Gingerdoodles
Baking Time
8-10 minutes |
Oven Temperature
375° F |
Pan Size
Cookie sheets |
A collision of two favorite cookies!
Snickerdoodle Dough:
1-1/2 cups sugar
1/2 cup butter, softened
1/2 cup Crisco flavored butter
2 eggs
1 teaspoon vanilla
2-3/4 cups flour
2 teaspoons cream of tartar
1-1/2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
Gingersnap Dough:
3 tablespoons molasses
1/4 cup flour
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
Sugar in a bowl for rolling
Preheat oven to 375 degrees. Line baking sheets with parchment paper; set aside.
Combine sugar, butter, Crisco butter, eggs and vanilla in large mixing bowl; beat. Add remaining dry ingredients of Snickerdoodle dough and beat at low speed, scraping bowl often until well mixed. Divide dough in half; set aside one bowl.
Add molasses to the remaining dough in mixer; beat until well mixed. Combine 1/4 cup flour, ginger, cloves and cinnamon in another bowl. Add to molasses mixture. Beat at low speed until well mixed.
Twist about 3/4-inch pieces of each dough together; roll into about 1-1/4 inch balls, creating marbled effect. Roll ball in sugar.
Place 2 inches apart onto prepared baking sheet. Bake 8-10 minutes or until edges are light golden brown. Cool 2 minutes on baking sheet; transfer to cooling rack.
And leftover dough can be baked as a Gingersnap cookie or Snickerdoodle cookie.
Spray the tablespoon with cooking spray prior to measuring the molasses so it doesn't stick to the spoon.
