Gingerdoodles
48
cookies
45 min
PREP TIME
1 hr 10 min
TOTAL TIME

Ingredients

Cinnamon Dough

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

1/4 teaspoon salt

Ginger Dough

3 tablespoons mild molasses

1/4 cup all-purpose flour

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

 

1/3 cup sugar

How to make

  1. STEP 1

    Heat oven to 400°F. Line baking sheets with parchment paper; set aside.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    Twist 1 piece (about 3/4-inch ball) of each dough together; roll into about 1 1/4-inch ball, creating marbled effect. Roll ball in sugar.

  5. STEP 5

    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.

Tip #1

- Any leftover dough can be baked as a ginger or cinnamon-flavored cookie according to recipe directions.

Tip #2

- Cookies can be frozen up to 1 month.

Nutrition

100Calories
4Fat (mg)
20Cholesterol (mg)
75Sodium (mg)
15Carbohydrates (g)
0Dietary Fiber
1.0Protein (g)

Reviews

Explore reviews from
our online community

  October 21, 2015

These are amazing. I made this for a cookie contest at work and I won! (no cash involved, sadly, just my picture on the company intranet page). I had tons of people ask for the recipe, so I just gave them the link.

— says Alicia
Helpful?
  December 17, 2014

Wow. I have been a county fair foods judge for 30 yrs. and I can tell you, in my estimation , after having tasted thousands of cookies, these are the best cookies I have ever eaten. I have never seen them at a fair. I baked mine to "soft centers" instead of crisp and "snappy". Love the soft center.

— says Joyce
Helpful?
  November 23, 2014

I have made these cookies a couple of times now, and they are a crowd pleaser! They look and taste great. I've had a lot of requests for the recipe. I love booth snickerdoodles and ginger cookies, and it's so nice not to have to choose!

— says Christine
Helpful?
  January 25, 2014

Easy and delicious! I love the combination of flavors. I used coarse sugar to roll them in and it gave a nice crunch to the outside of the cookie.

— says Anne
Helpful?
  January 07, 2014

I always go to Land O Lakes because it has the best tasting recipes and this one is no exception, but I must say something about this cookie. Rolling dough is my favorite way to make cookies but I had trouble with getting the swirl to look neat and not shaggy. Next time I would prefer to make either gingersnaps or snickerdoodles.

— says Lynn M.
Helpful?
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