Barth Bakery
Dec 13, 20183 min
Updated: Aug 17, 2020
What happens when a gingersnap meets a snickerdoodle? You get a gingerdoodle, of course! These cookies combine two Christmas classics (cinnamon-sugar and ginger molasses) to create the quintessential cookie for the holiday season. These buttery cookies are crunchy on the edges, yet soft and chewy on the inside. Perfectly sweet and full of warm spices, these festive cookies are the ultimate addition to any cookie tray.
Makes about 2 dozen jumbo cookies
¾ cup unsalted butter, softened
1 cup dark brown sugar, packed
1 large egg
¼ cup dark molasses
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp salt
2 tsp baking soda
2 cups all-purpose flour
¼ cup granulated sugar, for rolling
¾ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 Tbsp pure vanilla extract
2 cups all-purpose flour
1 tsp cream of tartar
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon + ¼ cup granulated sugar, for rolling
Preheat oven to 350°F. Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar until light and fluffy. Add in the egg and molasses and beat until well combined, about 2 more minutes.
In a separate bowl, whisk together the cinnamon, ginger, cloves, nutmeg, salt, baking soda, and flour.
Slowly add the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed. Refrigerate the dough for about an hour.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add in the eggs and vanilla and beat until well combined, about 2 more minutes.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Slowly add the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed. Refrigerate the dough for about an hour.
Pinch off a chunk of the gingersnap dough (about 2 Tbsp) and roll it into a ball. Pinch off a chunk of the snickerdoodle dough (about 2 Tbsp) and roll it into a ball. Squish the two balls of dough together and roll into a single large ball.
Coat the gingersnap half in granulated sugar, and coat the snickerdoodle half in cinnamon-sugar. Place the balls onto the prepared baking sheets about 2 inches apart and gently flatten each ball with the palm of your hand until you have a disk that's about ¾-inch thick. Place the baking sheets in the refrigerator for about 10 minutes, then place in the oven and bake for about 9-11 minutes, or until the cookies are lightly golden. Allow the cookies to cool on the baking sheets for about 2 minutes, then remove to a wire rack to cool completely.
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