Name: Brown Butter Gingerbread Snickerdoodles (Gingerdoodles)
Prep time: 45 min
Cook time: 12 min
Total time: 8 h
Cuisine: American
Ingredients: Gingerbread Cookie Dough:; 1 3/4 cups all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon fine sea salt; 1 tablespoon gingerbread spice; 5 tablespoons unsalted butter, room temperature; 1/3 cup plus 1 tablespoon packed brown sugar; 1/3 cup unsulphured molasses; 1/2 large egg, lightly beaten; 1/2 teaspoon vanilla extract; Gingerdoodle Cookie Dough:; 14 1/2 tablespoons unsalted butter; 2 1/2 teaspoons gingerbread spice; 2 cups plus 2 tablespoons all-purpose flour; 1 1/2 teaspoons cream of tartar; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon fine sea salt; 1/2 cup granulated sugar; 1/3 cup plus 1 tablespoon plus 1 teaspoon packed light brown sugar; 1/4 cup unsulphured molasses; 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 teaspoons vanilla extract; Gingerbread Spiced Sugar:; 1/4 cup granulated sugar; 1 teaspoon gingerbread spice

Jump to Recipe·Leave a Review

I love turning classic cookies into something extra cozy for the holidays, and these brown butter gingerbread snickerdoodles are one of my favorites. I combine a soft, chewy snickerdoodle base with deep molasses flavor, warm gingerbread spices, and nutty brown butter. Every bite feels festive, comforting, and bakery-worthy, while still being simple enough to enjoy at home.

Why You’ll Love This Recipe

I enjoy this recipe because it brings together two timeless cookies in one. I get the familiar tangy chew of a snickerdoodle with the bold, spiced warmth of gingerbread. I also appreciate how soft these cookies stay even after baking, making them perfect for gifting, sharing, or enjoying over several days.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the gingerbread cookie dough, I use
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 tablespoon gingerbread spice
5 tablespoons unsalted butter, room temperature
1/3 cup plus 1 tablespoon packed brown sugar
1/3 cup unsulphured molasses
1/2 large egg, lightly beaten
1/2 teaspoon vanilla extract

For the gingerdoodle cookie dough, I use
14 1/2 tablespoons unsalted butter
2 1/2 teaspoons gingerbread spice
2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup granulated sugar
1/3 cup plus 1 tablespoon plus 1 teaspoon packed light brown sugar
1/4 cup unsulphured molasses
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract

For the gingerbread spiced sugar, I use
1/4 cup granulated sugar
1 teaspoon gingerbread spice

Directions

I start by making the gingerbread cookie dough since it needs time to chill. I mix the flour, baking soda, salt, and gingerbread spice in a bowl. In another bowl, I cream the butter with the brown sugar and molasses until fluffy, then mix in the egg and vanilla. I fold in the dry ingredients just until combined, wrap the dough, flatten it into a disc, and chill it for at least 3 to 4 hours. After chilling, I roll it out, cut out small gingerbread cookies, and keep them chilled until assembly.

Next, I make the gingerdoodle dough. I brown the butter in a pan until golden and fragrant, then stir in the gingerbread spice and let it cool to room temperature. I whisk in the granulated sugar, brown sugar, and molasses, followed by the egg, egg yolk, and vanilla. I gently fold in the dry ingredients until just combined and let the dough rest for about 10 minutes.

To assemble, I mix the granulated sugar with gingerbread spice. I scoop the dough into large portions, roll them in the spiced sugar, and press a gingerbread cookie on top of each one. I chill the assembled cookies for another 3 to 4 hours. When ready to bake, I bake them at 350°F (180°C) for 10 to 12 minutes until the edges are set and the centers remain soft.

Servings And Timing

I usually get about 12 to 14 large cookies from this recipe. The active prep time is about 45 minutes, but I plan for at least 6 to 8 hours of chilling time. Baking takes around 10 to 12 minutes per batch.

Variations

I sometimes skip making the gingerbread cutout dough and bake the gingerdoodles on their own for a simpler version. I also like increasing the gingerbread spice slightly when I want a stronger, warmer flavor. If I prefer smaller cookies, I use a smaller scoop and reduce the baking time slightly.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I freeze the baked cookies and thaw them at room temperature. When I want them warm, I reheat a cookie briefly in the microwave for a few seconds.

FAQs

Can I make the dough ahead of time?

I often prepare both doughs a day in advance and keep them tightly wrapped in the refrigerator.

Why is chilling the dough important?

I chill the dough to prevent spreading and to develop a deeper flavor from the spices and molasses.

Can I skip browning the butter?

I can, but I find that browned butter adds a richer, more complex flavor that really enhances the cookies.

How do I know when the cookies are done?

I remove them from the oven when the edges are set and the centers still look soft, since they firm up as they cool.

Can I freeze the dough instead of the baked cookies?

I prefer freezing the baked cookies, but I can also freeze the dough balls and bake them straight from frozen with a slightly longer bake time.

Conclusion

I love how these brown butter gingerbread snickerdoodles combine holiday spice with classic cookie comfort. They feel special without being overly complicated, and they always disappear quickly once baked. This is a recipe I come back to every winter because it delivers warmth, flavor, and that perfect soft bite every time.