Easy Gingerdoodle Cookies Recipes
GINGERDOODLE COOKIES
Can't decide between a snickerdoodle and a gingersnap? Now you don't have to! These cookies combine both cookies in one.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 41
Number Of Ingredients 20
Steps:
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
- In large bowl, mix brown sugar, shortening, molasses and egg. Stir in remaining Gingersnap Cookie Dough ingredients.
- In another large bowl, beat 3/4 cup sugar, the butter and eggs with electric mixer on medium speed until well mixed. Stir in remaining Snickerdoodle Cookie Dough ingredients.
- For each cookie, shape a level tablespoon of Gingersnap Cookie Dough and a rounded teaspoon of Snickerdoodle Cookie Dough into a ball. In small bowl, mix 1/4 cup sugar and 2 teaspoons cinnamon. Roll dough balls in cinnamon sugar; place on cookie sheet.
- Bake 9 to 11 minutes or until light golden brown around edges. Cool 2 minutes on cookie sheet. Remove to cooling rack to cool completely.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 11 g, TransFat 0 g
EASY GINGERDOODLE COOKIES
Make a quick and easy gingerdoodle cookie with the help of Betty Crocker™ gingerbread and snickerdoodle cookie mixes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Make gingerbread dough as directed on cookie mix pouch. Make snickerdoodle dough as directed on cookie mix pouch.
- For each cookie, shape a level tablespoon each of gingerbread cookie dough and snickerdoodle cookie dough into a ball. Place cinnamon sugar from snickerdoodle cookie pouch in small shallow bowl. Roll cookie dough balls in cinnamon sugar. Place 2 inches apart on ungreased cookie sheets.
- Bake 10 to 12 minutes or until light golden brown around edges. Cool 5 minutes on cookie sheets. Remove to cooling rack to cool completely.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 15 g, TransFat 0 g
GINGERDOODLE COOKIES
Gingerdoodle Cookies are chewy, soft cookies that taste like a cross between a gingersnap and a snickerdoodle. Add this to your baking list ASAP! You'll love the texture of the cookies, but more importantly the molasses flavor with the cinnamon, ginger, and cloves is irresistible!
Provided by Aimee
Categories Cookies
Time 13m
Number Of Ingredients 13
Steps:
- Pre-heat oven to 375°F. Line baking sheet with parchment paper and set aside.
- Combine butter and brown sugar in a large mixing bowl. Beat together until fluffy. Add in the egg and beat until smooth. Add in the molasses and beat until well combined.
- Add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until combined.
- Using a medium cookie scoop (or about 2 Tablespoons), roll the cookie dough into a ball. Place the granulated sugar and cinnamon into a bowl and mix together. Roll the dough into the cinnamon sugar. Place on the baking sheet, about 2 inches apart.
- Bake for 7 to 8 minutes until the edges are firm. Allow to cool on the pan for 2 minutes and then transfer to a cooling rack. Cool completely.
- Melt white chocolate according to package directions. Dip half the cooled cookie into chocolate and return to parchment paper. Allow to set. ENJOY. Cookies can be stored in an airtight container at room temperature for up to one week, or freeze until desired!
Nutrition Facts : Calories 229 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 147 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SNICKERDOODLE COOKIES - SUPER EASY VERSION
This is the first Snickerdoodle recipe I have tried that was adapted from a family cookbook, but I liked them and I hope you will too! Just give them a try...it uses mostly ingredients that you probably already have and can be easily modified to your taste, so use your imagination! Enjoy!
Provided by cooksdoitbetter
Categories Dessert
Time 18m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F for a non-stick cookie sheet, or 400°F for any other pan.
- Cream the butter, then add sugar and mix.
- Sift the flour,salt, and baking powder into the mixture, add egg and mix well.
- In a separate bowl, mix the sugar and cinnamon for the topping.
- If you find your dough is a bit too sticky, throw it in the freezer for roughly 15 minutes or until firm enough to handle.
- Shape the dough into walnut size balls and roll in topping mixture.
- Place about 2 inches apart on an ungreased cookie sheet.
- Bake for about 8 to 10 minutes (8 is usually enough, so keep an eye out).
EASY SNICKERDOODLES COOKIES
Provided by Kate Heap
Number Of Ingredients 9
Steps:
- Cream the butter and sugar. Add egg, milk, and vanilla. Then add flour, baking powder, and salt. Roll dough into 1.5″ balls and roll them in cinnamon sugar. Bake for 12 minutes at 375F.
- Makes approx. 1 1/2 dozen cookies (depending how much dough you use for each ball).
GINGERBREAD FROSTING FOR COOKIES
This delicious, thick frosting is a perfect topping for snickerdoodles, gingersnaps, or even on a gingerbread house! It makes enough for 12 average size cookies.
Provided by allybaker22
Categories Desserts Frostings and Icings Cookie Frosting
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Place the confectioners' sugar in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, and ginger until thoroughly blended. Spread on cookies of your choice.
Nutrition Facts : Calories 20.4 calories, Carbohydrate 5.2 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 5 g
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