
Gingerbread Snickerdoodles Recipe
Ingredients
Recipe provided by @ifyougiveablondeakitchen
Dough:
- 2 ¼ C. (282 g) all-purpose flour
- 1 tsp. Spice Islands® Cream of Tartar
- 1 tsp. Clabber Girl® Baking Soda
- ½ tsp. salt
- 2 tsp. Spice Islands® Ground Ginger
- 1 tsp. Spice Islands® Ground Saigon Cinnamon
- ½ tsp. Spice Islands® Ground Cloves
- ¾ C. (170 g) Crisco® All-Vegetable Shortening Butter Flavor
- ½ C. (100 g) light brown sugar
- ½ C. (100 g) granulated sugar
- ¼ C. (60 ml) Grandma’s® Original Molasses, (not blackstrap)
- 1 large egg, room temperature
- 2 tsp. Spice Islands® Pure Vanilla Extract
- 1 tsp. freshly grated ginger, optional
Spiced Sugar Coating:
- ⅓ C. (66 g) granulated sugar
- 1 ½ tsp. Spice Islands® Ground Saigon Cinnamon
- 1 tsp. Spice Islands® Ground Ginger
Directions
Dough:
- In a medium bowl, whisk together the dry ingredients—flour, cream of tartar, baking soda, salt, ginger, cinnamon and cloves. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat shortening, brown sugar and granulated sugar on medium-high until light and fluffy, about 3 minutes. Add molasses, egg, vanilla and fresh ginger. Beat until well combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add flour mixture and mix just until combined.
- Cover the bowl and chill the cookie dough for at least 1 hour.
- When dough is almost done chilling, preheat oven to 350 F. Line a baking sheet with parchment paper.
Spiced Sugar Coating:
- In a small bowl, whisk together the sugar, cinnamon and ginger for the spiced sugar coating.
- Remove the dough from the refrigerator and use a medium cookie scoop to scoop dough into balls. Roll each ball in spiced sugar and place on prepared baking sheet.
- Bake cookies at 350° F for 10 to 12 minutes or until edges are set and center is soft. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.