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

Description

These Brown Butter Gingerbread Snickerdoodles (Gingerdoodles) combine the chewy texture of classic snickerdoodles with the deep, spiced warmth of gingerbread and rich, nutty browned butter—perfect for holiday baking or cozy winter treats.

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

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Instructions

Make Gingerbread Cookie Dough: In a bowl, whisk together flour, baking soda, salt, and gingerbread spice. In another bowl, cream butter, brown sugar, and molasses until fluffy. Mix in egg and vanilla. Fold in dry ingredients just until combined. Flatten into a disc, wrap, and chill for 3–4 hours. Roll out and cut small gingerbread cookies. Keep chilled.
Make Gingerdoodle Dough: Brown the butter and stir in gingerbread spice. Let cool to room temperature. Whisk in sugars and molasses, followed by egg, egg yolk, and vanilla. Fold in flour, cream of tartar, baking soda, baking powder, and salt until just combined. Rest dough for 10 minutes.
Assemble: Mix granulated sugar with gingerbread spice. Scoop large balls of gingerdoodle dough, roll in spiced sugar, and press a gingerbread cookie on top. Chill assembled cookies for 3–4 hours.
Bake: Preheat oven to 350°F (180°C). Bake cookies for 10–12 minutes until edges are set and centers are soft. Cool before serving.

Notes

Chill time is essential for shape and flavor development.
Skip gingerbread cutouts for a simpler version.
Use a smaller scoop for mini cookies and reduce baking time slightly.
Brown butter adds depth but can be replaced with regular softened butter if needed.
Cookies stay soft and chewy for several days.

Prep Time: 45 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 240
Sugar: 18g
Sodium: 150mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 2g
Cholesterol: 45mg