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27 October, 2017

Gingerdoodles Cookies

Posted in : All, Desserts on by : hdcook

Its time to come clean, yes that was a pop reference to a Hilary Duff song, I’ve been struggling to write in my this blog for a while now, and I know I should not complain but I think sometimes I feel like I am repeating my self with the same adjectives and the same descriptions of food and goodies that I post but I am trying to shake my self out of it because I love food and I love creating new recipes and sharing them with people that get the same enjoyment of food that I do, so I will try so you just have to bear with me in this tough journey that is food bloging, hahaha!!!! it really not that tough but creatively it is. Several weeks ago I had made these delicious, and out of this word( see I think I have used out of this world delicious several times in my food blog ugghhhhh) gingerdoodles to sell and they were a hit, a combination of snickerdoodle cookies and ginger molasses cookies together combined in this mosaic cookie that is the gingerdoodles cookies, half snickerdoodle/half ginger molasses cookies and the result is ~AMAZING~now if you have like a company party or a cookie exchange, this is the kind of big batch cookies recipe you should have on hand, not only is it delicious, it will be a hit and I am guessing will be the most popular cookies, please take my word for it, make a big batch for yourself or just being nice and make it for your friends or co-workers~they will be glad you did.


Gingerdoodles Cookies

Yield: 4-5 dozen


  • Snickerdoodle Cookie Dough
  • 1 Stick unsalted butter, room temperature(8 tablespoons)
  • 2 1/4 Cu unbleached all purpose flour
  • 1 Cup granulated sugar
  • 2 Eggs
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon cream of tartar
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon kosher salt
  • Ginger Molasses Cookie Dough
  • 2 Cups unbleached all purpose flour
  • 1 Stick unsalted butter, softened (8 tablespoons)
  • 1/2 Cup granulated sugar
  • 1/2 Brown sugar
  • 1/4 Cup molasses
  • 1 Egg
  • 1 Teaspoon vanilla extract
  • 1/2 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground ginger
  • 1/8 Teaspoon ground cloves
  • 1/8 Teaspoon ground nutmeg
  • 1 Teaspoon baking soda
  • 12 Teaspoon kosher Salt
  • For Rolling Cookies
  • 1/2 Cup granulate sugar
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground nutmeg


  1. To make Snickerdoodles Cookie Dough
  2. In a bowl whisk together flour, baking soda, cream of tartar and salt, set aside. In a stand mixer or a hand mixer cream butter and sugar together till light and fluffy, add in the eggs and vanilla and continue to mix, add flour mixture till just combined. Transfer dough to a bowl and set aside.
  3. To make Ginger Molasses Cookie Dough
  4. In a bowl whisk together flour, spices, baking soda and salt, set aside. In a stand mixer or a hand mixer cream together butter and both granulated sugar and brown sugar, add the egg, vanilla extract and molasses and continue to mix, and slowly add flour and mix till combined. transfer batter to a bowl.
  5. Let both dough rest for at lease 2-4 hours or overnight in the fridge.
  6. Preheat oven to 350 degrees, line 2 baking sheets with parchment paper. Combined 1/2 Cup of granulated sugar, 1 Teaspoon of ground cinnamon and 1/2 Teaspoon ground nutmeg in a bowl and set aside.
  7. Take both dough out of the fridge and let sit on the counter for 15 minutes. take 1 tablespoon of each dough and roll it together into a ball, roll it into the cinnamon sugar and place on baking sheet about a few inches apart from each other. Bake cookies for 8-10 minutes till cookies are lightly golden, transfer baking sheet into a cooling rack and let cookies cool on baking sheet for 5 minutes, transfer cookies to cooling rack to cool completely

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