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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Cinnamon Dough
1 12 cups sugar
1 cup Land O Lakes® Butter, softened
2 34 cups all-purpose flour
2 teaspoons cream of tartar
1 12 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
14 teaspoon salt
Ginger Dough
3 tablespoons mild molasses
14 cup all-purpose flour
12 teaspoon ground ginger
12 teaspoon ground cloves
13 cup sugar
STEP 1
Heat oven to 400°F. Line baking sheets with parchment paper; set aside.
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.
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.
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.
Tip: How To Twist Dough
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.
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.
10 of our all-time most popular Christmas cookies, bake one...or all ten.
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