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Gingerbread Snickerdoodles ~ iinfused with molasses and coated with sugar and classic gingerbread spices for a holiday-ready twist on a favorite cookie!


makes approximately 2 1/2 dozen cookies

Total time

20 minutes




  • for the cookies
  • 2½ cups flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 cup (2 sticks) butter, melted and slightly cooled
  • ½ cup light brown sugar (packed)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 6 tablespoons molasses (or about 1/3 cup)
  • sugar coating
  • 4 tbsp granulated sugar
  • ¼ tsp allspice,
  • ¼ tsp nutmeg
  • 1 tsp ginger
  • 1 tsp cinnamon


  1. Preheat oven for 400F
  2. Whisk together the flour, baking soda, cream of tartar and salt and set aside.
  3. Beat the butter, brown sugar, and sugar in a stand mixer or using electric hand mixer until combined.
  4. Add the eggs and molasses and beat until the mixture is pale yellow and thickened, about 2 minutes.
  5. Add the flour mixture slowly and continue to beat until just combined (the dough is soft, this is OK!)
  6. Whisk together the sugar coating ingredients in a small bowl.
  7. Using a small melon scooper or a tablespoon, form round balls with the dough and coat with the sugar toping. Place on a parchment-paper lined baking sheet and bake for 6-10 minutes. The cookies will be soft when they come out of the oven but will firm up as they cool. They should be slightly brown and crisp on the bottom.
  8. Allow to cool on the baking sheet until they are firm enough to move, then finish cooling on a rack.
  9. Optional: sprinkle a little more of the sugar mixture on top of the cookies when they come out of the oven for a bit of extra sparkle.
  10. View the recipe instructions at The View From the Great Island

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