Gingerbread Snickerdoodles: Two cookies combine to form one out of this world cookie–soft like a snickerdoodle but with the warm, festive flavors of molasses and FRESH ginger which traditional gingerbread cookies are known for.I am so honored to be participating this year in The Great Food Blogger Cookie Swap.
What is the Great Cookie Food Blogger Swap? Only one of the GREATEST fundraiser for Childhood Cancer!
With the help of OXO, Dixie Crystals, and Land O Lakes, food bloggers from all across the country, are baking and swapping original cookie recipes in an effort to raise money for Cookies for Kids Cancer. Food bloggers all over the country are making donations to fight childhood cancer and then baking and shipping cookies to fellow food bloggers.
Pretty awesome–I get to help fight pediatric cancer, which claims the lives of more children in the US than any other disease AND get packages of cookies in the mail!
I decided to combine two classics this year to create something new and delectable.
Gingerbread SnickerdoodlesThese snickerdoodle cookies with ginger are DYNAMYTE!! They combine the best of a snickerdoodle (the soft cookie with the crunchy sugar-coating) and gingerbread cookie (rich molasses and warming ginger) together!
To be honest, I am not a fan of traditional gingerbread cookies–too crispy for my taste.
But when the flavor of gingerbread is highlighted in a snickerdoodle–OH MY WORD!!
I use freshly grated ginger with molasses, cinnamon, nutmeg, and a bit of cloves to make this cookie so rich and deep in flavors, you may roll your eyes back into your head after one bite–well, at least my kiddos did!Plus, these make a fantastic choice for a cookie exchange. They stay moist for days, hold their shape and are EASY to make. (Not to mention something unique!)
Let’s get back to the easy part. You mix, mix.Refrigerate for an hour or overnight to let the dough harden up a bit and the flavors really deepen. And scoop.
Then you roll into sugar and bake. Cool slightly, pour yourself a big glass of milk, and savor.
Looking for traditional? Check out Melanie Makes’ ginger cookies.
- 1/2 cup butter softened
- 1/3 cup dark brown sugar
- 1/4 cup molasses
- 1 egg
- 2 teaspoons vanilla extract
- 1 tablespoon freshly grated ginger
- 2 cups whole white wheat flour AP works too
- 2 teaspoons cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- Granulated Sugar for rolling cookies into 1/4 cup
- Beat sugar, molasses, and butter together until creamy and fluffy, about 5 minutes. Add in egg, vanilla, and fresh ginger. Mix well.
- In separate large bowl, combine dry ingredients. Slowly mix into cream butter.
- Chill dough for at least one hour or up to overnight.
- Preheat oven to 400 degrees.
- Roll dough into 1 inch balls and roll into sugar, dusting off excess.
- Bake for 8-10 minutes, or until just set.
- Cool on cookie sheet for 5 minutes and then remove to a cookie sheet to cool completely.
This post has been featured on Meal Plan Monday.