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. These were called Gingerdoodles.
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.
Anna says
December 18, 2013 at 9:15 pmHi Ashley,
Thanks for the review! Glad you liked the cookies.
Ashley @ Big Flavors from a Tiny Kitchen says
December 18, 2013 at 8:48 pmI made these tonight and they were wonderful! I used a small cookie scoop to get equal amounts of each dough, and it worked out great. They were nice and soft… and ADDICTIVE! Thanks for the recipe 🙂
Katrina says
August 13, 2013 at 7:59 pmI think my mom would love these. I’ll see her in a few weeks! And I want a bordoodle now, too!
Kim F says
August 11, 2013 at 7:47 amI had to look it up. There ARE “borderdoodles”. Looks like they call them “Bordoodles”. Too cute. http://www.dogbreedinfo.com/b/bordoodle.htm
Anna says
August 10, 2013 at 12:07 pmIs there such thing as a Borderdoodle? If so, I want one. It would have to be the most intelligent dog ever. HAL is border collie/cattle dog/ and probably greyhound. If he had some poodle in him he could take over the world.
Kim F. says
August 10, 2013 at 11:55 amThese look awesome… and I had to weigh in on the type of dog discussion in the first comment. There are labradoodles and goldendoodles and a bunch of other dogs being bred with poodles. I just got a labradoodle myself so the comment about dogs caught my eye. We thought of naming our dog Ginger due to the color of her coat. We could have called her Gingerdoodle. Too funny! Now I am craving cookies but I think I am making Anna’s Easy Vegan Banana Bread today. 🙂
Adam says
August 9, 2013 at 11:48 amThese look and sound great. It’s funny, being a huge fan of both types of cookies, I never thought about mashing them together :). I wonder how they would work as some type of pinwheel/swirl cookie, think the dough would hold up?
Polly says
August 8, 2013 at 2:18 pmI’m making these now, and I’m chilling the ginger dough because it was a little too soft to work with. I have high hopes for these!
Karen says
August 8, 2013 at 2:16 pmI was going to make peanutbutter chocolate chip cookies this afternoon. Think I just changed my mind!
Sue says
August 8, 2013 at 10:52 amThis is an awesome idea!!! There are several people in my life who I know would LOVE this combo! I thought of the golden doodle dog when I read the title. 🙂
Chewthefat says
August 7, 2013 at 7:12 pmWhat a clever idea! I’ve made snickerdoodle recipes with ginger instead of cinnamon, but never thought to combine a snickerdoodle with a ginger snap!
Joe says
August 7, 2013 at 7:11 pmFun! I’ll have to try this when we get our stuff.
Martha in KS says
August 7, 2013 at 6:29 pmIsn’t Gingerdoodle (or is it gingerdoogle?) the breed of the Obama’s dog Bo? lol
Your cookies look good, but I’m in love with the plate w/purple flowers. Is it vintage or a current pattern?