What do you get when you cross a Snickerdoodle with a ginger cookie? A Gingerdoodle! I found this recipe at the BlogHer conference in Chicago. Land o’ Lakes was giving out recipe cards and homemade cookies which they’d wrapped in little plastic sleeves with cute labels.
After chatting for a few minutes about butter, Fuzz and I grabbed a couple of Gingerdoodles and enjoyed them back in our hotel room.
I made a batch this morning, and as you might very well presume, they taste even better fresh out of the oven. Here’s a link to the Land ‘o Lakes Gingerdoodles recipe. The only change I made other than modifying the technique (they used the “dump it all into the bowl method) was using unsalted butter and adding a little more salt. The cookies are definitely more exciting than your typical Snickerdoodle, and fun to look at, too. The kids playing at our house this afternoon thought they were super cool.
- 1 1/2 cups granulated sugar
- 1 cup Land O Lakes® Butter, softened
- 2 Land O Lakes® Eggs
- 1 teaspoon vanilla
- 2 3/4 cups (13.4 oz) all-purpose flour
- 2 teaspoons cream of tartar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt (or 1 teaspoon if using unsalted butter)
- 3 tablespoons mild molasses
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- Heat oven to 400°F. Line baking sheets with parchment paper; set aside.
- Beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla and beat just until incorporated.
- In a separate bowl, stir together the flour, cream of tartar, cinnamon, baking soda and salt. Add the flour mixture to the butter mixture and stir until blended. Divide dough in half; place in separate bowls.
- Add molasses to one bowl of dough and stir until it’s mixed in. Combine 1/4 cup flour, ginger and cloves and add to the molasses dough, stirring until well mixed
- Twist 3/4-inch pieces of each dough together; roll into about 1 1/4-inch balls, creating a marbled effect. Roll balls in sugar.
- Place, 2 inches apart, onto prepared baking sheets. Bake 8-10 minutes or until edges are light golden brown. Cool 2 minutes on baking sheet; transfer to cooling rack.