Snickersnaps!

Making cookies was necessary since almost every place that we stopped at for the cookie tour in Lawrenceville this weekend was out of cookies! Well except for green sinner. Stopping there made the entire cookie tour worth it. Succulents everywhere!!!
Anyways, what on earth is a snickersnap, you ask. Well a snickersnap is basically cookie magic. It is a snickerdoodle and a gingersnap all rolled into one fabulous cookie. It basically tastes like Christmas only better. I got this recipe from a roommate of a friend who got it from this blog.

Snickerdoodle Dough

1/2 cup shortening

3/4 cup granulated sugar

1 egg at room temperature

1 tablespoon vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cream of tartar

1 tablespoon cinnamon + 3 tablespoons granulated sugar for rolling cookies in

Cream together shortening and sugar. Add egg and vanilla and mix until creamy. Mix the dry ingredients and mix into the wet ingredients. Combine cinnamon and 3 tablespoons of sugar in a small bowl and set aside for rolling dough in. 

Gingersnap Dough

3/4 cup shortening (I used 1/2 cup by accident and it was fine)

1 cup dark brown sugar

1/4 cup molasses

1 egg

2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon 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.

Assembly

Preheat oven to 350°F.

Take 1 teaspoonful of the snickerdoodle dough and 1 teaspoonful of the gingersnap dough and gently roll together. The more you mix, the more marbled the effect will be. I like seeing each of the distinct cookies so I don't roll it too much.

After rolling the cookie doughs together, roll in the cinnamon sugar mixture and set on the baking sheets about 2 inches apart.

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. A good rule of thumb is to take out the cookies before you think they are ready as they will continue to bake even after you take them out of the oven. I took mine out when the center was still gooey and they were perfect. Crunchy on the outside, chewy on the inside.
I don't remember how many this recipe makes since we ate a lot of them right out of the oven : )