Gingerdoodles
A cross between a Snickerdoodle and a ginger cookie.
Servings 48 cookies
Cost 5
Ingredients
- 1 ½ cups granulated sugar (300 grams)
- 1 cup salted or unsalted butter (softened) (228 grams)
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 2 ¾ cups all-purpose flour (375 grams)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt or 1 teaspoon if using unsalted butter
Ginger Dough
- 3 tablespoons mild molasses
- ¼ cup all-purpose flour
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
For Rolling: ⅓ cup sugar
Instructions
- Heat oven to 400°F. Line baking sheets with parchment paper; set aside.
- Beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla and beat just until incorporated.
- In a separate bowl, stir together the flour, cream of tartar, cinnamon, baking soda and salt. Add the flour mixture to the butter mixture and stir until blended. Divide dough in half; place in separate bowls.
- Add molasses to one bowl of dough and stir until it's mixed in. Combine ¼ cup flour, ginger and cloves and add to the molasses dough, stirring until well mixed
- Twist ¾-inch pieces of each dough together; roll into about 1 ¼-inch balls, creating a marbled effect. Roll balls in sugar.
- Place, 2 inches apart, onto prepared baking sheets. Bake 8-10 minutes or until edges are light golden brown. Cool 2 minutes on baking sheet; transfer to cooling rack.