As much as I enjoy all the fancy holiday baking I like plain cookies best. Most of my everyday cookie baking consists of chocolate chip cookies, sugar cookies, snickerdoodles and gingersnaps…tasty and basic. We needed some freshly baked cookies so I got the bright idea to fancy up my usuals and combine SNICKERDOODLE dough and GINGERSNAP dough into something new…a SNICKERSNAP. I was elated to think that I had actually thought of something NEW AND EXCITING…who’s ever heard of a snickersnap or a gingerdoodle? But I thought I better google it to be sure and, wouldn’t you know, somebody else had this great idea first. I had never met BAKERGIRL and was so very happy to find her blog. I know I will visit her often when I’m looking for new baking ideas. I decided to go with her cookie recipes..what the heck!… and was so glad I did. This delicious cookie has just the right ratio of crispy edges and soft and chewy center.
DELICIOUS is all I can say!
My family put this cookie through a grueling taste test and sampled a lot of them to be sure about their verdict. Everybody LOVED it. There is just something about the snickerdoodle, gingersnap combo that works. Buttery vanilla – spice gingersnap…magic! I couldn’t figure out how to put these two recipes into my recipe plugin so you will just have to copy and paste if you want to print it. I hope you try this fantastic recipe. I bet it becomes a favorite in your family too.
- 1/2 cup butter
- 3/4 cup sugar
- 1 egg
- 1 tablespoon vanilla (I used the seeds from 1/2 vanilla bean)
- 1-1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 1 tablespoon cinnamon
- 3 tablespoons sugar
Cream together butter and sugar. Add egg and vanilla and mix well, until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined. Combine cinnamon and 3 tablespoons sugar in a small bowl and set aside for coating the formed dough.
- 3/4 cup butter
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 2 cups flour (I used 2-1/2 cups)
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon ginger
- 1/4 cup sugar for coating cookies
Cream together butter and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves and ginger. Put 1/4 cup sugar in small bowl and set aside.
Preheat oven to 350°. Lightly grease a baking sheet (or line with silpat or parchment). Set aside.
Roll a small amount of gingersnap dough into a ball and toss in sugar. Roll a small amount of snickerdoodle dough into a ball and coat with sugar. Press both dough balls together and smush a little bit to form a ball. Don’t over mix so the colors stay separate.
Place cookies on a baking sheet and bake for 9 to 11 minutes. Remove from oven and allow to cool on baking sheet for 3 minutes before moving to a cooling rack.
When I try a new recipe I usually do a trial run of a cookie or two to make sure the cookie holds its shape. The gingersnap dough wasn’t firm enough for my taste so I added an additional 1/2 cup of flour. That extra few minutes to experiment can make a big difference in the way your recipe turns out.
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This post is linked to Foodie Friday at Rattlebridge Farm
Friday Food Frenzy at Close to Home
Seasonal Sunday at The Tablescaper
and On the Menu Monday at Stonegable