GINGERDOODLE COOKIES
Can't decide between a snickerdoodle and a gingersnap? Now you don't have to! These cookies combine both cookies in one.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 41
Number Of Ingredients 20
Steps:
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
- In large bowl, mix brown sugar, shortening, molasses and egg. Stir in remaining Gingersnap Cookie Dough ingredients.
- In another large bowl, beat 3/4 cup sugar, the butter and eggs with electric mixer on medium speed until well mixed. Stir in remaining Snickerdoodle Cookie Dough ingredients.
- For each cookie, shape a level tablespoon of Gingersnap Cookie Dough and a rounded teaspoon of Snickerdoodle Cookie Dough into a ball. In small bowl, mix 1/4 cup sugar and 2 teaspoons cinnamon. Roll dough balls in cinnamon sugar; place on cookie sheet.
- Bake 9 to 11 minutes or until light golden brown around edges. Cool 2 minutes on cookie sheet. Remove to cooling rack to cool completely.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 11 g, TransFat 0 g
BIG SOFT GINGER COOKIES
These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. -Barbara Gray, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERBREAD SNICKERDOODLES
These cookies combine the crackly outsides and tender, chewy centers of snickerdoodles with the warming ginger and molasses of gingerbread. It's a more nuanced version of winter gingerbread and a punchier take on snickerdoodles. If you're in a rush, you can bake the cookies without first chilling the dough. It'll be too soft to roll in the cinnamon sugar, but you can scoop the dough right onto the pan and sprinkle the cinnamon sugar on top of the rounds. You won't get as even a coating, but will still get the crackle effect.
Provided by Genevieve Ko
Categories cookies and bars, dessert
Time 45m
Yield 32 cookies
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk flour, baking soda, cream of tartar, ginger, 1 teaspoon cinnamon and 1/4 teaspoon salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, molasses, and 1 cup sugar on medium speed until creamy and smooth, scraping bowl occasionally. With machine running, add eggs and beat until incorporated, scraping bowl occasionally. Turn speed to low. Gradually add flour mixture and beat until just incorporated. (You can make the dough by hand, too: In a large bowl, beat butter, molasses and sugar with a wooden spoon until creamy and smooth. Beat in eggs, one at a time, until incorporated. While stirring with the spoon, gradually add flour mixture and stir until no traces of flour remain.)
- Cover bowl tightly with plastic wrap and refrigerate until firm enough to roll, at least 30 minutes and up to 2 days.
- Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. In medium bowl, mix remaining 1/4 cup sugar, 1 1/2 teaspoons cinnamon and 1/4 teaspoon salt. Portion 3/4-ounce (1 1/2 tablespoons) dough by packing dough level into a 3/4-ounce cookie scoop or scooping a rounded ball in a measuring tablespoon. Drop into the cinnamon sugar and roll to coat. Put on a prepared sheet. Repeat with dough and cinnamon sugar, spacing balls 2 inches apart, until sheet is filled.
- Bake until tops crackle and bottoms are golden brown, 10 to 12 minutes. Do not overbake; the cookies should look dry and set. While first batch bakes, scoop and roll remaining dough, then bake after first batch comes out. Cool completely on sheets on wire racks.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 69 milligrams, Sugar 10 grams, TransFat 0 grams
SNICKERDOODLES WITH A HINT OF GINGER
This is based on Mrs. Sigg's Snickerdoodles (it's an excellent recipe; you should try it). These cookies came out soft with a touch of ginger. If you don't have oat flour use a food processor or blender to pulverize oatmeal.
Provided by keawe
Categories Desserts Cookies Snickerdoodle Recipes
Time 1h
Yield 48
Number Of Ingredients 11
Steps:
- Beat 1 1/2 cups sugar, butter, eggs, and vanilla extract together in a large bowl until smooth and creamy.
- Sift all-purpose flour, oat flour, cream of tartar, and baking soda together into a bowl. Beat 1/2 of the flour mixture into butter mixture; and remaining flour mixture and beat until dough is just combined. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
- Whisk 2 tablespoons sugar, cinnamon, and ginger together in a shallow bowl.
- Roll chilled dough into 1 1/2-inch balls and roll each ball in cinnamon-sugar mixture to coat. Place coated dough 2-inches apart on prepared baking sheets.
- Bake in the preheated oven until golden and set, 9 to 11 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 14.3 g, Cholesterol 17.9 mg, Fat 4.3 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 2.5 g, Sodium 56.6 mg, Sugar 6.8 g
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- Preheat oven to 350° degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside. Meanwhile, mix together the cinnamon and granulated sugar in a small bowl for the cinnamon sugar coating; set aside.
- In a large bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar together until fluffy and soft, about 2 minutes. Beat in the eggs, one at a time, mixing well after each addition, followed by the vanilla extract and molasses. Lastly, beat in the spices, baking soda, salt and flour and mix on low speed until combined.
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