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Snickersnaps Recipe

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Snickersnaps
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Ingredients

  • ½ cup (1 stick) butter
  • ¾ cup granulated sugar
  • 1 whole egg
  • 4 tablespoons vanilla
  • extract (or 1 T. vanilla & 3 T. milk)
  • 1 ½ cups all-purpose flour
  • ½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cream of tartar
  • 1. In the bowl of a mixer
  • cream together the butter and sugar until fluffy. Add in the egg and vanilla
  • (and milk, if used) and blend until the mixture is smooth and creamy. Add the
  • flour and next three ingredients, blend until the dough is evenly mixed. Set
  • the dough aside.
  • Gingersnap ingredients:
  • ¾ cup (1 ½ sticks) butter
  • 1 cup granulated sugar
  • ¼ cup molasses
  • 1 whole egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • 1 teaspoon ginger
  • 1. In a mixer bowl, blend
  • together the butter and sugar until fluffy. Mix in the molasses and egg,
  • blending until mixed. Add the flour and next four ingredients, mix until a
  • smooth dough forms.
  • ½ cup granulated sugar
  • 1 tablespoon cinnamon
  • 1. Preheat oven to 350F. Mix
  • together the sugar and cinnamon in a small bowl, set aside. Using a spoon or a
  • small scoop, scoop out about 1 ½ teaspoons of snickerdoodle dough and 1 ½
  • teaspoons of gingersnap dough (I scooped them both on the same scoop for each
  • blended cookie). Using your hands, roll the doughs into a ball making sure that
  • you can still see both doughs. Roll each dough ball in the cinnamon-sugar
  • mixture, and place on a cookie sheet. Bake the cookies for 9-11 minutes, or

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