Prep
30m
Cook
15m
Total
45m
Ingredients
Method
Nutrition
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For
15
M
I
For the snickerdoodle dough base
300
g
All-purpose flour
1
tsp
Cream of tartar
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Per Serving
Calories
285kcal
Fat
13g
Saturates
8g
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Weigh the cookie dough. To get an even amount of the two cookie doughs, weigh the cookie dough base and divide it in half for the ginger molasses cookie dough. Chill the cookie dough. To prevent the cinnamon sugar topping from melting into the dough as it bakes, chill the dough for about 20-30 minutes first. Underbake the cookies! To achieve a gooey, melt-in-your-mouth texture bake the cookies for about 15 minutes or until they're slightly underdone.
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Prep
30m
Cook
15m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
15
M
I
For the snickerdoodle dough base
300
g
All-purpose flour
1
tsp
Cream of tartar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
285kcal
Fat
13g
Saturates
8g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Weigh the cookie dough. To get an even amount of the two cookie doughs, weigh the cookie dough base and divide it in half for the ginger molasses cookie dough. Chill the cookie dough. To prevent the cinnamon sugar topping from melting into the dough as it bakes, chill the dough for about 20-30 minutes first. Underbake the cookies! To achieve a gooey, melt-in-your-mouth texture bake the cookies for about 15 minutes or until they're slightly underdone.
Only visible to you
Made it?
Cancel
