Description
Gingerbread snickerdoodle cookies are a festive twist on classic cookies with warm spices.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 tbsp ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, ginger, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, cream butter, granulated sugar, and brown sugar together.
- Add eggs and vanilla to the butter mixture. Mix well.
- Gradually add dry ingredients to the wet mixture. Stir until combined.
- In a small bowl, combine granulated sugar and cinnamon for rolling.
- Form dough into balls and roll in the sugar-cinnamon mixture.
- Place on baking sheets and bake for 10-12 minutes.
- Let cool on sheets for a few minutes before transferring to wire racks.
Notes
- Store cookies in an airtight container.
- For softer cookies, underbake slightly.
- You can add chocolate chips for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: gingerbread snickerdoodle cookies