GINGERDOODLE COOKIES

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30 min Prep
60 min Total
Pie Iconb
41 Servings

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Can't decide between a snickerdoodle and a gingersnap? Now you don't have to! These cookies combine both cookies in one.


Ingredient List
    Gingersnap Cookie Dough
  • Small check mark in a circle icon1 cup packed brown sugar
  • Small check mark in a circle icon3/4 cup shortening
  • Small check mark in a circle icon1/4 cup molasses
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon2 1/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2 teaspoons baking soda
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1 teaspoon ground ginger
  • Small check mark in a circle icon1/2 teaspoon ground cloves
  • Small check mark in a circle icon1/4 teaspoon salt
    Snickerdoodle Cookie Dough
  • Small check mark in a circle icon3/4 cup granulated sugar
  • Small check mark in a circle icon1/2 cup butter, softened
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon3/4 cup plus 1 tablespoon Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 cup Gold Medal™ whole wheat flour
  • Small check mark in a circle icon1 teaspoon cream of tartar
  • Small check mark in a circle icon1/2 teaspoon baking soda
  • Small check mark in a circle icon1/2 teaspoon salt
    Cinnamon-Sugar
  • Small check mark in a circle icon1/4 cup granulated sugar
  • Small check mark in a circle icon2 teaspoons ground cinnamon
Preparation
  1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  2. In large bowl, mix brown sugar, shortening, molasses and egg. Stir in remaining Gingersnap Cookie Dough ingredients.
  3. In another large bowl, beat 3/4 cup sugar, the butter and eggs with electric mixer on medium speed until well mixed. Stir in remaining Snickerdoodle Cookie Dough ingredients.
  4. For each cookie, shape a level tablespoon of Gingersnap Cookie Dough and a rounded teaspoon of Snickerdoodle Cookie Dough into a ball. In small bowl, mix 1/4 cup sugar and 2 teaspoons cinnamon. Roll dough balls in cinnamon sugar; place on cookie sheet.
  5. Bake 9 to 11 minutes or until light golden brown around edges. Cool 2 minutes on cookie sheet. Remove to cooling rack to cool completely.
Tips
  • Store cookies covered in plastic wrap or tightly covered in plastic storage container for up to 3 days.