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Gingerdoodle Cookies

Course Cookies, Desserts
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 5 1/2 dozen cookies

Ingredients

For the Ginger Cookie Dough:

  • 1/2 cup butter (1 stick, softened)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup molasses
  • 1/2 tsp cinnamon ground
  • 1/8 tsp cloves ground
  • 1/8 tsp nutmeg ground
  • 1/2 tsp ginger ground
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • 1 tsp baking soda

For the Snickerdoodle Cookie Dough:

  • 1/2 cup butter (1 stick, softened)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/4 cup all-purpose flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt

For the Cinnamon Sugar Coating:

  • 1/4 cup sugar
  • 1 tbs cinnamon ground

Instructions

  • Preheat your oven to 350 degrees.

Prepare your ginger cookie dough:

  • Cream together your butter and sugar until light and fluffy.
  • Stir in your egg, vanilla, and molasses. Stir together for about 2 minutes until it turns a light brown color.
  • Dump in remaining ingredients and mix together until just combined. Set aside

Prepare your snickerdoodle cookie dough:

  • Cream together your butter and sugar until light and fluffy.
  • Add in your eggs and vanilla and mix.
  • Dump in your remaining ingredients and stir everything together until just combined.

For the Gingerdoodle Cookies:

  • Combine your cinnamon and sugar for your coating.
  • Take 1 tablespoon-sized balls of each dough and stick together.
  • Roll into balls and dip into the cinnamon sugar to coat.
  • Place on a prepared cookie sheet and place in the oven to bake for about 8 minutes till cookies are lightly golden.
  • Allow cookies to cool for 2 minutes on cookie sheet before removing to a cooling rack to cool completely.

Notes

Gingerdoodle Cookies

Half gingersnap cookie and half snickerdoodle cookie together for a gingerdoodle!