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A cross between a Snickerdoodle and a ginger cookie.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 48
Author Cookie Madness


  • 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

Ginger Dough

  • 3 tablespoons mild molasses
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves

For Rolling: 1/3 cup sugar


    • 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.