Marbled Ginger Molasses Snickerdoodles
Soft & buttery snickerdoodles meet gingerbread cookies to create these marbled ginger molasses snickerdoodles! They're made from one easy snickerdoodle cookie dough base, but half of the dough is flavored with rich molasses and warm spices. When the two doughs are rolled together, they create a fun marbled effect and an incredibly delicious holiday cookie!
Ingredients
For the snickerdoodle dough base:
- 300 g (2 ½ cups) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon cornstarch
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 227 g (16 tablespoon) unsalted butter room temp
- 150 g (¾ cup) granulated sugar
- 106 g (½ cup) brown sugar
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla extract
For the ginger molasses snickerdoodle dough:
- 42 g (2 tablespoon) molasses
- 22 g (3 tablespoon) all-purpose flour
- 1 ½ teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
For the spiced sugar:
- 50 g (¼ cup) raw sugar
- ½ teaspoon cinnamon
- ½ teaspoon ginger
Instructions
For the snickerdoodle dough base:
- In a medium bowl, combine together the flour, cream of tartar, cornstarch, baking powder, and salt. Set aside.
- In a large bowl, add the butter and sugar and use an electric hand mixer to cream for 2-3 minutes until light & fluffy. Add egg, egg yolk, and vanilla and mix until fully combined.
- Lastly, add the dry ingredients and mix on low speed until just combined.
- Remove half of the cookie dough and place in a separate medium bowl. I recommend weighing it with a scale to ensure you get exactly half of the cookie dough.
For the ginger molasses snickerdoodle cookie dough:
- To one of the bowls of cookie dough, add the molasses, flour, and spices. Mix on low speed until just combined.
To bake the cookies:
- Use two 1.5 tablespoon cookie scoops to portion each cookie dough onto one baking sheet.
- Take one plain cookie dough ball and one molasses cookie dough ball, and divide each in two, then stack them in four alternating layers. Roll the cookie dough into a smooth ball and place back on the baking sheet.
- Once all of the cookie dough has been rolled, place the baking sheet in the freezer for at least 15 minutes.
- Meanwhile, preheat the oven to 325 degrees F. Make the spiced sugar by combining the sugar, cinnamon, and ginger in a small bowl.
- Roll each frozen cookie dough ball in the spiced sugar and place a large baking sheet spaced about two inches apart.
- Bake the cookies for about 14-16 minutes or until the edges are just turning golden.
- Remove the cookies from the oven and immediately use a round cookie cutter or glass to scoot the edges of each cookie, making them perfectly round.
- Allow the cookies to cool completely on the baking sheet.
Notes
- Weigh the cookie dough. To get an even amount of the two cookie doughs, weigh the cookie dough base and divide it in half for the ginger molasses cookie dough.
- Chill the cookie dough. To prevent the cinnamon sugar topping from melting into the dough as it bakes, chill the dough for about 20-30 minutes first.
- Underbake the cookies! To achieve a gooey, melt-in-your-mouth texture bake the cookies for about 15 minutes or until they're slightly underdone.
Nutrition Facts
Serving: 1cookie | Calories: 285kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 106mg | Potassium: 121mg | Fiber: 1g | Sugar: 22g | Vitamin A: 412IU | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 1mg
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