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betty's almost ginger snickerdoodle cookies

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

The molasses creates a warmth to a regular snickerdoodle which also makes them chewy. The original recipe I clipped from a newspaper had ginger in the sugar for rolling, I realised too late I had ran out and omitted the ginger powder. We love these so much as they are - I've never added the ginger. I double the mix and hopefully have enough for the week (I have 4 teenagers). I hope you enjoy these as much as we do. Note- this is a very soft dough and doesn't need to rest or be refrigerated prior to rolling in cinnamon sugar.

yield 2 dozen
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For betty's almost ginger snickerdoodle cookies

  • COOKIES
  • 1 c
    butter, softened
  • 1/2 c
    brown sugar, lightly packed
  • 3/4 c
    sugar
  • 1/3 c
    molasses
  • 2
    eggs
  • 1 tsp
    cinnamon
  • 1 tsp
    baking soda
  • 1 tsp
    cream of tartar
  • 2 3/4 c
    flour
  • CINNAMON SUGAR
  • 1/2 c
    sugar
  • 1 heaping tsp
    cinnamon

How To Make betty's almost ginger snickerdoodle cookies

  • 1
    Preheat oven to 400 F/190 C and line 2 large baking trays with baking paper.
  • 2
    In a large bowl, beat the butter and sugars. Add the molasses and eggs. Beat to combine.
  • 3
    Add the dry ingredients and beat. Prepare the cinnamon sugar mixture for rolling.
  • 4
    Roll heaping teaspoons of dough (I find it best to bounce dough from one hand to the other) and roll in sugar (an extra pair of hands is advised. I use one of my teenagers to help).
  • 5
    Place on the trays with room to spread. You can see from my image a couple are just touching as I didn't space them properly.
  • 6
    Bake for 10 minutes. Remove from heat and leave on trays for 10 minutes. Remove from trays after the 10 minutes and allow to cool completely. Once cold, store.
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Categories & Tags for Betty's Almost Ginger Snickerdoodle Cookies:

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