Description
Gingerdoodle Cookies are a delicious fusion of gingersnap and snickerdoodle, creating a unique treat that’s perfect for any occasion. With their soft, chewy texture and aromatic blend of spices, these cookies will delight your taste buds and impress friends and family alike. Whether you’re celebrating a holiday or enjoying a cozy afternoon snack, Gingerdoodle Cookies are an irresistible choice. Easy to make and great for sharing, this recipe yields 48 cookies, making it ideal for gatherings or simply stocking up on something sweet.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 cup white sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 3/4 cups all-purpose flour
- 1/4 cup molasses
- Spices: cinnamon, ginger, cloves, nutmeg
- Baking essentials: baking soda, cream of tartar, salt
Instructions
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- For the gingersnap dough: Cream butter and sugars until fluffy. Add egg, vanilla, and molasses; mix well. Combine dry ingredients separately and then mix into the wet mixture.
- For the snickerdoodle dough: Cream butter and sugar; add eggs one at a time. Mix in vanilla. Combine dry ingredients separately before incorporating them into the wet mixture.
- Roll small portions of both doughs together into balls and coat in cinnamon sugar before placing them on the baking sheet.
- Bake for about 8 minutes or until edges are lightly browned. Let cool slightly before transferring to wire racks.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 15g)
- Calories: 91
- Sugar: 7g
- Sodium: 32mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 14mg