Wednesday, November 21, 2012


It's another doodle!  As promised, this is a special doodle which is actually what would happen if a Snickerdoodle and a Gingersnap got married and had a baby.  You get the soft, cinnamony goodness of a Snickerdoodle on one side and the molassesy, ginger yummyness on the other, smooshed together in on lovely cookie. This is a wonderful holiday cookie combining two favorites and it's totally worth making. It might seem like you're working twice as much to get one cookie, what with making two kinds of dough and then rolling them twice, but I argue you're working half as hard to get two cookies in one.  Either way, you need these cookies for Santa this year.

I'm always on the hunt for new cookies for my holiday baking and when these popped up on Pinterest I was all over them.  The recipe is from Bakergirl and Kerry really had a good idea with this one. I didn't change anything about the recipe but I did choose to roll all Snickerdoodle dough into balls and then do an equal number Gingersnaps dough balls before smooshing them together in an effort to get an even amount of cookies.  Unfortunately I still ended up with about a dozen extra Gingersnaps but extra cookies are never an issue in our house.


Ingredients for Snickerdoodle dough

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cream of tartar
1/2 cup shortening
3/4 cup granulated sugar
1 egg
1 Tablespoon vanilla
4 Tablespoons cinnamon sugar (for rolling)

Ingredients for Gingersnap dough

2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
3/4 cup shortening
1 cup plus 1/4 cup granulated sugar, divided
1/4 cup molasses
1 egg

In a large bowl, whisk together flour, baking soda, salt and cream of tartar for snickerdoodle dough.  In the bowl of a stand mixer or in a large bowl with a hand held mixer, beat shortening and add sugar for snickerdoodle dough until fluffy.  Add egg and vanilla, beating after each addition.  Stir in flour mixture until fully incorporated.

To make gingersnap dough, whisk together flour, baking soda, salt, cinnamon, cloves and ginger in a large bowl.  Again in the bowl of a stand mixer or in a large bowl with a hand held mixer, beat shortening and 1 cup sugar until fluffy.  Beat in molasses and egg, then stir in flour mixture until combined.

Put cinnamon sugar and 1/4 cup sugar each in their own bowls for rolling.  Pull off about 2 teaspoons of snickerdoodle dough, roll into a ball, then roll in cinnamon sugar and set aside.  Do the same with gingersnap dough, rolling in sugar.

Match up like-sized balls of snickerdoodle and gingersnap dough, smoosh together and roll into a ball (Note: you may need knead the snickerdoodle ball into the gingersnap ball).  Arrange finished balls on parchment or Silpat lined baking sheets about 2 inches apart.

Bake at 350 degrees for 9-11 minutes.  Turn baking sheet 180 degrees halfway through baking. If using more than one sheet at a time, rotate positions in the oven for more even baking.  Remove from oven and cool on pans for a few minutes before transferring to wire racks to cool completely.

Makes 6 dozen cookies.

Happy Baking,
The Cookie Princess

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