Snickersnaps

As I mentioned in this post, I'm always looking for new ways to meet other bloggers and try new events and activities. One such event that I recently found is the 12 Weeks of Christmas Treats blog hop, hosted by Meal Planning Magic. If you are a blogger and want to get in the Christmas spirit early this year, head on over to sign up!

Because I'm joining this blog hop a little late, I wanted to choose the perfect Christmas treat to start my involvement on the right foot. After searching through lots of recipes and brainstorming lots of ideas, I finally came across the perfect recipe.

Cue these Snickersnaps. Isn't that the coolest cookie name ever?! And the name is not the only awesome thing about this recipe. These marbled cookies are made from combining two classic recipes: Gingersnaps and Snickerdoodles. This idea is so simple, yet so fantastic! The end result is a soft cookie that is a perfect balance of subtly sweet flavors from the Snickerdoodle dough and aromatic spiciness from the Gingersnap dough. You'll definitely want to add this recipe to your list of treats to make this holiday season!

Snickersnaps (adapted from Bakergirl)
(about 4 dozen cookies)

Snickerdoodle cookie dough:
1/2 cup shortening
3/4 granulated sugar
1 egg
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cream of tartar

Gingersnap cookie dough:
3/4 cup shortening
1 cup granulated sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp cloves
2 tsp ground ginger

1/2 cup cinnamon sugar to roll cookie dough in

To make Snickerdoodle cookie dough, cream together shortening and sugar. Add egg and vanilla and mix until well incorporated. Add flour, baking soda, salt, and cream of tartar. Mix until all ingredients are combined. Cover dough and place in refrigerator overnight.

To make Gingersnap cookie dough, cream together shortening and sugar. Add molasses and egg and mix until well incorporated. Add flour, baking soda, salt, cinnamon, cloves, and ground ginger. Mix until all ingredients are combined. Cover dough and place in refrigerator overnight (this step is necessary).

When you are ready to bake the cookies, preheat oven to 350 degrees.

Take a small amount of gingersnap dough (about 1/2 ounce) and roll it into a ball. Take a small amount of snickerdoodle dough (about 1/2 ounce) and knead it in your hands a couple of times. When the dough comes together, roll it into a ball. Take one ball of each cookie dough and roll them together to make one larger ball. Roll this larger ball in cinnamon sugar. Place cookie dough on nonstick cookie sheet. Repeat with remaining dough. (Note: You might have a little more Gingersnap cookie dough left over at the end; I just rolled these into balls and baked them with the other cookies.)

Bake cookies for 9-11 minutes, or until cookies are set. Cool on cookie sheet for a few minutes before removing to a wire rack to cool completely.

Print this recipe!

Nutritional Info
Servings Per Recipe: 50
Amount Per Serving:
Calories:114.4
Total Fat: 5.3 g
Cholesterol: 10.3 mg
Sodium: 26.6 mg
Total Carbs: 15.8 g
Fiber: 0.3 g
Sugars: 9.4 g
Protein: 1.1 g

Pros:
-Unique cookie recipe
-Delicious
-Pretty presentation
-Great for parties or cookie swaps
-Perfect for the holidays

Cons:
-You have to plan in advance to make and refrigerate cookie dough overnight

Overall Rating: 4.5 out of 5

Check out some of the link parties that I shared this recipe on!

Check out all of the Christmas treats from this week! Click on the picture to see the full recipe.