Snickersnaps

Sometimes I just want a cookie. Sometimes a plain chocolate chip cookie just won't do. Sometimes I want different types of cookies but only want one cookie. Luckily, these snickersnaps solve all those problems. If you haven't heard of a snickersnap, that is perfectly ok. But I'm guessing you've heard of gingersnaps and snickerdoodles. A snickersnap is simply a gingersnap and a snickerdoodle rolled into one delicious bite. Literally.

The gingersnap dough is very similar to the snickerdoodle dough, which is good because you bake them together. Even if you have a favorite family recipe for either cookie I would recommend using both recipes below so you have an even amount of dough and they bake together properly.

For the snickerdoodles, I make a basic sugar cookie dough and then roll it in cinnamon sugar before baking. The only difference between these and my usual sugar cookies is that I use shortening instead of butter. It makes the cookies crisp and prevents them from spreading too much. The gingersnaps have molasses and spices, too, but I keep the doughs almost identical so that they bake properly and I don't have a half-raw, half-burnt cookie. All I do after making the doughs is roll some of each together and bake them. They taste like the holidays and make amazing gifts, too.

Snickerdoodles:
1/2 Cup Shortening
3/4 Cup + 3 T Sugar
1 Egg
1 T Vanilla
1 1/2 Cups Flour
1/2 tsp Baking Soda
1/4 tsp Salt
1 tsp Cream of Tartar
1 T Cinnamon

Gingersnaps:
3/4 Cup Shortening
1 Cup Sugar
1/4 Cup Molasses
1 Egg
2 Cups Flour
2 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ginger
1/4 tsp Cloves

Heat oven to 350F and line cookie trays with parchment.

For the snickerdoodles, beat the shortening and 3/4 cup sugar together. Add the egg and vanilla, then stir in the flour, baking soda, salt, and cream of tartar. Combine the cinnamon and remaining sugar. Scoop the dough into about 44 walnut-sized balls, then roll each in the cinnamon sugar.

For the gingersnaps, beat the shortening and sugar together. add the molasses and egg, then stir in the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Roll into about 50 walnut-sized balls.

Roll one ball of snickerdoodle dough with a ball of gingersnap dough until stuck together and slightly swirled. Repeat with remaining cookie dough; there will be a few plain gingersnaps. Bake for 10-12 minutes or until cooked through.

Makes 50
Recipe Adapted from Budding Baketress