This post was most recently updated on May 9th, 2022
This Christmas gingerbread snickerdoodle recipe makes the most delicious holiday cookie! Soft and chewy, with just a little crisp around the edges. Sweet with the warming hint of ginger, molasses and cinnamon. These cookies are quick and easy to make and they make about 36 cookies, depending on how large you make them.
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Ingredients
225g (8oz) Soft butter
1 1/3 C Brown sugar
1/2 C White sugar
2 Eggs
1 Tablespoon Molasses
2 heaped teaspoons Ground cinnamon
3 heaped teaspoons Ground Ginger
2 teaspoons Vanilla extract
1/2 teaspoon Lemon flavoring (or the grated rind of a lemon)
3 C Plain flour
1 teaspoon Baking soda
For the Cinnamon Sugar
1/2 C White sugar
2 teaspoons Ground cinnamon
1/2 teaspoon Ground ginger
Method
Preheat the oven to 170C/340F
In a bowl add the butter, sugars, spices, liquid flavorings and molasses. Beat well until thick and creamy. Mix through the flour and baking soda. It will take some time to mix it well as it is quite a large batch, be sure that it is all evenly mixed before deciding if it is too wet or dry.
You should end up with a soft but not sticky dough. If it is too soft place in the fridge for 15 minutes to firm up. If it is dry add 1-2 Tablespoons of cream or milk.
Mix the second measure of sugar and spices to make the sugar coating in a small bowl.
Roll walnut sized pieces of dough and then coat them in the cinnamon sugar and place them on a lined baking sheet 2 inches apart. Do not flatten.
Bake in the center of the oven for 8-9 minutes. The cookies will have flattened slightly and look mounded and soft. Allow them to rest for 3-5 minutes before moving them to a cooling rack to finish cooling.
Store in an airtight container once totally cool for up to 4 weeks.
Dough can be stored covered for a week in the fridge or 6 months in the freezer.
These are the ultimate Christmas cookie! Soft and chewy with a gentle crisp edge, with warming holiday flavors. Preheat the oven to 170C/340F In a bowl add the butter, sugars, spices, liquid flavorings and molasses. Beat well until thick and creamy. Mix through the flour and baking soda. It will take some time to mix it well as it is quite a large batch, be sure that it is all evenly mixed before deciding if it is too wet or dry. You should end up with a soft but not sticky dough. If it is too soft place in the fridge for 15 minutes to firm up. If it is dry add 1-2 Tablespoons of cream or milk. Mix the second measure of sugar and spices to make the sugar coating in a small bowl. Roll walnut sized pieces of dough and then coat them in the cinnamon sugar and place them on a lined baking sheet 2 inches apart. Do not flatten. Bake in the center of the oven for 8-9 minutes. The cookies will have flattened slightly and look mounded and soft. Store in an airtight container once totally cool for up to 4 weeks. Dough can be stored covered for a week in the fridge or 6 months in the freezer.
Christmas Gingerbread Snickerdoodle Recipe
Ingredients
Instructions
Allow them to rest for 3-5 minutes before moving them to a cooling rack to finish cooling.
