Gingerdoodle Cookies Recipes

GINGERDOODLE COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix brown sugar, shortening, molasses and egg. Stir in remaining Gingersnap Cookie Dough ingredients.
• 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.
• 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.
• 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.

GINGERDOODLE COOKIES

Steps:

• 1. Preheat oven to 375ºF. Line baking sheets with parchment paper; set aside.
• 2. In a large bowl, mix brown sugar, shortening, molasses and egg. Stir in flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Set bowl aside.
• 3. In another large bowl, beat together the sugar, butter and eggs with electric mixer on medium speed until well mixed. Stir in flour, cream of tartar, baking soda and salt. Set bowl aside.
• 4. In a small bowl, mix together the 1/4 cup sugar and 2 tsp cinnamon; set bowl aside.
• 5. For each cookie, take 1 level tablespoon of Gingersnap cookie dough and a heaping teaspoon of Snickerdoodle cookie dough. Roll the two doughs together into a ball, creating a marbled effect with the mixed doughs. Roll each dough ball in the cinnamon-sugar mixture until thoroughly covered on all sides. Place on lined cookie sheets 2 inches apart.
• 6. Place baking sheets in oven and bake 8 to 10 minutes or until light golden brown around edges. Cool 2 minutes on baking sheet. Transfer cookies to rack to cool completely.

GINGER-DOODLES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and syrup. In another bowl, whisk flour, baking soda, 1/2 teaspoon cinnamon, ginger, salt, cream of tartar and nutmeg; gradually beat into creamed mixture., In a small bowl, combine remaining sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on ungreased baking sheets. Bake 10-12 minutes or until light brown. Remove to wire racks to cool. Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.