Best 2 Gingerdoodle Cookies Recipes
Indulge in the delightful world of gingerdoodle cookies, a timeless classic that has captured hearts for generations. These delectable treats, often associated with the warmth and comfort of the holiday season, offer a symphony of flavors that dance on your palate. With a crisp exterior that yields to a soft and chewy interior, each bite is an explosion of sweet, spicy, and aromatic bliss. While the traditional gingerdoodle cookie recipe reigns supreme, variations abound, offering unique twists on this beloved confection. From the classic molasses gingerdoodle cookie to the tangy lemon gingerdoodle cookie, each recipe promises a distinct culinary adventure. Embark on a delightful baking journey as we unveil the secrets behind these irresistible cookies, ensuring that every batch turns out perfectly golden and bursting with flavor.
Check out the recipes below so you can choose the best recipe for yourself!
EASY GINGERDOODLE COOKIES
Make a quick and easy gingerdoodle cookie with the help of Betty Crocker™ gingerbread and snickerdoodle cookie mixes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Make gingerbread dough as directed on cookie mix pouch. Make snickerdoodle dough as directed on cookie mix pouch.
- For each cookie, shape a level tablespoon each of gingerbread cookie dough and snickerdoodle cookie dough into a ball. Place cinnamon sugar from snickerdoodle cookie pouch in small shallow bowl. Roll cookie dough balls in cinnamon sugar. Place 2 inches apart on ungreased cookie sheets.
- Bake 10 to 12 minutes or until light golden brown around edges. Cool 5 minutes on cookie sheets. Remove to cooling rack to cool completely.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 15 g, TransFat 0 g
GINGERDOODLE COOKIES
If you love Gingersnaps and Snickerdoodles, then you're going to love this new cookie. Gingerdoodles have all the delicious, warming flavors of a traditional Gingersnap cookie and a classic Snickerdoodle cookie, all combined into one delicious cookie that will soon be everyone's favorite. The baked cookies will keep fresh for...
Provided by Vickie Parks
Categories Cookies
Time 1h
Number Of Ingredients 23
Steps:
- 1. Preheat oven to 375ºF. Line baking sheets with parchment paper; set aside.
- 2. In a large bowl, mix brown sugar, shortening, molasses and egg. Stir in flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Set bowl aside.
- 3. In another large bowl, beat together the sugar, butter and eggs with electric mixer on medium speed until well mixed. Stir in flour, cream of tartar, baking soda and salt. Set bowl aside.
- 4. In a small bowl, mix together the 1/4 cup sugar and 2 tsp cinnamon; set bowl aside.
- 5. For each cookie, take 1 level tablespoon of Gingersnap cookie dough and a heaping teaspoon of Snickerdoodle cookie dough. Roll the two doughs together into a ball, creating a marbled effect with the mixed doughs. Roll each dough ball in the cinnamon-sugar mixture until thoroughly covered on all sides. Place on lined cookie sheets 2 inches apart.
- 6. Place baking sheets in oven and bake 8 to 10 minutes or until light golden brown around edges. Cool 2 minutes on baking sheet. Transfer cookies to rack to cool completely.
Tips:
- Use fresh ginger: Fresh ginger has a more intense flavor than ground ginger, so it's best to use it in your gingerdoodle cookies. Peel the ginger before grating it, and use a microplane or fine grater to get the finest pieces of ginger.
- Chill the dough: Chilling the dough before baking helps the cookies hold their shape and prevents them from spreading too much. If you're short on time, you can chill the dough for at least 30 minutes, but chilling it for longer will give you better results.
- Roll the dough in sugar: Rolling the dough in sugar before baking gives the cookies a sweet, crunchy coating. You can use granulated sugar, brown sugar, or a mixture of both.
- Bake the cookies until they are just set: The cookies should be slightly soft in the center when they come out of the oven. If you overbake them, they will be dry and crumbly.
Conclusion:
Gingerdoodle cookies are a classic holiday cookie that is easy to make and always a hit. With their soft, chewy texture, sweet and spicy flavor, and festive appearance, these cookies are sure to be a favorite of everyone who tries them. So next time you're in the mood for a delicious and festive cookie, give this gingerdoodle recipe a try!
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