gingerdoodle cookies

Name: Gingerdoodle Cookies
Prep time: 40 min
Cook time: 20 min
Cuisine: American
Ingredients: ## GINGERSNAP COOKIE DOUGH; 1 cup - light brown sugar, packed; 3/4 cup - shortening; 1/4 cup - molasses; 1 large egg; 2 1/4 cups - all-purpose flour; 2 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1 teaspoon(s) ground cinnamon; 1 teaspoon(s) ground ginger; 1/4 teaspoon(s) ground nutmeg; 1/8 teaspoon(s) ground cloves; ## SNICKERDOODLE COOKIE DOUGH; 3/4 cup - granulated sugar; 1/2 cup - butter, softened; 1 large egg; 1 1/4 cups - all-purpose flour; 1 teaspoon(s) cream of tartar; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; ## CINNAMON-SUGAR COATING; 1/4 cup - granulated sugar; 2 teaspoon(s) ground cinnamon

27 Pinches 2 Photos

Vickie Parks

Renton, WA

Updated on Dec 12, 2018

If you love Gingersnaps and Snickerdoodles, then you're going to love this new cookie. Gingerdoodles have all the delicious, warming flavors of a traditional Gingersnap cookie and a classic Snickerdoodle cookie, all combined into one delicious cookie that will soon be everyone's favorite. The baked cookies will keep fresh for up to 3 days if stored properly in air-tight container. For longer storage, they'll keep for several months in the freezer if you double-wrap cookies in plastic wrap and place in an air-tight freezer container.

Rate

prep time 40 Min

cook time 20 Min

method Bake

yield about 42 to 48 cookies (about 3 1/2 to 4 dozen)

Ingredients

GINGERSNAP COOKIE DOUGH
1 cup - light brown sugar, packed
3/4 cup - shortening
1/4 cup - molasses
1 large egg
2 1/4 cups - all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
SNICKERDOODLE COOKIE DOUGH
3/4 cup - granulated sugar
1/2 cup - butter, softened
1 large egg
1 1/4 cups - all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
CINNAMON-SUGAR COATING
1/4 cup - granulated sugar
2 teaspoons ground cinnamon

How To Make gingerdoodle cookies

Step 1

Preheat oven to 375ºF. Line baking sheets with parchment paper; set aside.

Step 2

In a large bowl, mix brown sugar, shortening, molasses and egg. Stir in flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Set bowl aside.
Step 3

In another large bowl, beat together the sugar, butter and eggs with electric mixer on medium speed until well mixed. Stir in flour, cream of tartar, baking soda and salt. Set bowl aside.
Step 4

In a small bowl, mix together the 1/4 cup sugar and 2 tsp cinnamon; set bowl aside.
Step 5

For each cookie, take 1 level tablespoon of Gingersnap cookie dough and a heaping teaspoon of Snickerdoodle cookie dough. Roll the two doughs together into a ball, creating a marbled effect with the mixed doughs. Roll each dough ball in the cinnamon-sugar mixture until thoroughly covered on all sides. Place on lined cookie sheets 2 inches apart.
Step 6

Place baking sheets in oven and bake 8 to 10 minutes or until light golden brown around edges. Cool 2 minutes on baking sheet. Transfer cookies to rack to cool completely.
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