Gingerdoodles

Gingerdoodles...

The name alone brings a smile to my face :)

These are my new all time favorite cookies and I got the idea from my friend Veronica over at MorningNooNight who posted some delicious looking Snickersnaps on my Facebook page a few weeks ago.  I'm always looking for new and inventive ways to make cookies so I knew I had to try this type of cookie.

I already had a great Ginger (Molasses Crinkles) Cookie and Snickerdoodle recipe so I used mine and renamed the cookie Gingerdoodles!

These remind me of the holidays because I usually only make Molasses or Ginger cookies at this time of year (who knows why because they're definitely a favorite) and same goes with the snickerdoodles.

They are so soft and chewy and have the perfect amount of gingery flavor with the cinnamon sugar crunch on the outside. Oh my heaven!

You will definitely need to make a batch or two before the year is out!

Here's what you need:

For the Snickerdoodles:
1/2 cup butter, at room temperature
1/2 cup + 3 Tbs. sugar
1 egg, at room temperature
1 tsp. vanilla
1-1/2 cups flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt

Topping:
1/4 cup sugar
1 tsp. cinnamon

For the Ginger Cookies:
1/2 cup butter, at room temperature
1/2 cup sugar
1/4 cup molasses
1 tsp. baking soda
1/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1 egg, at room temperature
1-3/4 cup flour
1/2 - 3/4 cup coarse sanding sugar

Preheat oven to 375 degrees.  Place parchment on a baking sheet and set aside.

For the Snickerdoodle dough, beat the butter and sugar in a mixing bowl or the bowl of a stand mixer until fluffy.

 

Add the egg and vanilla and mix well.

 

Add the dry ingredients and mix until combined.  The dough will be soft.  Set aside.

 

Now on to the Ginger Cookies

In a mixing bowl or bowl of a stand mixer beat the butter and sugar until fluffy.

 

Add the molasses and mix well. Scrape down the sides as you go.

 

Add the egg and mix well.  It will look like it's curdled but it's fine. 

 

Add the dry ingredients and mix until combined.  Place the batter in a bowl and set aside.

 

Make the toppings by placing about 1/2 - 3/4 cup of coarse sugar crystals in a bowl and in another bowl mix 1/4 cup sugar with 1 tsp. cinnamon and set aside.

Make dough balls about the size of a large green grape and roll in the coordinating sugar or sugar cinnamon mixture to coat the whole ball.

 

Place one dough ball on top of the other and lightly press together.

 

Break the dough in half so that there is both kinds of dough in each half then stack so that there are four pieces of dough, alternating flavors, on top of each other.

Roll into a ball without mixing the dough together too much.  You want a swirly pattern.

 

Bake for 9-11 minutes.  I baked mine for 9 minutes and they come out puffy but then flatten out and are super soft and chewy.  If you like them a little crisper cook for a few minutes longer.

 

Ta Da!   Gingerdoodles!

Enjoy!

This recipe made approximately 30-35 cookies and I had about 4 or 5 ginger ones that didn't have snickerdoodle in them.

Here's the handy printable - Gingerdoodles