Ginger Doodles Recipes

GINGERDOODLE COOKIES

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!

GINGERDOODLE COOKIES

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.

GINGER-DOODLES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and syrup. In another bowl, whisk flour, baking soda, 1/2 teaspoon cinnamon, ginger, salt, cream of tartar and nutmeg; gradually beat into creamed mixture., In a small bowl, combine remaining sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on ungreased baking sheets. Bake 10-12 minutes or until light brown. Remove to wire racks to cool. Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.

EASY GINGERDOODLE COOKIES

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.

SNICKERDOODLES WITH A HINT OF GINGER

Steps:

• Beat 1 1/2 cups sugar, butter, eggs, and vanilla extract together in a large bowl until smooth and creamy.
• Sift all-purpose flour, oat flour, cream of tartar, and baking soda together into a bowl. Beat 1/2 of the flour mixture into butter mixture; and remaining flour mixture and beat until dough is just combined. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
• Whisk 2 tablespoons sugar, cinnamon, and ginger together in a shallow bowl.
• Roll chilled dough into 1 1/2-inch balls and roll each ball in cinnamon-sugar mixture to coat. Place coated dough 2-inches apart on prepared baking sheets.
• Bake in the preheated oven until golden and set, 9 to 11 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.