Spiced Gingerbread Snickerdoodles
Warm, spiced gingerbread snickerdoodles, perfect for a cozy autumn treat. These delightful cookies are easy to make and guaranteed to impress.
Equipment Needed
- Baking Sheets
- Cookie scoop
- Measuring cups and spoons
- Mixing Bowls
- Parchment paper
- Stand mixer
Ingredients
- 2.50 cupsGluten-Free All-Purpose Flour(Spooned and leveled)
- 2.00 tspGround Ginger
- 2.00 tspGround Cinnamon
- 1.50 tspCream of Tartar
- 1.00 tspKosher Salt
- 1.00 tspBaking Soda
- 0.50 tspBaking Powder
- 0.50 tspGround Cloves
- 0.50 tspGround Nutmeg
- 12.00 TbspUnsalted Butter(Cold, cut into cubes)
- 1.25 cupsPacked Light Brown Sugar
- 0.33 cupsMolasses(Dark or light)
- 1.00 eachEgg(Room temperature)
- 1.00 eachEgg Yolk(Room temperature)
- 2.00 tspVanilla Extract
- 2.00 TbspGranulated Sugar(For rolling)
- 0.50 tspGround Cinnamon(For rolling)
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Estimated time: 5 minutes
Whisk together dry ingredients (flour, spices, baking powder, etc.) in a large bowl.
Estimated time: 2 minutes
Cream together butter and sugar until light and fluffy.
Estimated time: 5 minutes
Gradually add molasses, then egg and egg yolk, mixing until combined.
Estimated time: 3 minutes
Incorporate dry ingredients into wet ingredients, mixing until just combined. Do not overmix.
Estimated time: 3 minutes
Scoop dough onto a plate and chill for 30 minutes to 1 hour.
Estimated time: 30 minutes
Mix granulated sugar and cinnamon in a separate bowl.
Estimated time: 2 minutes
Roll chilled dough balls in the cinnamon-sugar mixture.
Estimated time: 5 minutes
Place coated dough balls onto prepared baking sheets.
Estimated time: 2 minutes
Bake for 10-12 minutes, or until golden brown. Let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Estimated time: 12 minutes