I found this fun mashup of two cookie favorites on Pinterest. Snickersnaps are combination of a gingersnap and a snickerdoodle cookie. I would have never thought to mashup cookies and now my mind is churning on all different kinds of cookie mashup possibilities. You could also call these Gingerdoodles, but that sounds like a odd dog breed to me. The two together made a great addition to our cookie baking day!
So, how’s it taste?
I’ll admit I’m not a fan of snickerdoodles. They are such a boring cookie to me, but I couldn’t resist creating this mashup. I love gingersnaps and the combination of the two seem like such a great holiday pairing. They turned out really great. The spice of the gingersnap cookie mixed with a few bites of the cinnamon-sugary snickerdoodle was fantastic. I liked the way each cookie came out a bit different with it’s mix.
Although we really enjoyed these, I think there’s better recipes for both that would really make this cookie outstanding. The gingersnap recipe is a tad bit lacking in the spice department and the snickerdoodles were too soft. The recipes we used weren’t equal, so we were left with a lot more of gingersnap dough than the snickerdoodle dough. I’ll also note that this recipe is time consuming. Rolling each individual cookie dough into its sugar mixture and then rolling both together quickly loses its charm. This was the first cookie we made on cookie baking day and I’m glad we got it over with early. The end result was tasty, but the process was more involved than we would have liked.
1/2 cup shortening
3/4 cup granulated sugar
1 tbsp. vanilla
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cream of tartar
1 tbsp. cinnamon + 3 tbsp. granulated sugar for rolling cookies
3/4 cup shortening
1 cup granulated sugar
1/4 cup molasses
2 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/4 cup granulated sugar for rolling cookies
1. For the snickerdoodles, 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. Combine cinnamon and 3 tablespoons of sugar in a small bowl and set aside for rolling dough.
2. For the gingersnaps, 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.
3. Preheat oven to 350Â°F. Lightly grease baking sheets with non-stick cooking spray (or line with parchment paper) and set aside.
4. 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.
5. Place both doughs together and gently roll or shape together.
6. 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.