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Marbled Ginger Molasses Snickerdoodles
Marbled Ginger Molasses Snickerdoodles
Marbled Ginger Molasses Snickerdoodles cover
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From the Cook
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Marbled Ginger Molasses Snickerdoodles

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Snickerdoodle Dough Base

1
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In a medium bowl, combine together the flour, cream of tartar, cornstarch, baking powder, and salt. Set aside.
2
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In a large bowl, add the butter and sugar and use an electric hand mixer to cream for 2-3 minutes until light & fluffy. Add egg, egg yolk, and vanilla and mix until fully combined.
3
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Lastly, add the dry ingredients and mix on low speed until just combined.
4
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Remove half of the cookie dough and place in a separate medium bowl. I recommend weighing it with a scale to ensure you get exactly half of the cookie dough.

Ginger Molasses Snickerdoodle Cookie Dough

1
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To one of the bowls of cookie dough, add the molasses, flour, and spices. Mix on low speed until just combined.

Baking

1
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Use two 1.5 tablespoon cookie scoops to portion each cookie dough onto one baking sheet.
2
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Take one plain cookie dough ball and one molasses cookie dough ball, and divide each in two, then stack them in four alternating layers. Roll the cookie dough into a smooth ball and place back on the baking sheet.
3
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Once all of the cookie dough has been rolled, place the baking sheet in the freezer for at least 15 minutes.
4
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Meanwhile, preheat the oven to 325 degrees F. Make the spiced sugar by combining the sugar, cinnamon, and ginger in a small bowl.
5
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Roll each frozen cookie dough ball in the spiced sugar and place a large baking sheet spaced about two inches apart.
6
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Bake the cookies for about 14-16 minutes or until the edges are just turning golden.
7
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Remove the cookies from the oven and immediately use a round cookie cutter or glass to scoot the edges of each cookie, making them perfectly round.
8
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Allow the cookies to cool completely on the baking sheet.

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Tips & Tricks (5)

  • Chill Doughs Separately 🧊
    Refrigerate the plain and molasses doughs independently for at least 30 minutes before marbling to prevent them from blending together and losing the distinct visual effect.
  • Bloom Your Spices 🌟
    Whisk all dry spices (ginger, cinnamon, cloves, nutmeg, allspice) together and let them sit for 5 minutes before mixing into the molasses dough to intensify their warm flavors.
  • Master the Marbling Technique 🎨
    Roll both doughs into thin sheets, layer them together, then gently fold and roll 2-3 times to create beautiful swirls without over-mixing, which would muddy the marbled pattern.
  • Use Room Temperature Egg Yolk 🥚
    Separate your egg yolk and let it reach room temperature before adding to the molasses dough for superior emulsification and a more tender, uniform crumb structure.
  • Sugar Coat Immediately After Shaping 🍪
    Roll marbled dough balls in the cinnamon-sugar mixture immediately after shaping while the dough is still slightly warm, so the coating adheres perfectly and caramelizes beautifully during baking.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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