I want to thank Land O Lakes for posting the gluten version of this recipe. I converted it to a gluten-free version that became a big hit with the parents at Louis and Curt's tennis class. If you like ginger snaps and snickerdoodles, you'll love this combination. They really are good.
Cinnamon Dough Ingredients:
1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup Crisco shortening
2 extra-large eggs
1 tsp vanilla
2 tsp cream of tartar
1 1/2 tsp ground cinnamon
1 1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp xanthan gum
1/4 tsp salt
Ginger Dough Ingredients:
3 Tbsp mild molasses
1/4 cup gluten-free flour
1/2 tsp ground ginger
1/3 cup sugar (to roll cookies in)
Preheat oven to 400°F. Line cookie sheets with parchment paper; set aside.
Cinnamon Dough: mix butter, Crisco, and sugar together until creamy. Add eggs and vanilla. Combine dry ingredients and whisk or sift. Add dry ingredients to butter mixture. Beat at low speed until well-mixed. Divide the dough in half, placing into separate bowls. Set aside one of the bowls.
Ginger Dough: Add molasses to the remaining bowl of dough. Beat until well-mixed. Combine the 1/4 cup flour and ginger in another bowl, then add to molasses mixture. Beat at low speed until well-mixed.
Twist about 3/4 inch pieces of each dough together and round into about a 1 1/4-inch ball, creating a marbled effect. Roll ball in suger, covering completely.
Place balls two inches apart on cookie sheet. Bake 8-10 minutes or until the edges are light golden brown. Cool for a few minutes on the cookie sheet before transferring to cool on parchment paper or cooling rack.
I ended up having leftover ginger dough, which I just rolled as ginger cookies and they worked and tasted great.
Please let me know if these added to your holiday cheer!