Gingerbread Snickerdoodles

Big soft ginger cookies and snickerdoodles have always felt like related cookies to me. It’s probably the cinnamon and the texture and the sugar on the outside. But because I think of them as similar, I’m kind of upset that I never thought to combine them before.

Alas, the New York Times beat me to it, and rubbed it in my face by including the recipe in a compilation of Fall recipes I was looking at to find something to make for dinner. Cookies can be dinner, right?

So start by whisking together the flour, baking soda, cream of tartar, ginger, 2 teaspoons of cinnamon and salt in a large bowl. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter, molasses, and 1 cup of sugar on medium speed until creamy.

Add the eggs, one at a time, and beat to incorporate.

Add the dry ingredients in 2 additions, beating after each addition.

Cover the dough and refrigerate for at least 30 minutes, but up until 2 days. When you’re ready to bake, roll the dough into 1-inch balls, then roll in the cinnamon sugar mixture made by combining the remaining 1/4 cup of sugar with 1 1/2 teaspoons cinnamon. Place on a baking sheet lined with parchment paper.

Bake at 350°F for 10 to 12 minutes, until the tops look dry.

Allow to cool for a couple of minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container.

Enjoy!

Gingerbread Snickerdoodles

Ingredients:

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 tablespoon ginger
• 3 1/2 teaspoons cinnamon, divided
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1/4 cup molasses
• 1 1/4 cups sugar, divided
• 2 eggs

Directions:

1. In a medium bowl, whisk together flour, baking soda, cream of tartar, ginger, 2 teaspoons cinnamon, and salt. Set aside.
2. In a stand mixer fitted with the paddle attachment, beat butter, molasses, and 1 cup sugar on medium speed until light and fluffy.
3. Beat in eggs, one at a time, until incorporated.
4. Add the dry ingredients in two additions, scraping down the sides of the bowl each time, and beat until no streaks.
5. Cover the bowl and refrigerate for at least 30 minutes.
6. In a small dish, combine the remaining 1/4 cup sugar and 1 1/2 teaspoons cinnamon.
7. Roll the dough into 1-inch balls, then roll in the cinnamon-sugar mixture. Place about 2 inches apart on a baking sheet lined with parchment paper.
8. Bake at 350°F for 10-12 minutes, or until centers are dry. Allow to cool for a couple of minutes on the baking sheet before transferring to a wire rack to cool completely.