Steps. 1. Heat oven to 375°F. Make gingerbread dough as directed on cookie mix pouch. Make snickerdoodle dough as directed on cookie mix pouch. 2. For each cookie, …
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Stir in the oats, chocolate chips, pecans and coconut. Step 7. Scoop into dough balls. Use a cookie scoop to drop balls of the cookie dough onto the baking sheets. Step 8. …
In a large bowl, whisk together flour, baking soda, spices and salt. Set aside. Beat butter and both sugars with an electric mixer until light and creamy, approximately 2 minutes. …
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2 days ago · Almond flour. Raw, wheat-based flours can contain germs that could make you sick. But with the addition of naturally gluten-free almond flour, this cookie dough is totally safe to …
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Add in the ginger, cinnamon, cloves, salt, cream of tarter, baking soda, and flour and beat until combined. Mix the 1/2 cup granulated sugar with the cinnamon in a shallow dish. Using the OXO medium spring-loaded cookie scoop, shape the dough into 1 1/2 tablespoon balls. Roll in the cinnamon sugar before placing on the prepared baking sheets.
Gingerdoodles are a combination of a gingerbread cookie and snickerdoodle cookie. This cookie is soft and chewy with warm spices like cinnamon, ginger and cloves. Before being baked the cookie dough is rolled in sugar to give it that snickerdoodle taste. The cookie dough comes together in minutes and is super easy to work with.
Stir in remaining Snickerdoodle Cookie Dough ingredients. For each cookie, shape a level tablespoon of Gingersnap Cookie Dough and a rounded teaspoon of Snickerdoodle Cookie Dough into a ball. In small bowl, mix 1/4 cup sugar and 2 teaspoons cinnamon. Roll dough balls in cinnamon sugar; place on cookie sheet.
These low carb snickerdoodle cookies are made with the same concept – except we’ve made them low carb and keto! Instead of using sugar, we’re using a keto and low carb sweetener, and instead of flour, we’re using almond flour. It still tastes like your favorite cookie, but in a healthier package.