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The Best Chewy Gingerbread Spice Snickerdoodle Cookies

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These Chewy Gingerbread Spice Snickerdoodle Cookies combine the classic cinnamon-sugar coating of a snickerdoodle with the deep, cozy warmth of gingerbread spices. Ready in under 30 minutes with simple pantry ingredients, they deliver a soft, bendy, chewy texture with a slight crackle on top.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses (unsulphured)
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1/2 teaspoon ground ginger (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Melt the butter in a small saucepan or microwave-safe bowl. Set aside to cool for about 5 minutes.
  3. In a large mixing bowl, whisk together the melted butter, 1 cup granulated sugar, and 1/4 cup brown sugar until smooth and combined. Add the egg, vanilla extract, and molasses. Whisk vigorously until the mixture is smooth, glossy, and slightly thickened (about 30 seconds).
  4. In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, ginger, cinnamon, cloves, nutmeg, salt, and cornstarch.
  5. Pour the dry ingredients into the wet ingredients. Fold together with a wooden spoon or spatula until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. In a small bowl, stir together 1/4 cup granulated sugar, 1 tablespoon cinnamon, and 1/2 teaspoon ginger for the coating.
  7. Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion into a smooth ball. Drop each ball into the cinnamon-sugar mixture and roll to coat generously. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake one sheet at a time in the center of the oven for 10-12 minutes. At 10 minutes, the cookies will look puffy, slightly crackled on top, and very soft in the center. The edges should be just set and lightly golden.
  9. Let the cookies rest on the hot baking sheet for 5 minutes. They will continue to bake from the residual heat. After 5 minutes, transfer them to a wire rack to cool completely.
  10. Repeat with remaining dough, letting the baking sheet cool completely between batches.

Notes

Don’t skip the cream of tartar—it gives the cookies their signature tangy flavor and crackly top. Measure flour correctly by spooning it into the measuring cup and leveling off. Use unsulphured molasses, not blackstrap. Bake one sheet at a time for even results. Watch the edges, not the center, for doneness. For extra chewy cookies, refrigerate the dough balls for 30 minutes before rolling in the coating and baking.

Nutrition

Keywords: chewy snickerdoodle, gingerbread cookies, spice cookies, holiday cookies, easy cookie recipe, chewy cookies, cinnamon sugar cookies

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