Today I wore long sleeves on my morning run, and leaves crinkled under my feet. It’s getting cooler around here. When it starts to get chilly, nothing warms the heart quite like ginger and cinnamon.
Ginger has that nice, sharp bite that reminds me of crisp, fall air.
Cinnamon has that warm, homey quality that reminds me of thick, woolen blankets.
When put together in the form of a cookie, they become an unbelievable hybrid of pricklygingersnaps and doughy snickerdoodles. Behold the gingerdoodle.
The strong flavor of a molasses ginger cookie is countered by the soft, sugary flavor of the snickerdoodle. After being rolled in cinnamon sugar, they are baked until crispy on the outside and chewy on the inside. All I want to do is cuddle up in some blanckets, brew a pot of tea and devour some of these soft, chewy cookies for a while.
P.S. These would be great cookies to make for the holiday season! They are festive and stay chewy for days!
together shortening and sugar. Add egg and vanilla and mix well, until
creamy. Add flour, baking soda, salt, and cream of tartar and mix until
combined. Dough will be a little of crumbly, but it’ll come together
when you roll it into balls.
together shortening and sugar. Add molasses and egg and continue
beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and
mix until combined, scraping down the sides of the bowl as needed.
a small amount of gingersnap dough into a ball and toss in granulated
sugar. Roll a small amount of snickerdoodle dough in a ball and toss in
worked best if I kneaded the snickerdoodle dough in my hand a few times
before rolling both doughs together since it’s a thicker consistency).
on baking sheets and bake for 9-11 minutes. Remove from oven and allow
to cool on baking sheets for 2 minutes before moving to cooling racks.