Ginger Molasses Snickerdoodles
cookies
These Ginger Molasses Snickerdoodles are chewy cinnamon sugar cookies with the addition of ginger and molasses - the perfect Snickerdoodle for the holidays!
Equipment
- Mixing bowls
- Mixer
- Baking Sheet
- parchment paper
Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup shortening
- 8 tablespoons unsalted butter room temperature
- 1 ½ cups sugar plus 3 tablespoons divided
- 3 tablespoons molasses
- 1 large egg
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. and prepare a baking sheet by lining it with parchment.
- Into a medium bowl, sift together the flour, cream of tartar, ginger, baking soda and salt.
- In the bowl of an electric mixer, cream the shortening and butter.
- Add the 1 1/2 cups sugar. Cream until light and fluffy, about 5 minutes.
- Add the egg and molasses, and mix thoroughly.
- In two batches, pour in the dry ingredients and thoroughly combine after each addition.
- In a small bowl, mix the tablespoon of cinnamon with the remaining 3 tablespoons of sugar.
- using two tablespoonfuls of dough, roll into a ball.
- Roll the ball into the cinnamon sugar mixture and place onto the prepared baking sheet. Do not flatten.
- Bake for 14 minutes.
- Cool on baking sheet for about 3 minutes before transferring to wire rack
Nutrition
Serving: 1cookie | Calories: 138kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 74mg | Potassium: 75mg | Fiber: 1g | Sugar: 11g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg