Description
Soft and chewy gingerbread snickerdoodle cookies with a hint of spice.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, cream together butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- In a small bowl, mix together the sugar and cinnamon for rolling.
- Roll the dough into balls and then roll each ball in the cinnamon-sugar mixture.
- Place the balls on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- These cookies freeze well.
- Adjust spices according to your preference.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: gingerbread, snickerdoodle, cookies, dessert