As noted earlier this week, I no longer bake masses of Christmas Cookies because of my limited New York City kitchen. That doesn’t mean I don’t continue to collect interesting cookie recipes. When I did the massive bakeoff I always included my two favorites – Snickerdoodles and Ginger Snaps. What if someone combined those into one cookie? Someone did. This recipe is from Land O Lakes (can you tell?) Anyone want to bake this up and let me know how it works? I’m afraid the ginger flavor will overwhelm the cinnamon flavor. Let me know…

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Gingerdoodles
SUMMARY:

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

INGREDIENTS:

• CINNAMON DOUGH
• 1 1/2 cups sugar
• 1 cup Land O Lakes® Butter, softened
• 2 large Land O Lakes® Eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• GINGER DOUGH
• 3 tablespoons mild molasses
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/3 cup sugar

METHOD:

1. Heat oven to 400°F. Line baking sheets with parchment paper; set aside.
2. Combine all cinnamon dough ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed. Divide dough in half; place into separate bowls. Set aside one bowl.
3. Add molasses to remaining bowl of dough; beat until well mixed. Combine 1/4 cup flour, ginger and cloves in another bowl. Add to molasses mixture. Beat at low speed until well mixed.
4. 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 sugar.
5. 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. SOURCE: Land-O-Lakes

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