Ginger Molasses Snickerdoodles

Ingredients

For the dough:

• ¾ cup (170 g) unsalted butter, softened
• 1 cup (220 g) firmly packed light brown sugar
• ¼ cup (85 g) unsulphured molasses
• 1 large egg (50 g), room temperature
• 1½ teaspoons (6 g) pure vanilla extract
• 2½ cups (313 g) all-purpose flour
• 1 tablespoon (6 g) ground cinnamon, divided
• 1½ teaspoons (3 g) cream of tartar
• 1½ teaspoons (3 g) ground ginger
• 1 teaspoon (5 g) baking soda
• ¼ teaspoon (1.5 g) salt
• ¼ teaspoon ground cloves

For rolling:

• ⅓ cup (67 g) granulated sugar

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth. Add the brown sugar and molasses, then beat until light and fluffy, stopping to scrape down the sides of the bowl as needed.
2. Add the egg and vanilla extract, and beat just until combined and smooth.
3. In a medium bowl, whisk together the flour, 1½ teaspoons (3 g) ground cinnamon, cream of tartar, ground ginger, baking soda, salt, and ground cloves.
4. Gradually add the dry ingredients to the butter mixture and mix on low speed until fully combined and a soft dough forms. Scrape down the sides of the bowl as needed.
5. Line a baking sheet with parchment paper. In a small bowl, combine the remaining 1½ teaspoons (3 g) ground cinnamon with the granulated sugar.
6. Using a 1½-tablespoon cookie scoop, portion the dough and roll each piece into a ball. Roll each dough ball in the cinnamon-sugar mixture until generously coated. Place the coated balls on the prepared baking sheet and cover with plastic wrap. Chill the dough for about 1 hour.
7. Preheat the oven to 350°F (175°C). Line another baking sheet with parchment paper.
8. Place the chilled dough balls 2 inches apart on the prepared baking sheet. Bake, one batch at a time, until the edges are just beginning to set, about 10–12 minutes. The centers will still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Storage: Store completely cooled cookies in an airtight container at room temperature for up to 5 days.

These ginger molasses snickerdoodles are perfectly chewy with warm spices and a subtle molasses flavor — your new cozy favorite!