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Gingerdoodles

Gingerdoodles

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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45 min
Prep Time
1 hr 10 min
Total Time
48
cookies

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 extract

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, rolled into 2-inch log) 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 (1 cookie)

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