Go Back
+ servings


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 ½ cups granulated sugar
  • 1 cup Land O Lakes® Butter softened
  • 2 Land O Lakes® Eggs
  • 1 teaspoon vanilla
  • 2 ¾ cups 13.4 oz all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt or 1 teaspoon if using unsalted butter

Ginger Dough

  • 3 tablespoons mild molasses
  • ¼ cup all-purpose flour
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves

For Rolling: ⅓ 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 ¼ cup flour, ginger and cloves and add to the molasses dough, stirring until well mixed
  • Twist ¾-inch pieces of each dough together; roll into about 1 ¼-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.