Gingerdoodles or Snickersnaps

Snickerdoodle Dough

1/2 cup shortening
3/4 cup granulated sugar
1 egg
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 well, until creamy.  Add flour, baking soda, salt, and cream of tartar and mix until combined.  Dough will be a little crumbly, but it'll come together when you roll them into balls.

Combine cinnamon and 3 Tablespoons of sugar in a small bowl and set aside for rolling dough in.

Gingersnap Dough

3/4 cup shortening
1 cup granulated sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1/4 cup granulated sugar for rolling cookies in

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.

Put 1/4 cup sugar in a small bowl and set aside for rolling dough in.

Preheat oven to 350 F.  Lightly grease baking sheets with no-stick cooking spray and set aside.

Roll a small amount of gingersnap dough into a ball and toss in sugar.  Roll a small amount of snickerdoodle dough in a ball and toss in cinnamon-sugar.

Place both doughs together and gently roll or squeeze together.  OR I rolled a normal cookie and out of the other cut a heart shape out of it and placed it on top.  I dipped it into the sugar or cinnamon sugar and push it down.  that is how they looked so good.

Place on the baking sheets and bake for 10 minutes.  Allow to cool on a rack.  So yummy!

I got this recipe from here.