We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Gingerdoodle Cookies
0 Likes
Prep Time:
30 minutes
30 minutes
Total Time:
1 hour
1 hour
Indulge in the best of both worlds with these irresistible snickerdoodle-gingersnap hybrid cookies.
Ingredients:
- 1 cup packed brown sugar
- 3/4 cup shortening
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups Gold Medal™ all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 3/4 cup plus 1 tablespoon Gold Medal™ all-purpose flour
- 1/2 cup Gold Medal™ whole wheat flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions:
- Preheat oven to 375°F and line a cookie sheet with parchment paper.
- Combine brown sugar, shortening, molasses, and egg in a large bowl. Mix well, then stir in the rest of the Gingersnap Cookie Dough ingredients.
- In a separate large bowl, cream together 3/4 cup of sugar, butter, and eggs using an electric mixer until well combined. Mix in the rest of the Snickerdoodle Cookie Dough ingredients.
- Shape a level tablespoon of Gingersnap Cookie Dough and a rounded teaspoon of Snickerdoodle Cookie Dough into balls. Combine 1/4 cup sugar with 2 teaspoons cinnamon in a small bowl. Roll the dough balls in the cinnamon sugar mix and place them on a cookie sheet.
- Bake until edges are light golden brown, 9 to 11 minutes. Allow to cool for 2 minutes on the cookie sheet before transferring to a cooling rack to cool completely.