gingerdoodles

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.

With love,
Erica

P.S. These would be great cookies to make for the holiday season! They are festive and stay chewy for days!

Snickerdoodle Dough
1/2 cup shortening
3/4 cup granulated sugar
1 egg
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cream of tartar
1 tablespoon cinnamon + 3 tablespoons granulated sugar for rolling cookies in
Cream
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.
Combine cinnamon and 3 tablespoons of sugar in a small bowl and set aside for rolling dough in.

Gingersnap Dough

3/4 cup shortening
1 cup granulated sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1/4 cup granulated sugar for rolling cookies in
Cream
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.
Put 1/4 cup sugar in a small bowl and set aside for rolling dough in.
Preheat oven to 350°F. Lightly grease baking sheets with no-stick cooking spray and set aside.
Roll
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
cinnamon-sugar.
Place both doughs together and gently roll or squeeze together (it
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
).
Place
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.
Source: A Year of Cookies.

snickerdoodles

It’s not too surprising that I love these cinnamon-sugar rolled cookies — perfectly soft and chewy in every bite. This recipe is adapted from Mrs. Sigg’s famous, perfected snickerdoodle recipe, which has been tested and loved by many. It is one of the easiest cookie recipes ever — and I always have the ingredients on hand, so it is perfect for midnight baking when the supermarket is closed.  Why mess with something so simple and perfect?

This cookie has a thin, crunchy cinnamon-sugar exterior and a soft, chewy, melt-in your mouth center — just the way I like them. If you’re a fan of a more firmer cookie, just let
them bake for an extra minute or two. Pop one in the microwave before devouring for a cinnamon-spicy warm treat.

Do you have a special recipe for midnight baking?

With love, 

Erica

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar,
the eggs and the vanilla. Blend in the flour, cream of tartar, soda and
salt. Shape dough by rounded spoonfuls into balls.

Mix the 2 tablespoons sugar and the cinnamon. Roll
balls of dough in mixture. Place 2 inches apart on ungreased baking
sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets. 

Adapted from All Recipes