These are a cross between ginger bread cookie and snickerdoodles. They are so cute and easy to make. My daughter loved them and kept asking, “can I have a gingerdoodle”.
If you want more of the swirl look instead of the half and half, check out these pics.
Soft Ginger Snickerdoodle Cookies
Prep time
Cook time
Total time
Author: Holly
Recipe type: dessert
Serves: 30
Ingredients
- Ginger Dough:
- ½ cup soft butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- ¼ cup molasses
- ¾ teaspoon cinnamon
- ¾ teaspoon ginger
- pinch of nutmeg
- ½ teaspoon salt
- 2 cups flour
- 1 teaspoon baking soda
- Snickerdoodle Dough:
- ½ cup soft butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- For rolling cookies:
- ¼ cup sugar
- 2 teaspoons cinnamon
- pinch of ginger
Instructions
- Preheat oven to 350 degrees.
- Ginger Dough: Cream butter and sugars, then add egg, vanilla and molasses. In small bowl mix cinnamon, ginger, nutmeg, salt, flour and soda. Slowly add to butter mixture. Set aside.
- Snickerdoodle Dough: (in a new bowl) Cream butter and sugar together, then add eggs and vanilla. In small bowl, mix flour, soda, tartar and salt. Add to butter mixture. Set aside.
- In small bowl mix sugar, cinnamon and ginger together.
- Take one tablespoon of ginger dough and one tablespoon of snickerdoodle dough and smash them together and roll into a ball, then roll into the sugar mixture and place and baking sheet.
- Bake at 350 for 10-12 mins.
I love the swirl version! I’ve made (& eaten!) so many ginger cookies this holiday! This will have to be the next recipe I try :)
Happy New Year!