Just made the most amazing, gorgeous, sweet-smelling cookies! I am so excited! So pretty much, it's 2 separate doughs, snickerdoodles and gingersnaps, blended together in pure yummy flavors! To shorten the process, take big hunks of the doughs and roll in the sugar/cinnamon-sugar mixtures, instead of rolling each dough individually. This dough can chill, too, until you're ready to roll and mix, so you don't have to make them right away. You could also freeze these cute little dough balls before baking, too. Enjoy this wonderful fall treat from the wonderful Bakergirl!
1/2 cup shortening (I used Butter Crisco)
3/4 cup granulated sugar
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cream of tartar
1 tablespoon cinnamon + 3 tablespoons granulated sugar for rolling cookies in
Cream together shortening and sugar. Add egg and vanilla and mix well, until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined. Dough will be a little of crumbly, but it'll come together when you roll it into balls.
Combine cinnamon and 3 tablespoons of sugar in a small bowl and set aside for rolling dough in.
3/4 cup shortening
1 cup granulated sugar
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1/4 cup granulated sugar for rolling cookies in
Cream together shortening and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed.
Put 1/4 cup sugar in a small bowl and set aside for rolling dough in.
Preheat oven to 350°F. Lightly grease baking sheets with no-stick cooking spray and set aside.
Roll a small amount of gingersnap dough into a ball and toss in granulated sugar. Roll a small amount of snickerdoodle dough in a ball and toss in cinnamon-sugar.
Place both doughs together and gently roll or squeeze together (it worked best if I kneaded the snickerdoodle dough in my hand a few times before rolling both doughs together since it's a thicker consistency).
Place on baking sheets and bake for 9-11 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks.