Best 2 Gingerdoodle Cookies Recipes
The gingerdoodle cookie, a beloved classic, is a soft and chewy cookie with a distinctive sweet and spicy flavor. The combination of molasses and ginger gives them their unique taste, while a generous coating of cinnamon sugar adds a touch of extra sweetness. Whether enjoyed as a cozy treat on a cold winter day or as a simple pleasure any time of year, gingerdoodle cookies are a timeless delight that is sure to satisfy.
Check out the recipes below so you can choose the best recipe for yourself!
EASY GINGERDOODLE COOKIES
Make a quick and easy gingerdoodle cookie with the help of Betty Crocker™ gingerbread and snickerdoodle cookie mixes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Make gingerbread dough as directed on cookie mix pouch. Make snickerdoodle dough as directed on cookie mix pouch.
- For each cookie, shape a level tablespoon each of gingerbread cookie dough and snickerdoodle cookie dough into a ball. Place cinnamon sugar from snickerdoodle cookie pouch in small shallow bowl. Roll cookie dough balls in cinnamon sugar. Place 2 inches apart on ungreased cookie sheets.
- Bake 10 to 12 minutes or until light golden brown around edges. Cool 5 minutes on cookie sheets. Remove to cooling rack to cool completely.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 15 g, TransFat 0 g
GINGERDOODLE COOKIES
If you love Gingersnaps and Snickerdoodles, then you're going to love this new cookie. Gingerdoodles have all the delicious, warming flavors of a traditional Gingersnap cookie and a classic Snickerdoodle cookie, all combined into one delicious cookie that will soon be everyone's favorite. The baked cookies will keep fresh for...
Provided by Vickie Parks
Categories Cookies
Time 1h
Number Of Ingredients 23
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.
Tips:
- Choose the right ingredients: Use high-quality butter, flour, and sugar to ensure the best flavor and texture.
- Chill the dough: Chilling the dough before rolling and baking helps to prevent the cookies from spreading too much.
- Roll the dough evenly: Roll the dough to an even thickness so that the cookies bake evenly.
- Use a cookie scoop: A cookie scoop helps to ensure that the cookies are all the same size and shape.
- Bake the cookies at the right temperature: Bake the cookies at the correct temperature and for the correct amount of time to prevent them from over- or under-baking.
- Let the cookies cool completely: Allow the cookies to cool completely on a wire rack before storing them.
Conclusion:
Gingerdoodle cookies are a classic holiday treat that can be enjoyed by people of all ages. They are easy to make and can be customized to suit your own taste preferences. Follow the tips above to make perfect gingerdoodle cookies every time.
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