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gingerdoodle cookies

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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.

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yield serving(s)
prep time 40 Min
cook time 20 Min
method Bake

Ingredients For gingerdoodle cookies

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

How To Make gingerdoodle cookies

  • 1
    Preheat oven to 375ºF. Line baking sheets with parchment paper; set aside.
  • 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.
  • 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.
  • 4
    In a small bowl, mix together the 1/4 cup sugar and 2 tsp cinnamon; set bowl aside.
  • 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.
  • 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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