Gingerdoodle Cookies

Prep Time : 30 min       Total Time : 60 min

Ingredients

Gingersnap Cookie Dough

1

cup packed brown sugar

3/4

cup shortening

1/4

cup molasses

1

egg

2 1/4

cups Gold Medal™ all-purpose flour

2

teaspoons baking soda

1

teaspoon ground cinnamon

1

teaspoon ground ginger

1/2

teaspoon ground cloves

1/4

teaspoon salt

Snickerdoodle Cookie Dough

3/4

cup granulated sugar

1/2

cup butter, softened

1

egg

3/4

cup plus 1 tablespoon Gold Medal™ all-purpose flour

1/2

cup Gold Medal™ whole wheat flour

1

teaspoon cream of tartar

1/2

teaspoon baking soda

1/2

teaspoon salt

Cinnamon-Sugar

1/4

cup granulated sugar

2

teaspoons ground cinnamon

Directions

• 1Heat oven to 375ºF. Line cookie sheet with cooking parchment paper.
• 2In large bowl, mix brown sugar, shortening, molasses and egg. Stir in remaining Gingersnap Cookie Dough ingredients.
• 3In 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.
• 4For 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.
• 5Bake 9 to 11 minutes or until light golden brown around edges. Cool 2 minutes on cookie sheet. Remove to cooling rack to cool completely.

Expert Tips

Store cookies covered in plastic wrap or tightly covered in plastic storage container for up to 3 days.