Gingerdoodles: Sweet and spicy combo makes a great holiday cookie

Combining two popular cookies, gingersnaps and snickerdoodles, into one delightful treat is a holiday winner.

Shirley Johns of Versailles won honorable mention in the 2018 Dayton Daily News Holiday Cookie Contest for her take on Gingerdoodles, a sweet and spicy cookie.

Gingerdoodles 

Gingersnap cookie dough ingredients:

1 cup packed brown sugar

¾ cup shortening

¼ cup molasses

1 egg

2 ¼ cups Gold Medal all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

¼ teaspoon salt

 

Snickerdoodle cookie dough ingredients:

¾ cup granulated sugar

½ cup butter, softened

1 egg

1 ¼ cup plus 1 tablespoon Gold Medal all-purpose flour

1 teaspoon cream of tartar

½ teaspoon baking soda

½ teaspoon salt

Cinnamon-Sugar ingredients:

¼ cup granulated sugar

2 teaspoons ground cinnamon

Directions:

1. Heat over to 375 degrees. Line cookie sheet with cooking parchment paper.

2. In large bowl, mix brown sugar, shortening, molasses and egg. Stir in remaining gingersnap cookie dough ingredients.

3. In another large bowl, beat ¾ cup sugar, the butter and eggs with electric mixer on medium speed until well mixed. Stir in remaining snickerdoodle cookie dough ingredients.

4. For each cookie, shape a level tablespoon of gingersnap cookie dough and a rounded teaspoon of snickerdoodle cookie dough into a ball. In a small bowl, mix ¼ cup sugar and 2 teaspoons cinnamon. Roll dough balls in cinnamon sugar and place on cookie sheet.

5. Bake 9-11 minutes or until light golden brown around the edges. Cool 2 minutes on cookie sheet. Remove to cooling rack to cool completely.

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