Classic snickerdoodle cookies and gingersnaps collide in this new favorite cookie. The mixture of cinnamon, ginger and cloves will warm you from the inside out!
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1 1/2 cups sugar
1 cup Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
3 tablespoons mild molasses
1/4 cup all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/3 cup sugar
Heat oven to 400°F. Line baking sheets with parchment paper; set aside.
Combine all cinnamon dough ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed. Divide dough in half; place into separate bowls. Set aside one bowl.
Add molasses to remaining bowl of dough; beat until well mixed. Combine 1/4 cup flour, ginger and cloves in another bowl. Add to molasses mixture. Beat at low speed until well mixed.
Twist 1 piece (about 3/4-inch ball, rolled into 2-inch log) of each dough together; roll into about 1 1/4-inch ball, creating marbled effect. Roll ball in sugar.
Tip: How To Twist Dough
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.
- Any leftover dough can be baked as a ginger or cinnamon-flavored cookie according to recipe directions.
- Cookies can be frozen up to 1 month.
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