GINGERDOODLE COOKIES

Gingerdoodle Cookies image

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

Ingredients

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup butter, softened
1 egg
3/4 cup plus 1 tablespoon Gold Medal™ all-purpose flour
1/2 cup Gold Medal™ whole wheat flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
2 teaspoons ground cinnamon

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