No holiday season is complete without a snickerdoodle of some sort. And, in this case, two festive flavors join as one in these gingerbread snickerdoodle cookies.
First off, I absolutely adore these cookies…so much! They’re soft, but a little chewy on the inside and have a slight crisp on the outside. The gingerbread spices fill the cookie with the perfect dose of warmth and flavor. And, of course, there’s also that classic snickerdoodle tang (thank you, cream of tartar). The cookies are naturally sweetened with coconut sugar and blackstrap molasses, and aren’t too sweet either.
As for the actual cookie making process, it’s quite easy and straightforward. Most importantly, make sure the ingredients (specifically the butter and egg) are room temperature. It does matter and make a difference.
Meanwhile, if you make these cookies, I hope you enjoy them as much as I do. I assure you that they are a true joy to eat! Seriously, I can’t seem to get enough of their buttery, spiced goodness. Isn’t it amazing how such a simple looking cookie can taste so incredible?
Interested in other holiday cookies? Check out my grain-free double chocolate peppermint cookies and grain-free Norwegian Berlinerkranser cookies.
Cheers and enjoy!
Warm-spiced, buttery and pillowy soft, these gingerbread snickerdoodle cookies are a must for the holiday season. They have the trademark flavors of gingerbread plus the iconic tang of a classic snickerdoodle. No refined sugars, gluten or grains either.
- 1/2 cup grass-fed butter, softened
- 1/3 cup coconut sugar, plus an extra 3 Tbsp for rolling
- 1 large egg, preferably pasture-raised, room temperature
- 3 Tbsp blackstrap molasses
- 2 cups blanched almond flour
- 2 Tbsp arrowroot starch
- 1 tsp non-irridated cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp + 1/4 tsp ground ginger
- 1 tsp ground cinnamon, plus an extra 1 tsp for rolling
- 1/8 tsp allspice
- 1/8 tsp ground cloves
- 1/8 tsp nutmeg
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Preheat oven to 350 degrees F. Line two baking sheet with parchment paper or a non-slip baking mat and set aside.
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In a stand mixer on low, cream together the softened butter and 1/3 cup coconut sugar for 2 minutes. Then, add the molasses and egg and mix again for another minute, scraping down the sides as needed.
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In a separate bowl, mix together the blanched almond flour, arrowroot starch, cream of tartar, baking soda, sea salt, ginger, cinnamon, allspice, clove and nutmeg. Then, add to the mixing bowl with the wet ingredients. Mix on low until just incorporated, scraping down the sides and remixing, as needed. Careful not to overmix.
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Cover dough and chill in refrigerator for 30 minutes.
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Remove dough from fridge. Scoop dough into tablespoon-size amounts and roll into balls. In a shallow bowl, mix together the extra 3 Tbsp of coconut sugar and 1 tsp of cinnamon. Carefully roll each dough ball into the cinnamon sugar mixture and place on prepared baking sheets. Gently flatten dough with bottom of a glass or the palm of your hand.
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Bake in prepared oven for 9-11 minutes or just until edges are slightly browned, but centers are still soft (they may have some cracks too, which is fine). Cool on baking sheet for several mintues before transferring to a cooling rack. Store in airtight container.
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