Snickersnaps!

I have been far too excited about this recipe not to share with all of you anymore. I apologize for the Christmas theme, as it is only November 3rd, but I had to prepare it in advance for a Christmas Lineup over at the Frugal Girls. Please keep an eye out for this feature recipe the morning of December 18th! Enjoy everyone. (Did you know there is only 52 days left for shopping? And then again, not really, because who shops on Christmas? oh wait,  my husband! Ha!)


Christmas is a time of joy, love and peace. Yet we often lose ourselves in the craziness of the holidays. We try to buy the best, most expensive presents for our loved ones when we should be creating memories with them instead.

So I say, there's no better way than getting in the kitchen and baking with the ones we care about most.

This is a fantastic treat to give as gifts or start as a cookie tradition for your family. I introduce: Snickersnaps!

"Snicker what!?" you say.

A Snickersnap! (or Gingerdoodles). This delicious cookie is a combination or two traditional Christmas treats: a Snickerdoodle and a Gingersnap. The spicy-gingersnap cookie pairs so well with the neutral cinnamon Snickerdoodle. I knew I HAD to make this recipe when I saw the idea over at BakerGirl. 

This recipe takes a little extra time, as you are essentially making 2 batches of cookies, but the end result is well worth it.

I used my favorite recipes for the cookies to make it my own.

Enjoy! And remember to cherish the holidays with the ones you love. Bring the kids in the kitchen to bake with you and snap lots of photos as you go!


Classic Snickerdoodles:

2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
8 Tablespoons unsalted butter, softened
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
2 large eggs

Gingersnaps:

2 cups all-purpose flour
2 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon gloves
pinch of salt
1 cup packed light brown sugar
1/4 cup molasses
3/4 cup vegetable oil
1 large egg

Snickerdoodle coating:
1 Tablespoon cinnamon
1/4 cup granulated sugar


Gingersnap coating:
1/4 cup granulated sugar


Start the Snickerdoodle dough:
In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
In the bowl of your stand mixer, combine the butter, shortening and granulated sugar until light and fluffy, about 2 minutes. Add in the eggs and mix until no yellow remains. Reduce the speed to low and add in the flour mixture, mixing just until combined. Place the dough in a separate bowl, cover and place in fridge while you make the Gingersnap dough.

For the Gingersnaps:
Whisk together the flour, baking soda, spices and salt in a medium bowl and set aside. In the bowl of your *cleaned* stand mixer, beat the brown sugar, molasses, vegetable oil and eggs until smooth and combined. Mix in the flour mixture, stirring until the dough comes together. It may be crumbly but this is normal, work dough into a ball with you hands. Place in a large bowl, cover with plastic wrap and chill both dough's for 20-30 minutes.

Preheat the oven to 375 degrees and line a cookie sheet with parchment paper.

In a small bowl, whisk together the Snickerdoodle coating ingredients.
On a plate, pour the granulated sugar for the Gingersnaps.

Taking a quarter size amount of Snicker doodle dough, roll into a ball and toss around in the cinnamon-sugar coating.
Take a quarter sized amount of the Gingersnap dough (you may need to work it with your hands) and roll in the sugar.
Place both doughs together gently and squeeze. Roll into a large ball and place on your prepared cookie sheet.
Bake for 10 minutes or until puffy and slightly golden.
Let cool on the sheet for a minute before transferring to a cooling rack.

*Depending on the size of your cookies, this will make anywhere from 2-3 dozen*

Your house will instantly smell like Christmas!

Happy Holidays to you all!