I made this recipe during the summer of 09 while experimenting with different combinations. Why not unite two of my favorite cookies? (And there isn't even any chocolate involved!) Gingersnaps + snickerdoodles = Gingerdoodles (or Snickersnaps). The only down side is that you have to mix up 2 different kinds of cookies, so make them up the night before and refrigerate until you're ready to bake (they don't have to be chilled, though, if you want to make them the same day). Both cookie recipes have been presented previously, but I'll post them again so you have them at your fingertips ready to be put into use (these recipes have already been cut in half).
Ingredients (Snickerdoodles): 1/2 cup shortening (I use butter flavored), 3/4 cup sugar plus 3 tablespoons, 1 egg, 1/2 teaspoon vanilla, 1 1/2 cups flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon cream of tartar, 1 tablespoon cinnamon.
Instructions: Mix the 3 tablespoons sugar and 1 tablespoon cinnamon together in small bowl; set aside. In mixing bowl, cream shortening with sugar; add egg and vanilla and mix well. Sift flour, baking soda, salt and cream of tartar into same bowl and thoroughly combine. Set aside while mixing up Gingersnaps as follows:
Ingredients (Gingersnaps): 3/4 cup shortening, 1 cup sugar plus 1/4 cup, 1/4 cup molasses, 1 egg, 2 cups flour, 2 teaspoons baking soda, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon ginger.
Instructions: Put the 1/4 cup sugar in small bowl and set aside. In mixing bowl, cream shortening and sugar together; add molasses and egg and continue beating. Sift flour, baking soda, salt, cinnamon, cloves and ginger into same bowl and thoroughly combine.
Preheat oven to 350 degrees. With your fingers, roll a small amount of gingersnap dough into a ball and drop in bowl of sugar; roll around until completely covered. Repeat with snickerdoodle dough dropping into cinnamon/sugar until covered. Remove both balls and squeeze together to form one ball (do not try to roll together, just squeeze and pat together). Repeat with the rest of the doughs. Place on ungreased baking sheet and pop into the oven. Bake about 9 minutes or until flattened but still soft (slightly underbaked). Remove from oven and allow to cool about 2 minutes before transferring to cooling racks.
If you have leftover dough of either one, just bake them alone (still delicious by themselves!).
Makes about 5 dozen cookies (1 dozen of these ended up being plain gingersnaps). Store in airtight container or ziploc bag - freeze well.