It’s not a tongue twister or anything, it’s just a totally fabulous word. It sounds like some new, hoity-toity mixed dog breed. But no, it’s just the most festive of cookies—a Gingersnap and a Snickerdoodle swirled together!
Um, so I know that I, like, just posted a different Snickerdoodle recipe (which, by the way, is crazy delicious), but if this isn’t the time of year for Snickerdoodle abundance then what’s even the point of the holidays?! Don’t answer that— I’ve been in a sugary nirvana for the entire month and I want to keep this train a’rollin.
These are darn good. They are chewy and spicy, and they look really neat with the two separate doughs rolled together.
It’s recipes like this that I use to explain to people why I have two stand mixers on my kitchen counter. “Is two really necessary? Do you really bake that much?” Yes, I really bake that much. I almost hate to admit this, but last week I found myself thinking, amidst crazy holiday baking where I was literally making four things at once, Man, this sure would be easier with a third stand mixer. Yikes, Rachael.
Of course, this recipe is still super simple with one mixer, or beater thingy, or whatever you have. The doughs refrigerate super well, so you could wait a few days in between making doughs if you wanted to space out the mixing.
(By the way, you will probably have a bit more Gingersnap dough than Snickerdoodle dough. Just go ahead and bake them up sans the Snickerdoodle swirl, just be sure to make them as large as the swirled dough balls!)
1 and 1/2 tbsp ground cinnamon + 3 tbsp granulated sugar, for rolling
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
3/4 cup vegetable shortening
1 cup granulated sugar
1/4 cup molasses
1 large egg
1/3 cup granulated sugar, for rolling
for the snickerdoodle dough:
In a medium bowl, combine the flour, baking soda, salt, and cream of tartar;set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar and shortening for a few minutes.Add in the egg and vanilla and beat for a few more minutes. With the mixer on low, beat in the flour mixture until just combined.
Refrigerate the dough unit ready to bake.
for the gingersnap dough:
In a medium bowl, combine the flour, baking soda, salt, and spices; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the shortening and sugar for a few minutes. Add in the egg and molasses and beat for a few more minutes. With the mixer on low, add in the flour mixture and beat until just combined.
Refrigerate dough until ready to bake.
for the gingerdoodles:
Preheat oven to 350 degrees. Line a few baking sheets with silicone baking mats.
With a small cookie scoop (1 to 2 teaspoon-sized), scoop up the snickerdoodle dough and roll in the cinnamon-sugar. Scoop up the gingersnap dough and roll in the plain sugar.
Place both dough balls in the palm of your hand and gently roll the two together to form one, larger ball.
Place on baking sheets and bake for 10-12 minutes, until set. Allow to cool for a few minutes on the baking sheet before moving to a wire rack to cool further.