Hello, everybirdy. Today we are going to be making a cookie that my dad saw in his emails and quickly sent it over to me. He was like “this is a combination of two of my favorite cookies. Can you make them?” And if you know me, I accept any recipe that is thrown my way, within reason. I made these cookies for New Year’s Eve.
Now the character in question: Wriothesley (Ryes-lee). He is the Duke of the Fortress of Meropide, which is the jail in Fontaine. He was one of two characters that I saw in the preview characters leak for Fontaine, where I felt like I needed him. He was the first Fontainian that I got that wasn’t a free four-star character.
You can find the recipe: here. Or in the description down below.
For this recipe you are going to be making two different cookie doughs. One is the Gingersnap cookie dough and the other is the snickerdoodle cookie dough. And in the end you are going to combine them and have the cookies taste really good.
You are going to preheat your oven to 375 F. And line your cookie sheets with parchment paper.
In a large bowl, you will want to mix together your brown sugar, shortening, molasses and egg.
You are then going to stir in the rest of the ingredients for the gingersnap cookie. That includes flour, baking soda, cinnamon, ginger, cloves, and salt.
In another large bowl, you are going to start on your Snickerdoodle cookie dough. To do this you are going to beat ¾ cup of sugar, butter, and eggs with an electric mixer on medium speed until it is well mixed.
When that is all mixed you are going to stir in the rest of the ingredients. This includes the flour, cream of tartar, baking soda, and salt. So this one is a little different from what I used. I didn’t have another type of flour in my kitchen so I just added more all-purpose flour. And I don’t normally have the cream of tartar in my pantry, so I omitted and I will be honest with you, I don’t really know what I does.
Now we are going to shape the cookies. With clean hands, you are going to scoop a level tablespoon of the Gingersnap cookie dough and a rounded teaspoon of the Snickerdoodle cookie into a ball.
Find the measurements that you want for your cookie. If you want to do 1 teaspoon of each then go for it.
In a small bowl you are going to add in your cinnamon sugar. Which is ¼ cup of sugar and 2 teaspoons of cinnamon. It all defers on how storng or how sweet you want your cinnamon sugar to be.
Bake your cookies at 375 F from at least 9 to 11 minutes. I will always start at 8 minutes and add time to my cookies. Because as mom always says “ you can always add time, you can’t take it back.”
Cool the cookie on the cookie sheet for about 2 minutes. This helps them with hardening up a bit before cooling.
These cookies were very simple to make and they tasted really yummy. I will most likely be making these cookies again in the future.
I hope that you liked this recipe. Feel free to check it out for yourself. See you in the next post. Thank you.
Original Recipe: Betty Crocker
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