Gingerdoodles Snickersnaps

Snickerdoodle Dough

• 1/2 cup shortening
• 3/4 cup granulated sugar
• 1 egg
• 1 Tbsp vanilla
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cream of tartar

Cream together shortening and 3/4 cup sugar. Add egg and vanilla and mix well, until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined. Dough will be a little bit crumbly, but it will come together when you roll it into balls.

Gingersnap 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 tsp cloves
• 1 tsp ginger

Cream together shortening and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed.

Gingerdoodles / Snickersnaps

• 1/2 cup granulated sugar
• 1 Tbsp cinnamon

Combine sugar and cinnamon in a small bowl to roll dough in.

Preheat oven to 350 F. Lightly grease baking sheets with cooking spray and set aside.

Roll a small amount of each dough into a ball.

Knead the snickerdoodle dough ball slightly to get a less-thick consistency. Place both dough balls together and gently roll or squeeze together.

Place on baking sheets and bake for 9-11 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks.

20 WW PointsPlus for 1/8 of the batch.

http://buddingbaketress.blogspot.com/2011/12/gingerdoodles-or-snickersnaps.html