Gingerdoodle Cookies

By jab120638

Ingredients

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

Details

Servings 1
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 375ºF. Line cookie sheet with cooking parchment paper.

2
In large bowl, mix brown sugar, shortening, molasses and egg. Stir in remaining Gingersnap Cookie Dough ingredients.

3
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.

4
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.

5
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.