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Two favorites in one delicious cookie! This recipe for Gingerbread Snickerdoodles was developed for Country Crock Spread and it marries two holiday favorites, gingerbread and snickerdoodles, into one fabulous cookie. Cream of tartar gives these cookies that classic snickerdoodle texture – crisp outside and chewy inside. But the flavor in these snickerdoodles is all gingerbread and warm spices.
Cinnamon, ginger and clove are the perfect spice combination while molasses and sugar sweeten the dough and give it rich flavor and color. Roll the dough into balls and coat them with spiced sugar before baking. The end result is a plump cookie that’s crisp on the outside but tender inside.
- 3 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon, divided
- 1 1/2 teaspoons ground ginger, divided
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/8 teaspoon ground cloves
- 3/4 cup Country Crock® Original Spread
- 1 cup granulated sugar, divided
- 1/4 cup molasses
- 1 egg
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Preheat oven to 375 degrees. Combine flour, 1 teaspoon cinnamon, 1 teaspoon ginger, baking soda, cream of tartar and cloves in medium bowl. Set aside.
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In large bowl, with electric mixer beat Country Crock Spread with 3/4 cup granulated sugar and molasses until fluffy. Beat in egg. Add flour mixture and beat until just combined. Dough will be soft.
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Combine remaining 1/4 cup sugar with remaining 1/2 teaspoon cinnamon and 1/2 teaspoon ginger. Shape dough into balls (about 1 slightly heaping tablespoon). You should get about 40 balls. Roll balls in cinnamon sugar to coat. Place 2 inches apart on parchment lined baking sheets.
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Bake 12 minutes or until edges are beginning to brown. Remove from oven and cool 2 minutes on cookie sheet. Remove cookies and cool completely on wire rack.
