Gingerdoodle Cookies

Got it — Gingerdoodle Cookies are a delicious mashup of snickerdoodles and ginger molasses cookies. They’re soft, chewy, spiced just right, and rolled in cinnamon-sugar before baking. 🍪✨

🍪 Gingerdoodle Cookies

Ingredients (about 24 cookies)

• 2 ¾ cups all-purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 teaspoons ground cinnamon

• 2 teaspoons ground ginger

• ½ teaspoon ground cloves

• 1 ½ cups granulated sugar

• ½ cup unsalted butter, softened

• ½ cup vegetable shortening (or more butter)

• 1 large egg

• ¼ cup molasses

• 1 teaspoon vanilla extract

For rolling:

• ¼ cup granulated sugar

• 1 teaspoon cinnamon

Instructions

1. Mix dry ingredients:

   • In a bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, ginger, and cloves. Set aside.

2. Cream butter & sugar:

   • In a large bowl, beat butter, shortening, and sugar until light and fluffy.

   • Mix in egg, molasses, and vanilla.

3. Combine:

   • Gradually add dry ingredients until dough comes together.

   • Cover and chill 30 minutes (makes rolling easier).

4. Shape & coat:

   • Preheat oven to 350°F (175°C).

   • Roll dough into 1-inch balls.

   • Toss each ball in cinnamon-sugar mixture to coat.

5. Bake:

   • Place on parchment-lined baking sheets, 2 inches apart.

   • Bake 9–11 minutes, until edges are set but centers look slightly soft.

6. Cool:

   • Let cookies rest 2 minutes on pan, then transfer to a rack.

✨ These cookies are crispy at the edges, soft and chewy inside, with the cozy spice of gingerbread and the tangy snap of snickerdoodles.