Gingerdoodle Cookies

By: Betty Crocker

gingerdoodle

Can’t decide between a snickerdoodle and a gingersnap? Now you don’t have to! These cookies combine both cookies in one.

Ingredients

Gingersnap Cookie Dough

1              cup packed brown sugar

¾           cup shortening

¼           cup molasses

1              egg

2 ¼        cups Gold Medal™ all-purpose flour

2             teaspoons baking soda

1              teaspoon ground cinnamon

1              teaspoon ground ginger

½           teaspoon ground cloves 

¼           teaspoon salt

Snickerdoodle Cookie Dough

¾           cup granulated sugar

½           cup butter, softened 

1              egg

¾           cup plus 1 tablespoon Gold Medal™ all-purpose flour

½           cup Gold Medal™ whole wheat flour

1              teaspoon cream of tartar

½           teaspoon baking soda

½           teaspoon salt

Cinnamon-Sugar

¼           cup granulated sugar

2             teaspoons ground cinnamon

Directions

  1. Heat oven to 375ºF. Line cookie sheet with cooking parchment paper.
  2. In large bowl, mix brown sugar, shortening, molasses and egg. Stir in remaining Gingersnap Cookie Dough ingredients.
  3. In another large bowl, beat 3/4 cup sugar, the butter and eggs with electric mixer on medium speed until well mixed. Stir in remaining Snickerdoodle Cookie Dough ingredients.
  4. For each cookie, shape a level tablespoon of Gingersnap Cookie Dough and a rounded teaspoon of Snickerdoodle Cookie Dough into a ball. In small bowl, mix 1/4 cup sugar and 2 teaspoons cinnamon. Roll dough balls in cinnamon sugar; place on cookie sheet.
  5. Bake 9 to 11 minutes or until light golden brown around edges. Cool 2 minutes on cookie sheet. Remove to cooling rack to cool completely.

Note: The copyrights on the article belong to the author. The responsibility for the opinions expressed in the article belongs exclusively to the author.

 

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