Ginger Snickerdoodles. Your favorite chewy cinnamon sugar cookies with the addition of ginger and molasses. This snickerdoodles recipe is perfect for the holiday season!
Are you ready for me to wax poetic about these cookies? They’re right up there with Chai Snickerdoodles in deliciousness.
I’ve fallen head over heels for these babies. I’ve always loved a Snickerdoodle. I love eating them and I LOVE saying the word.
SNICKERDOODLE. Try saying it without smiling. Impossible.
SAVE THESE SNICKERDOODLES TO YOUR FAVORITE PINTEREST BOARD!
I found this recipe for Emeril’s Snickerdoodles and made them early on in my blogging journey. As the years pass, I find myself coming back to that Snickerdoodles recipe over and over.
The simple sweet cookie dusted with cinnamon sugar is already perfect for the holiday season. But this year I couldn’t resist making them just a little bit warmer, spicier and festive! Adding ginger and molasses elevated the cookies to the next level of amazing.
I have to say that I am very pleased with the results. Even my daughter said 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!
The combo of cinnamon and ginger flavor makes these extra cozy. Eating them makes me want to curl up next to a fireplace and watch the snow fall.
Even if I can’t quite live out that particular Christmas Card-worthy fantasty, at least I can eat more Ginger Molasses Snickerdoodles!
Ingredients for these Ginger Cookies
- all purpose flour
- cream of tartar
- ground ginger
- baking soda
Yes, these Snickerdoodles use both shortening AND butter. That’s one of the reasons why they’re so rich, chewy and delicious!
How to make Snickerdoodles with ginger
- Line a baking sheet with parchment paper. Preheat your oven to 350 F.
- Sift together the flour, ginger, baking soda, salt and cream of tartar. Set aside
- Use an electric mixer to cream together the shortening, butter and sugar until light and fluffy.
- Add the egg and molasses to the mixer and beat to combine.
- Mix the dry ingredients into the wet in batches. Combine well after each addition.
- Combine the cinnamon with 3 tablespoons of sugar in a small bowl.
- Roll the Snickerdoodle dough into balls. Then roll each ball in the cinnamon sugar.
- Place rolled cookie dough on the prepared baking sheet in rows. Bake for 14 minutes. Let the cookies cool for a few minutes on the baking sheet. Remove and transfer to a wire rack to cool completely.
Look how gorgeous they are! The tops come out crackly and sparkling with cinnamon sugar.
What kind of molasses is best in ginger cookies?
I used a light molasses (labeled “original”) for these cookies. Steer clear of blackstrap or dark molasses which has a robust, slightly bitter flavor. Unless you like that flavor, in which case go for it!
Can you freeze homemade Snickerdoodles?
Yes, these Ginger Molasses Snickerdoodles freeze beautifully! You can store in them in freezer bags for up to 3 months.
Thanks to the high fat content of the dough, you can also freeze the cookies unbaked! Freeze the rolled cookie dough balls on the baking sheet until solid. Then transfer to freezer bags.
When ready to eat, just place the frozen cookie dough right on the baking sheet and bake–adding an extra couple of minutes to the baking time. Ginger Snickerdoodles, made from scratch, are ready in minutes!
More Dessert Recipes with Ginger
Love ginger? Give these other recipes a try! Make them for the holidays or any time you want to fill your kitchen with the sweet and spicy aroma of ginger treats.
- Blueberry Ginger Cheese Danish
- Cranberry Ginger Pistachio Sugar Cookies
- Cranberry Ginger Sugar Cookies
- Apple Ginger Galette
- Molasses Gingerbread with Lime Cream
- Spritz Cookie Recipe
- Peppermint Blossom Cookies
- 3 Ingredient Peanut Butter Cookies
- Root Beer Float Cookies
- Pumpkin Spice Cream Cheese Cookies
- Peanut Butter Reindeer Cookies
- Peppermint Frosted Sugar Cookies
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Ginger Molasses Snickerdoodles
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup shortening
- 8 tablespoons 1 stick unsalted butter, softened
- 1 ½ cups sugar plus 3 tablespoons divided
- 3 tablespoons molasses
- 1 large egg
- 1 tablespoon ground cinnamon
- 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