Gingerdoodles

Name: Gingerdoodles
Prep time: 45 min
Total time: 1 h 10 min
Yield: 48 cookies
Ingredients: Cinnamon Dough; 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 1/2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups sugar; 1 cup Land O Lakes® Butter softened; 2 large Land O Lakes® Eggs; 1 teaspoon vanilla extract; Ginger Dough; 3 tablespoons mild molasses; 1/4 cup all-purpose flour; 1/2 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1/3 cup sugar

Classic snickerdoodle cookies and gingersnaps collide in this new favorite cookie. The mixture of cinnamon, ginger and cloves will warm you from the inside out!

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45 min

Prep Time

1 hr 10 min

Total Time

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Ingredients

Cinnamon Dough

2 ³/₄ cups all-purpose flour

2 teaspoons cream of tartar

1 ¹/₂ teaspoons ground cinnamon

1 teaspoon baking soda

¹/₄ teaspoon salt

1 ¹/₂ cups sugar

1 cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

1 teaspoon vanilla extract

Ginger Dough

3 tablespoons mild molasses

¹/₄ cup all-purpose flour

¹/₂ teaspoon ground cloves

¹/₂ teaspoon ground ginger

¹/₃ cup sugar

How to make

STEP 1

Heat oven to 400°F. Line baking sheets with parchment paper; set aside.
STEP 2

Combine 2 3/4 cups flour, cream of tartar, cinnamon, baking soda and salt in medium bowl; set aside.
STEP 3

Combine 1 1/2 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Gradually add flour mixture, beating until well mixed. Divide dough in half; place 1 half into separate bowl. Set aside bowl.
STEP 4

Add molasses, 1/4 cup flour, cloves and ginger to dough; beat until well mixed.
STEP 5

Twist 1 piece (about 3/4-inch ball, rolled into 2-inch log) of each dough together; roll into about 1 1/4-inch ball, creating marbled effect. Roll ball in 1/3 cup sugar.

Tip: How To Twist Dough
STEP 6

Place, 2 inches apart, onto prepared baking sheet. Bake 8-10 minutes or until edges are light golden brown. Cool 2 minutes on baking sheet; transfer to cooling rack.

Tip #1

Any leftover dough can be baked as a ginger or cinnamon-flavored cookie according to recipe directions.

Tip #2

Cookies can be frozen up to 1 month.

100 Calories

4 Fat (g)

20 Cholesterol (mg)

75 Sodium (mg)

15 Carbohydrates (g)

0 Dietary Fiber

1.0 Protein (g)

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