Introduction

Brown Butter Gingerbread Snickerdoodles, or Gingerdoodles, are a delightful twist on classic snickerdoodles with warm gingerbread flavors and a rich brown butter depth. Soft, chewy, and topped with mini gingerbread cookies, they’re perfect for the holiday season or cozy afternoons.

The image shows several round cookies with a light brown base layer that looks soft and slightly crumbly, each topped with a gingerbread man-shaped cookie in a darker brown color. The gingerbread men have three small dark chocolate dots down the center representing buttons. The cookies are dusted with fine white powdered sugar, giving a light snowy effect. They are arranged closely on a white marbled surface with some scattered crumbs and powdered sugar around them. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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 + 1 tablespoon packed brown sugar
- 1/3 cup unsulphured molasses (Grandma’s molasses recommended)
- 1/2 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
For the Gingerdoodle Cookie Dough:
- 14 1/2 tablespoons unsalted European butter
- 2 1/2 teaspoons gingerbread spice
- 2 cups + 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 + 1 tablespoon + 1 teaspoon light brown sugar, packed
- 1/4 cup unsulphured Grandma’s molasses
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla paste or extract
For the Gingerbread Spiced Sugar:
- 1/4 cup granulated sugar
- 1 teaspoon gingerbread spice

Instructions

Make the Gingerbread Cookie Dough: In a small bowl, combine the flour, baking soda, salt, and gingerbread spice; set aside. In a stand mixer bowl, cream the butter, brown sugar, and molasses on medium speed for 2 minutes until fluffy. Mix in the egg and vanilla until just combined; scrape down the bowl if necessary. Add the flour mixture on low speed until combined. Wrap the dough loosely in plastic and flatten into a disc with a rolling pin. Refrigerate for at least 3-4 hours or up to 3 days.
Cut the Gingerbread Cookies: After chilling, roll the dough on a lightly floured surface to ¼-inch thickness. Use a roughly 2.2-inch gingerbread cutter to cut cookies. Reroll and chill dough if needed. Place cutouts on a parchment-lined tray, cover, and refrigerate until ready.
Make the Gingerdoodle Dough: In a pan over medium heat, melt the butter, stirring occasionally until foamy with nutty aroma and amber brown solids. Remove from heat, scrape all browned bits into a bowl, and stir in gingerbread spice. Let cool to room temperature (about 45-60 minutes). In another bowl, combine the flour, cream of tartar, baking soda, baking powder, and salt.
Combine Sugars and Butter: Whisk the brown sugar, granulated sugar, and molasses into the browned butter. Add the egg, egg yolk, and vanilla, mixing well. Fold the dry ingredients into the wet mixture until just combined. Let the dough rest for 10 minutes. If the dough feels sticky, add 1-2 tablespoons flour to reach a scoopable consistency.
Prepare Spiced Sugar and Chill: In a small bowl, mix the granulated sugar with gingerbread spice. Scoop dough with a 3-tablespoon scoop, roll each ball in the spiced sugar, and place them on a parchment-lined tray. Top each dough ball with a gingerbread cookie. Cover and refrigerate for at least 3-4 hours.
Bake the Cookies: Preheat the oven to 350°F (180°C) and line 2-3 baking sheets with parchment paper. Place cold dough balls on the trays (6-7 per tray) and bake for 10-12 minutes. Immediately sprinkle more spiced sugar on top after baking. Let cool on a wire rack before enjoying.

Tips & Variations

Measure dry ingredients using the spoon-level method or a kitchen scale to avoid dense cookies.
For the egg measurement, whisk one egg and measure out 1 ½ tablespoons or 25-28 grams.
If you don’t want to make gingerbread dough, you can press baked gingerbread cookies onto the tops of the baked gingerdoodles for a different texture.
Smaller gingerbread cutters (under 2 inches) will not cover the cookie surface as fully.
Store leftover gingerbread spice mix in an airtight container for future baking.

Storage

Store the baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat, warm gently in a low oven or microwave for a few seconds to restore softness. Unbaked dough can be refrigerated for up to 3 days or frozen for up to 1 month before baking.

How to Serve

The image shows round gingerbread cookies with a star-shaped gingerbread cookie on top of each one, decorated with three small dark spots. The cookies have a warm brown color and a sugar coating that gives a rough, sparkly texture on their surface. One cookie in the center is broken into two pieces, revealing a soft, dense, and slightly crumbly inside layer with a similar warm brown shade. The cookies are placed closely together on a white marbled surface with some scattered sugar crystals around them. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular molasses instead of Grandma’s molasses?

Yes, you can use regular unsulphured molasses, but Grandma’s molasses is recommended for its rich, balanced flavor that enhances the gingerbread taste.

Why do I need to chill the dough for so long?

Chilling the dough solidifies the fats and allows the flavors to meld, which prevents spreading during baking and results in a chewier, more flavorful cookie.