Quick and Easy Gingerdoodle Cookie Recipe

Gingerdoodle Cookies are sweet, soft, chewy, and spiced with cinnamon, ginger, cloves, and nutmeg!

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: Servings

Calories: 139kcal

Author: Kathy

Ingredients

For the gingersnap dough:

2 ¼ cup all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp salt
¾ cup shortening
½ cup brown sugar, packed
½ cup granulated sugar
⅓ cup unsulphured molasses
1 large egg, room temperature
1 tsp vanilla extract

For the snickerdoodle dough:

1 cup all-purpose flour
⅓ cup whole wheat flour
1 tsp cream of tartar
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
⅔ cup granulated sugar
½ cup unsalted butter, softened
1 large egg, room temperature
1 tsp vanilla extract

For the cinnamon sugar coating:

⅓ cup granulated sugar
1 tsp ground cinnamon

Instructions

Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
Prepare the gingersnap dough. In a bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
In a large mixing bowl, using an electric mixer, beat the shortening, brown sugar, and granulated sugar for about 2 minutes. Scrape the bottom and the sides of the bowl to make sure all ingredients are incorporated well.
Add molasses, egg, and vanilla extract. Beat until combined. Then, add the dry ingredients and stir using a rubber spatula until just combined. Refrigerate the dough for at least one hour to firm up.
Prepare the snickerdoodle dough. In another bowl, whisk together both types of flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.
In a separate mixing bowl, using an electric mixer, beat the softened butter and sugar for about 2 minutes until light and fluffy. Beat in egg and vanilla extract. Scrape the bottom and the sides of the bowl using a rubber spatula.
Stir in the dry ingredients. Don’t overmix the dough. Refrigerate the dough for at least one hour.
In a small bowl, prepare the coating by mixing together the sugar and cinnamon.
Assemble the cookies. Scoop a level tablespoon of the gingersnap dough and a heaping teaspoon of the snickerdoodle dough. Gently press together and roll into a ball creating a nice marble pattern. Then, roll in the cinnamon sugar. Place on the prepared baking sheet leaving about 2 inches of space between each cookie. Repeat with the remaining cookie dough.
Bake in the preheated oven for about 10 minutes or until the edges are set and golden. Remove from the oven and let cool for a few minutes on a baking sheet. Then, transfer to a cooling rack. Enjoy!

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