Ginger-Doodle Cookies (Gingerbread + Snickerdoodle)

Posted on December 10, 2012

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Indecision – gingerbread, or snickerdoodles?  This is a cross between gingerbread and snickerdoodle (crunchy and buttery like snickerdoodle), but spicey like gingerbread.

Pre-heat the oven to 400° F

Prep 3 sheet pans, with parchment.

1.0 Mix Gingerbread Spices

Ingredients:
  • 3 tsp   ________________ Cinnamon (ground)
  • 5 tsp   ________________ Ginger (ground)
  • 1 tsp   ________________ Nutmeg (ground)
  • 1 tsp   ________________ Cloves (ground)
  • 12 tsp   ________________ Black pepper (ground)
Instructions:
  • Put all the ground spices in a contain, with a lid.
  • Shake to combine.

1.0 Ginger-doodle Cookies

Ingredients:
  • 350 grams (~2 34 Cups)     ________________ All-Purpose Flour
  • 1 tsp   ________________ Baking Powder (aka BP)
  • 1 tsp   ________________ Baking Soda (aka BS)
  • 14 tsp  ________________ salt
  • 16 TBSP   ________________ butter (2 sticks ~ 454 grams, unsalted, room temp.)
  • 3     ________________ eggs
  • 225 grams (~1  Cup)   ________________ sugar (white sugar)
  • 12 Cup   ________________ sugar (white sugar)
  • 100 grams (!12 Cup)   ________________ light brown sugar
  • 70grams (~14) Cup   ________________ molasses (NOT black-strap)
  • 3 TBSP   ________________ gingerbread spices
Instructions:
  • Sift together Flour, Baking Powder, and Baking Soda.
  • Add half the gingerbread spices into the flour mixture.
  • Put the butter in the bowl of a stand mixer, fitted with the paddle.  Cream the sugar into the butter.
  • Add the rest of the gingerbread spices to the butter-sugar mixture.
  • Add the molasses to the butter mixture.
  • Add the eggs to the mixture.
  • Add the dry ingredients in, and beat till just combined.
  • Use a disher/spoon thingy, or a tablespoon, to form cookies on the sheets, about a TBSP per cookie.
  • Only do 3 cookies across, because they spread a bit.
  • Bake for 11 minutes.  Let cool on the pan for a few minutes before moving to a rack to cool.

If you want icing on it – I used Fondant, like this.

Ingredients:
  • 500grams  ________________ Sugar (5 Cup)
  • 100 grams  ________________ glucose syrup (or corn syrup)
  • 100 grams  ________________ water
Instructions:
  • Mix sugar, water, in a sauce pan.  Bring to a boil
  • Add in glucose syrup.
  • Heat to 243° F / 117° C then remove from heat
  • Sprinkle with cold water to help cool it, and add the optional fondant.
  • Cool to 120°F
  • Agitate in the pan, mixing it.
  • Pour it into the stand mixer, and beat with the paddle attachment.
  • It will crystallize and become semi-solid.  The more you mix it, the more dough like it becomes.
  • You want it to stay semi liquid, so you can stop before it gets doughy, or you can get it doughy, then carefully reheat it to 100° F
  • Spread on the top of the cookies.
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Posted in: Cookie, Recipe