Gingerdoodle Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Snickerdoodle Dough:
½ C shortening
¾ C sugar
1 egg
1 T vanilla
1 ½ C flour
½ tsp baking soda
¼ tsp salt
1 tsp cream of tartar
1 T cinnamon + 3 T sugar for rolling cookies in
Gingersnap Dough:
¾ C shortening
1 C sugar
¼ C molasses
1 egg
2 C flour
2 tsp baking soda
¼ tsp salt
1 tsp each: cinnamon, cloves, ginger
¼ C sugar, for rolling cookies in
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Directions: |
Directions:Snickerdoodle dough:
1. Cream together shortening and sugar. Add eggs and vanilla; mix until creamy.
2. Add flour, baking soda, salt and cream of tartar to creamed mixture; mix until combined. Dough will be a little crumbly, but it will come together when rolled into balls.
3. Combine cinnamon and sugar in a small bowl, set aside for rolling the dough in.
Gingersnap dough:
1. Cream together shortening and sugar. Add molasses and egg; continue beating. Add flour, baking soda, salt, and seasonings; mix until combined.
2. Put sugar in a small bowl. Set aside for rolling dough in.
Assembly:
1 Preheat oven to 350º. Lightly grease baking sheets.
2. Roll small amount of gingersnap dough into a ball; toss in sugar. Roll small amount of snickerdoodle dough into a ball; toss in cinnamon/sugar mixture.
3. Place both doughs together and gently roll, squeeze, them together. You may need to work the snickerdoodle dough in hands, as it is a thicker dough.
4. Place on baking sheet. Bake for 9-11 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks. |
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Personal
Notes: |
Personal
Notes: Whenever I would ask Mary if she had any requests for Christmas cookies, she would mention these 2 flavors. I ran across this recipe on Pinterest. When I printed the recipe the contributor didn't show up, so I can't credit that person. These cookies are excellent. They are also beautiful, as you can see the 2 colors.
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