Ginger Molasses Snickerdoodles – your favorite chewy cinnamon sugar cookies with the addition of ginger and molasses. It’s a Snickerdoodle that’s perfect for the holiday season!

Oh, these cookies…

I have to say that I’ve absolutely fallen in love with these babies. I’ve always loved a Snickerdoodle. I love eating them and I LOVE saying the word,

SNICKERDOODLE.

It’s just so much fun to say!

SAVE THESE SNICKERDOODLES TO YOUR FAVORITE PINTEREST BOARD!

I found this recipe for Emeril’s Snickerdoodles and made them early on during my 365.
The other day I decided to make them holiday appropriate. Not that a simple Snickerdoodle wouldn’t be perfect for the holidays, but I was hoping that the addition of some ginger and molasses would make it that much better.

Take a look at these delicious ginger dessert recipes from my fellow bloggers…

Gingerbread Whoopie Pies from Saving Room for Dessert
Irish Gingersnaps from Cooking with Ruthie
Lemon Ginger Crinkle Cookies from April J. Harris
Gingerbread Cheesecake from Dinner Then Dessert
Brown Butter Oatmeal Ginger Cookies from Greens & Chocolate

I have to say that I am very pleased with the results. Even my daughter Snapped that my cookie game was on point, so that must be sayin’ something. I mean, LOOK at that cinnamon and sugar all over that cookie!

*SWOON*

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Ginger Molasses Snickerdoodles

These Ginger Molasses Snickerdoodles are chewy cinnamon sugar cookies with the addition of ginger and molasses - the perfect Snickerdoodle for the holidays!

Lynne Feifer: Lynne

Ingredients

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
8 tablespoons 1 stick unsalted butter, softened
1 1/2 cups sugar plus 3 tablespoons divided
3 tablespoons molasses
1 large egg
1 tablespoon ground cinnamon

Instructions

Preheat oven to 350 degrees F. and prepare a baking sheet by lining it with parchment.
Into a medium bowl, sift together the flour, cream of tartar, ginger, baking soda and salt.
In the bowl of an electric mixer, cream the shortening and butter.
Add the 1 1/2 cups sugar. Cream until light and fluffy, about 5 minutes.
Add the egg and molasses, and mix thoroughly.
In two batches, pour in the dry ingredients and thoroughly combine after each addition.
In a small bowl, mix the tablespoon of cinnamon with the remaining 3 tablespoons of sugar.
using two tablespoonfuls of dough, roll into a ball.
Roll the ball into the cinnamon sugar mixture and place onto the prepared baking sheet. Do not flatten.
Bake for 14 minutes.
Cool on baking sheet for about 3 minutes before transferring to wire rack

Ginger Molasses Snickerdoodles