Ginger Molasses Snickerdoodles are the perfect holiday sweet! These ginger molasses cookies will remind you of the taste of gingerbread cookies, with the soft chewy texture that snickerdoodles are known for. These cookies are so simple to make and share with friends at your next holiday party!
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Ever since October turned a corner and the holiday season was upon us, I’ve been beyond ready for cookie season. I don’t have any long standing traditions of cookie parties or anything like that, but even without that, the holidays make me feel like baking all the things.
Luckily, I’m teaming up with some amazing bloggers again this year (for the third year in a row, what?!) for The Sweetest Season so I have a legitimate excuse to bake all the things. Two years ago I made these M&M Christmas Cookie Bars which are still a holiday favorite of ours and last year I made these Peppermint Crinkle Cookies (with just six ingredients). So when my friend Erin started planning TSS this year, I was so excited to try some new recipes.
I have to give her all the credit, not only for running TSS successfully for the last three years, but also for the idea for these Ginger Molasses Snickerdoodles! My pumpkin snickerdoodles were SO popular this past fall season and she told me I should try making a Christmas version. I was up for the challenge! I thought gingerdoodles would be the perfect recipe to try.
To be honest, I expected these cookies to be really difficult to figure out. There is so much science that goes into baking so tweaking a recipe can often take a long time.
My pumpkin snickerdoodles use about 6 tablespoons of pumpkin, which is not something you can just omit from a recipe and hope for the best.
Luckily, I was able to swap out the pumpkin for half molasses and half applesauce!
Like the pumpkin version, these cookies do require chilling, but not for as long. I chilled the dough for an hour and it was perfectly chilled to be able to work with.
The process is very similar otherwise, make your dough, chill it, roll into balls and coat in a brown sugar mixture! Then they bake into a chewy, soft, delicious little treat. Seriously, these cookies practically melt in your mouth.
Even though I love to bake, I don’t typically eat a lot of the things I bake. I’ll sample a few and usually package the rest up to send with Steven to work. With these cookies, I did not want to share. I have a feeling you won’t either. It is the holiday season, so let’s try to be kind right?
This year’s Sweetest Season Cookie Exchange is benefitting Cookies for Kids Cancer. The charity, founded in 2008, is committed to raising funds for research to develop new, improved and less toxic treatments for pediatric cancer.
If you’d like to join us in giving back this season, please consider making a donation through our fundraising page. And be sure to check out all of the delicious cookie recipes bloggers are sharing this year!
What’s in a snickerdoodle?
A snickerdoodle is a soft, chewy cookie made with butter, sugar and flour and is rolled in cinnamon sugar before baking. Snickerdoodle cookies typically have eggs in them as well.
Do I have to use cream of tartar in these snickerdoodle cookies?
No, this recipe uses baking powder and baking soda as leaving agents instead of cream of tartar.
What is the texture of a snickerdoodle cookie?
Snickerdoodles are known for having a crisp outside and soft, chewy inside.
What tools do I need to make Ginger Molasses Snickerdoodles?
Ready to make your own batch? Scroll down for the how to. Pin this image for later!
If you make this recipe or are wanting to, leave a comment or rating below and let me know! I’d love to hear from you!
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons molasses
- 3 tablespoons applesauce
- 1 and ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
Cinnamon Sugar Mixture
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla, molasses and applesauce until smooth. Set aside.
- Stir together the flour, salt, baking powder, baking soda, and spices. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.
- Cover the dough and chill for one hour. Chilling is mandatory.
- Take dough of out fridge. Preheat oven to 350 degrees.
- Mix together ¼ cup of sugar and ½ teaspoon cinnamon. Roll about 1.5 tablespoons of dough into a ball, then coat in cinnamon sugar. Be generous! Repeat with the rest of the dough.
- Spread out on cookie sheet. Lightly press down to flatten ball as the cookies will spread slightly.
- Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked but will continue cooking enough as they cool. Allow cookies to cool on baking sheet for at least 10 minutes. The longer they cool the softer and chewier they will be!