Holiday Ginger Snickerdoodle Cookies
These cookies combine the cozy flavors of molasses and ginger with the signature cinnamon-sugar coating for a festive twist on the classic Snickerdoodle.
Servings: 4 dozen
Calories: 48kcal
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
You want this cookie to be soft so watch carefully at the end of baking so they do not burn or get too hard. Do not bake for more than 12 minutes as the cookies will harden as they cool.
Nutrition
Serving: 1oz | Calories: 48kcal | Carbohydrates: 11g | Fat: 1g | Cholesterol: 9mg | Sodium: 85mg | Sugar: 11g