Gingerdoodles

Make a batch of Gingersnaps:
½ cup oil
½ cup soft butter
1 cup granulated sugar
1 cup packed brown sugar
½ cup molasses
2 eggs
1 teaspoon vanilla
3 ½ cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
½ teaspoon cloves
½ teaspoon nutmeg
Cream oil, butter, sugars, and molasses with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 40 -1 1/4” balls of dough.  

Make a batch of Snickerdoodles:
1 cup soft butter
½  cup vegetable oil
2 cups granulated sugar
2 eggs
1 teaspoon vanilla
3 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
Cream butter, oil  and sugar with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 40 -1 1/4” balls of dough.  

Mix together Cinnamon Sugar Mixture:
¼ cup granulated sugar
3 Tablespoons cinnamon

Place one of each, Gingersnap and Snickerdoodle, cookie dough ball on top of the other. Flatten slightly. Next, break the dough disc in half and stack. You now have four layers of dough in alternating flavors. Break in half and stack again. Now, roll into a ball. You will see the marble effect. Gently Roll dough balls into Cinnamon-Sugar Mixture. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly, and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 12 min. Share!