snickerdoodles

Chewy Ginger Molasses Snickerdoodles

Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.

Confession Time: Deep down, I truly believe that cookies are the only acceptable dessert at Christmas. Don’t even tell me I’m wrong. I know some of you will try to convince me of your brownie pie, red velvet cheesecake, or some aggressively flavored peppermint cake, but I’m not here for it. If it’s December and there’s a Christmas tree in my house, cookies are the best option. With that being said, I do think it’s easy to get stuck in the cookie rut. I, myself, reach for the same soft and chewy sugar cookie recipe every year, because that’s what I’ve grown up on. Even so, I’m making efforts this year to branch out, if only slightly, to widen my cookie offerings during Christmas. Cue these chewy ginger molasses snickerdoodles.

Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.

Chewy Ginger Molasses Snickerdoodles

So, here’s another confession: I don’t actually like molasses cookies. Sure, I love making gingerbread houses, smelling cinnamon-spiced things, and the idea of ginger-y treats during the holidays, but honestly, molasses need to get in line. When there are peppermint brownie cookies, fancy-frosted sugar cookies, and bourbon snickerdoodles to taste, who wants to settle for molasses?! Even so, I know many people adore the intensity of a spice cookie, so I decided to make a toned-down version that maybe even this Grinch would enjoy. Well, guess what- we landed somewhere delicious. These chewy ginger molasses snickerdoodles are, in fact, splendid.

Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.

These are chewy crackled cookies sweetened with brown sugar and a hint of molasses. The spice here is moderate too- just a smidge of cinnamon, ginger, and cloves. My favorite part, though, is the roll of cinnamon sugar that the dough gets just before baking. It leaves us with a sanded exterior and a little extra texture. These cookies are mildly spiced, but wonderfully Christmas. If you have yet to be a fan of ginger cookies, this is the dough to try.

Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.

I have a few other cookies in mind for this last two weeks before Christmas, so stay tuned! Happy Monday to you all and happy baking!

If you like these chewy ginger molasses snickerdoodles you should try:

Gingerbread Lemon Bars
Gingerbread Cinnamon Rolls
Ginger Molasses Bundt Cakes
Pumpkin Snickerdoodles
Bourbon Brown Sugar Snickerdoodles

Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.
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Chewy Ginger Molasses Snickerdoodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Kate Wood
  • Yield: 32

Ingredients

  • 2 ½ cups (313 grams) all-purpose flour
  • 1 tablespoon (6 grams) cinnamon, divided
  • 1 ½ teaspoons (3 grams) ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon table salt
  • 1 teaspoon (5 grams) baking soda
  • 1 ½ teaspoons (3 grams) cream of tartar
  • ¾ cup (170 grams) unsalted butter, softened to room temperature
  • 1 cup (220 grams) packed light brown sugar
  • ¼ cup (85 grams) unsulphured molasses
  • 1 large (50 grams) egg
  • 1 ½ teaspoons (6 grams) pure vanilla extract
  • 1/3 cup (67 grams) granulated sugar

Instructions

  1. In a mixing bowl, whisk together the flour, 1-1/2 teaspoons (3 grams) cinnamon, ginger, cloves, salt, baking soda, and cream of tartar. Set aside.
  2. In the bowl of a stand mixer, use the paddle attachment to cream together the butter and brown sugar on medium speed until smooth and fluffy, about 2 minutes. Add the molasses and stir on medium speed to combine. Scrape the sides of the bowl and add the egg and vanilla extract, stirring on medium just until smooth. Add the bowl of mixed dry ingredients and stir on low speed to incorporate, scraping the sides of the bowl as needed. Once a soft dough comes together, set it aside.
  3. Line a heavy-bottomed baking sheet with a piece of parchment paper. In a small bowl, combine the remaining 1-1/2 teaspoons (3 grams) cinnamon with the granulated sugar. Use a medium (1 ½- tablespoon) spring-loaded scoop to portion out rounds of dough on the prepared baking sheet. Briefly roll the balls of dough in your hands to smooth and coat the sides of each cookie dough piece with the cinnamon sugar mixture. Once the cookies are coated and placed on the baking sheet, cover with plastic wrap refrigerate to firm up, about 1 hour.
  4. About 15 minutes prior to baking, preheat the oven to 350 °F (180 °C). Prepare a second baking sheet with a piece of parchment paper and space the cookie dough pieces 2 inches apart. Bake the pans one at a time in the preheated oven for about 11 minutes or until the tops of the cookies are cracked and beginning to set. Allow to cool slightly prior to enjoying. Cookies can be stored at room temperature in an airtight container and are best eaten within 3 days.

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Pumpkin Snickerdoodles

Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

We interrupt this [totally unscheduled] break from regular recipe posting to present what is, quite possibly, the perfect fall cookie: pumpkin snickerdoodles.

It has been absolutely FOREVER since the last time we spoke, right? Although I’ve continued sending recipes to Wood & Spoon subscribers, it’s been a hot minute since I posted a fresh-from-the-oven kind of thing. I’m planning to catch you all up on the nitty gritty of what I’ve been up to, but for now, let me introduce you to these pumpkin snickerdoodles.

Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

What is a Snickerdoodle?

If you haven’t had the pleasure of experiencing a real-deal snickerdoodle, let me fill you in. Snickerdoodles are chewy drop cookies known for their hint of cinnamon sugar. Just before baking, rounds of dough are tossed in granulated sugar and cinnamon so that baked cookies have a bit of that flavor in every bite. Each finished cookie, often adorned with a crinkled top thanks to the addition of cream of tartar, has a festive look, and because so, snickeredoodles and most common around the holidays.

Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

How to Make Pumpkin Snickerdoodles

These pumpkin cookies are a step above the average snickerdoodles. We start these cookies with browned butter. A little butter sizzles and browns on the stovetop until golden. Brown sugar and regular granulated sugar come next, along with vanilla and eggs. The star ingredient here is the pumpkin. Canned pumpkin puree (not pumpkin pie filling!!) is drained in between layers of paper towel before being added to the wet ingedients. Finally, flour, salt, pumpkin pie spice, and leavening adds to the mix. We roll the finished dough balls in the signature cinnamon sugar and set aside in the fridge to firm up briefly. The finished cookies are soft, chewy, and intensely fall-like. They make me want to cozy up by a fire real bad.

Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com
Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

Why Drain the Pumpkin?

In my first two test batches of these cookies, I used undrained pumpkin and found the finished cookies to be cakey in a dry muffin sort of way. The flavor was there, but the texture was lacking. To achieve a true cookie texture, simply drain some of the liquid out of the mix. I used about 4 paper towels and a spare, clean kitchen towel.

These pumpkin snickerdoodles are an excellent addition to your fall menus. They would even make a great add-on to your Thanksgiving menu! Give them a try this week and let me know what you think. Happy Saturday to you all and happy baking!

Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

If you like these cookies you should try

Bourbon Brown Butter Snickerdoodles
Pumpkin Whoopie Pies
Cinnamon Sugar Cake
Snickerdoodle Sandwich Cookies

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Pumpkin Snickerdoodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

These pumpkin snickerdoodles are cinnamon sugar-spiced cookies scented with brown butter.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 24 Cookies

Ingredients

  • ½ cup canned pumpkin puree
  • 1 cup unsalted butter, chopped
  • 1 cup brown sugar
  • 3/4 cup sugar, divided
  • 1 egg
  • 2 teaspoons vanilla extract
  • 21/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 11/2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon

Instructions

  1. Start by removing liquid from the pumpkin puree. Layer two paper towels and dollop the pumpkin onto them. Top with two additional paper towels and gently press to remove the liquid from the pumpkin. Use additional paper towels as needed to squeeze out liquid. Set aside.
  2. Place a medium saucepan over medium heat and add the butter. Stir regularly to allow the butter to melt evenly. The butter will melt, bubble, foam, and finally begin to brown after about 5 minutes. Continue stirring all along until the butter mixture turns a golden amber color and smells nutty and fragrant. Scrape the contents of the pan into a large bowl. Add in the brown sugar and ½ cup sugar. Add in the egg, pumpkin puree, and vanilla, and stir to combine. Add in the flour, cornstarch, cream of tartar, baking soda, pumpkin pie spice, and salt and stir on low just until combined.
  3. Line two sheet pans with pieces of parchment paper. Use a medium cookie scoop or spoon to portion out 2 tablespoon-sized rounds of dough onto the parchment. Combine the remaining ¼ cup sugar and 2 teaspoons cinnamon in a small bowl and toss each dough ball in the mixture. Place on a covered pan in the fridge to chill for about 30 minutes.
  4. When ready to bake, preheat the oven to 350 degrees and line 2 sheet pans with parchment paper. Place dough balls 2” apart on the try and bake for 11-12 minutes or until the tops are cracked. Remove from oven to cool completely before enjoying.

Notes

  • Draining the pumpkin is essential! Undrained pumpkin will result in cakey cookies.
  • Do not use pumpkin pie filling as a substitute for the pumpkin puree.
  • Be sure to adequately chill the dough!

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Share a photo and tag us — we can’t wait to see what you’ve made!