One of the best traditions during the holidays is cookie making…and cookie eating! From festive sugar cookies to sweet and crunchy peanut butter blossoms, there is a cookie for every taste. On every table for the holidays, ginger cookies! These ginger snickerdoodle cookies are a family favorite, softer and thicker than a traditional gingerbread cookie, adorned with a dusting of cinnamon and sugar, making them an irresistible addition to any holiday spread.
Ginger Snickerdoodle Cookies
Ginger snickerdoodle cookies bring together the warm, spicy flavors of ginger with the classic sugary, cinnamon-coated charm of traditional snickerdoodles, making them a holiday favorite. The subtle heat of ground ginger, paired with the sweet and tangy flavor of molasses creates a festive blend that’s as comforting as it is delicious. Rolled in a sugar-cinnamon mixture before baking, these cookies emerge from the oven with a crackly, golden crust that gives way to a soft, chewy center—a texture and flavor combination that feels like a hug in cookie form.
Perfect for cookie swaps, gift boxes, or just sharing by the fire with a mug of cocoa, ginger snickerdoodles are a versatile treat that embodies the spirit of the season. Their spicy-sweet aroma fills the kitchen while baking, evoking memories of holiday gatherings and cozy winter evenings. Whether enjoyed fresh out of the oven or as part of a festive cookie platter, these cookies are a delightful way to celebrate the season with loved ones.
Holiday Ginger Snickerdoodle Cookies
Equipment
Ingredients
- 1 1/2 cups 4 sticks unsalted butter (softened)
- 2 Eggs
- 1 cup of White Sugar
- 1 cup of Brown Sugar
- 1/2 cup Dark Molasses
- 2 tsp. Vanilla Extract
- 4 tsp. Ground Ginger
- 3 tsp. Ground Cinnamon
- 1/2 tsp. Nutmeg
- 1 tsp. Ground Clove
- 2 tsp. Baking Soda
- 1/2 tsp. Salt
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl add the softened butter, eggs, white sugar, brown sugar, molasses, and vanilla and beat with a mixer for 5 minutes, until fluffy and blended.
- In a separate bowl mix the dry ingredients.
- Gradually stir the dry ingredients into the creamed butter mixture and blend well.
- Place the cookie dough in the refrigerator for about 30-40 minutes to chill.
- In a small bowl mix together 3 Tbsp. Ground Cinnamon and 3 Tbsp. White Sugar.
- Roll the cookies into small balls and roll in the cinnamon-sugar mixture, Place on a cookie sheet and bake for about 10 minutes until lightly golden. They will look soft in the middle but they are done.
- Let cool on cookie racks.
Notes
Nutrition
Healthier Options
Want to make these a bit healthier? Yes, you can eat (somewhat) healthier during the holidays and enjoy a few cookies. Below are a few suggestions to add healthier ingredients to this recipe for those with dietary issues.
Coconut Sugar: You can substitute coconut sugar for the white sugar in this recipe but be sure to add about 1/2 tsp of baking soda to the batter so the cookies do not flatten too much while baking.
Silken Tofu: If you wish to make these egg-free you can use silken tofu or 1/2 cup unsweetened applesauce per 1 egg.
Butter: You could substitute light olive oil for the butter but I recommend against it as the cookie may bake too flat. If you do, use 3/4 of the amount of olive oil as you would butter. You can also substitute pumpkin puree for the butter, which would give the cookie a nice pumpkin taste that compliments well with ginger but again, use a 3/4 ratio of the puree. If you want the richness of butter, use a nice European-style grass-fed butter such as Kerrygold.
Freezing Ginger Snickerdoodle Cookies
Freezing ginger snickerdoodle cookies is a fantastic way to enjoy their festive flavor beyond the holiday season. To freeze, you can prepare the dough ahead of time, and roll it into balls, before placing them on a baking sheet to freeze until firm. Once frozen, transfer the dough balls into an airtight container or freezer bag, ensuring they remain fresh for up to three months. When you’re ready to bake, simply thaw the cookie balls, roll in the cinnamon-sugar mixture, place on a cookie sheet, and bake as directed, adding an extra minute or two to the baking time if they are still a bit frozen in the center. Allow them to cool completely, then layer them in an airtight container with parchment paper between each layer to prevent sticking. This method preserves their soft, chewy texture, allowing you to savor these spicy-sweet treats whenever the craving strikes.
Other holiday cookie ideas:
- Amazing Lemon Thumbprint Cookies
- Dottie’s Chocolate Jumbles Cookies
- Delightful Peanut Butter Snickerdoodle Blossoms
- Frosted Malt Chocolate Cookies
- Hot Chocolate Cookies
