Nov 25, 2012

Gingerdoodles


This recipe from Bakergirl's website Bakergirl's Gingerdoodles (or Snickersnaps)is too good not to share.  I bake a lot (haven't been posting, but I've been baking).  It's seriously good.  Smells delicious and warm while baking.

The only thing I did differently was that to make sure I portioned the dough correctly (since there are different amounts of each dough) is that I patted each dough into a rectangle and stacked them.  Then I cut slices (as you would a loaf of bread) and then cut each slice into three pieces.  I rolled each piece into a ball and then into the cinnamon sugar mixture (I didn't roll the doughs separately.  I rolled them in the cinnamon-sugar mixture after rolling the two doughs together).

This are a must bake!




Snickerdoodle Dough
1/2 cup shortening
3/4 cup granulated sugar
1 egg
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cream of tartar
1 tablespoon cinnamon + 3 tablespoons granulated sugar for rolling cookies in

Cream together shortening and sugar. Add egg and vanilla and mix well, until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined. Dough will be a little of crumbly, but it'll come together when you roll it into balls.

Combine cinnamon and 3 tablespoons of sugar in a small bowl and set aside for rolling dough in.  (I used this mixture for both doughs)

Gingersnap Dough
3/4 cup shortening
1 cup granulated sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1/4 cup granulated sugar for rolling cookies in (see note above about using the cinnamon sugar for both doughs)

Cream together shortening and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed.

Put 1/4 cup sugar in a small bowl and set aside for rolling dough in.

Preheat oven to 350°F. Lightly grease baking sheets with no-stick cooking spray and set aside.

The original recipe called for rolling a small amount of gingersnap dough into a ball and toss in granulated sugar and a small amount of snickerdoodle dough in a ball and toss in cinnamon-sugar.  The next step was to place both doughs together and gently roll or squeeze together,
Since there was more Gingersnap dough (ie it uses 2 cups of flour to the 1 1/2 cup for the Snickerdoodle dough).  I shaped both doughs into a rectangle and stacked them.  I don't know the exact size...but they were equal in area.  The gingersnap dough was thicker.  I cut the "loaf" into slices and then each slice into three pieces.  I rolled each piece into a ball and then into the cinnamon sugar mixture. 
Then I baked them off!  YUM!

Place on baking sheets and bake for 9-11 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks.
These are seriously delicious.  Thanks to Bakergirl!