Gingerdoodle Cookies



Everyone that I know that has a KitchenAid Stand Mixer gives it rave reviews!  Becca has told me on multiple occasions about the beauty of how it does all the work!  SO…. when my friend Kara and I decided to do some baking, she told me she would bring her mixer over.  And here it is, my rave review!  OMG!  It is true!  It is so easy and it does do all the work!  I know what is going on my Christmas list this year.  Although what happens if I can’t stop making cookies…..

After having such a quick and easy prep, these cookies were AWESOME!  You make two different doughs, Snickerdoodle and Gingersnap, then roll them together, toss in sugar, and bake.  The result is a chewy, sugary, cookie with a lot of interest.  Every bite is slightly different because you never know if you will get equal parts dough, more ginger, or more doodle.  It’s a new way to change up your typical cookie tray.  On a side note, if you don’t have a stand mixer, these will still end up just as delicious.  Until my Christmas wish is fulfilled I will also be working it with the hand mixer.  Because my tastebuds have told me that I will need to make these again before Christmas comes!

Gingerdoodle Cookies


    For Snickerdoodle Dough:
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1 Tablespoon vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 Tablespoon cinnamon + 1/4 cup sugar, for rolling cookies in
  • For Gingersnap Dough:
  • 3/4 cup shortening
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon ginger


    For Snickerdoodles:
  1. Cream together shortening and sugar. Add egg and vanilla and mix until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined. Dough will be a little of crumbly, but it'll come together when you roll it into balls. Combine cinnamon and 1/4 cup of sugar in a small bowl and set aside for rolling dough in.
  2. For Gingersnaps:
  3. Cream together shortening and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed.
  4. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
  5. Roll a small amount of snickerdoodle dough and a small amount of gingersnap dough into a ball and gently squeeze. Then roll in sugar and cinnamon to coat.
  6. Place on baking sheets and bake for 9-11 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks. Makes approx. 3 dozen cookies. ENJOY!

Recipe Source:  Bakergirl


A few of our past Christmas treats:

Salted Chocolate Tartlets

Mint Chocolate Brownies

Toffee Crunch

This post is linked to Crazy Sweet Tuesday, Totally Tasty Tuesday, Tuesday Talent Show, Trick or Treat Tuesday, What’s in Your Kitchen Wednesday, Back for Seconds Social, Taste and Tell Thursdays

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