-purpose flour: Flour is the foundation of cookies, so measuring it properly is essential. Lightly fluff the flour, then dip to fill the measuring cup, and use a straight edge to sweep the excess flour off the top.
Cream of tartar: This ingredient is an acidic leavening agent and a byproduct of winemaking. It helps lift these cookies and gives the snickerdoodle dough its signature flavor.
Cinnamon: This warming spice is mixed into the dough and combined with granulated sugar to give the marbled cookies a sparkling finish.
Molasses: This syrup has a sweet, smoky, burnt caramel flavor that is essential to ginger snap cookies. Use any kind but blackstrap, which is too intense and bitter for these cookies.
Ground ginger and cloves: Ground ginger and cloves give the ginger snap dough its spice. Make sure to replace ground spices every year for the best flavor.
How to Make Gingerdoodle Cookies
Make the snickerdoodle dough. Make the cookie dough by creaming butter and sugar together, adding eggs and vanilla extract, and mixing in the dry ingredients. Cream of tartar and cinnamon added to the flour are what give the snickerdoodles their signature flavor. Transfer half of this dough to a separate bowl.
Make the ginger snap dough. Mix molasses, ground ginger, and ground cloves into the remaining half of the snickerdoodle dough.
Chill the dough. Refrigerate the dough to make it easier to portion and roll, and to keep the cookies from spreading too thin in the oven.
Scoop and shape the cookies. Scoop about 1 tablespoon of each dough, then roll into a rope, twist the ropes together, and gently roll between your palms into a ball. Make sure not to mix the doughs together too much to maintain the marbled look.
Roll in cinnamon sugar. Coat each ball of cookie dough in cinnamon sugar.
Bake. Baked on a lined baking sheet until the cookies are set. A silicone baking mat is my preference for these cookies, as the gingerdoodles will spread a little more with parchment paper.
Gingerdoodle Cookies Recipe
Soft and chewy cookies with signature flavors of both snickerdoodles and ginger snaps in every bite.
Prep time 50 minutes
Cook time 20 minutes
Makes 28 (2.5-inch) cookies
Ingredients
2 sticks (8 ounces) unsalted butter, at room temperature
1 3/4 cups granulated sugar, divided
1/2 teaspoon kosher salt
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour, plus more for rolling
2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
1 tablespoon plus 1 1/2 teaspoons ground cinnamon, divided
3 tablespoons molasses (not blackstrap)
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
Instructions
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Beat 2 sticks room temperature unsalted butter, 1 1/2 cups of the granulated sugar, and 1/2 teaspoon kosher salt together with the paddle attachment in a stand mixer on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 5 minutes total.
Beat in 2 large eggs one at a time, beating until the first is completely incorporated before adding the second. Beat in 2 teaspoons vanilla extract until combined.
Whisk 3 cups all-purpose flour, 2 teaspoons cream of tartar, 1 1/2 teaspoons baking soda, and 1 1/2 teaspoons of the ground cinnamon together in a medium bowl. Add to the butter mixture and beat on low speed until combined, about 1 minute. Transfer half of the dough (about 18 ounces) to the now-empty flour bowl.
Add 3 tablespoons molasses, 3/4 teaspoon ground ginger, and 1/2 teaspoon ground cloves to the remaining dough in the stand mixer and beat on medium speed until combined, 30 seconds to 1 minute.
Refrigerate both bowls of dough until chilled, about 20 minutes. Meanwhile, arrange 2 racks in the oven to divide it into thirds, then heat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Stir the remaining 1/4 cup granulated sugar and 1 tablespoon ground cinnamon together in a small bowl.
Form the cookies: Scoop out 1 tablespoon of each dough. Roll each piece into a 4-inch rope, lightly flouring your hands if needed. Twist the ropes together, then use your palms to gently roll the ropes together, maintaining a marbled appearance, into a 1 1/2-inch wide ball.
Roll the ball in the cinnamon sugar until coated. Place on the baking sheet. Repeat forming the remaining dough balls, spacing them at least 2-inches apart, about 8 per sheet.
Bake, rotating the pans halfway through, until the edges of the cookies are set, 10 minutes. Let cool for 2 minutes on the baking sheet, then transfer to a wire rack and let cool completely. Repeat baking the remaining dough.
Recipe Notes
Smaller cookies: Make 48 (2-inch) cookies by using 2 teaspoons of each dough, rolling into 3-inch ropes, and baking for about 8 minutes.
Make ahead: The dough can be made, formed into balls and coated in cinnamon sugar, and frozen directly on the baking sheet. Store the frozen cookie dough balls in freezer zip-top bags or an airtight container for up to 3 months. Bake frozen, adding 1 minute to the bake time.
Storage: Store the baked cookies in an airtight container at room temperature for up to 3 days.
Forever Cookies
Meet the cookies that'll forever change your holiday baking. From the beloved recipes our families have made for decades to clever twists on classics, these are the keepers we turn to year after year.
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