These Pillow Soft Gingerdoodle cookies are a cross between a molasses gingersnap cookie and a snickerdoodle – with all those gingerbread spices. Made a touch healthier with whole wheat flour, part butter and part coconut oil, it’s the best ginger cookie recipe. The perfect old-fashioned cookie for Christmas and the holidays!
Gingerdoodle… It sounds kind of like a dog… Oh yes, I am thinking of a golden doodle. Very different and completely unrelated…
So GINGERDOODLE cookies are like a cross between a gingersnap and a snickerdoodle cookie. If you’re anything like me and have a love for spices (and cookies), then you’ll love this ginger cookie recipe. I kind of couldn’t stop eating them… Meaning I ate three in a row. The first two were 100% for quality assurance, obviously. The third for pure pleasure. But I easily could have eaten a fourth. Mind you, I did make these gingerdooles pretty small, so let’s just pretend I really only ate two cookies.
Whole Wheat Gingerdoodle Cookies
Alright but seriously, these gingerdoodle cookies give me all the feels. After taking this week somewhat slow to get back into the groove of things, baking these cookies brought me back to my roots. My roots of baking and my love for sharing classic desserts with a healthier twist. My outlook on food (and relationship with it) has evolved quite a bit since I started my blog, but I’ve always still loved baking traditional recipes with a modern spin. And this easy cookie recipe is perfect for Christmas and the holidays!
These suppeerrr lovely gingerdoodle cookies, I think they’re going to blow your mind. And feel free to add chocolate chips, white chocolate or any other mix-in’s you fancy!
Ingredients For Gingerdoodle Cookies
- whole wheat white flour (see notes)
- cream of tartar
- baking soda
- cinnamon, nutmeg, ginger, cloves
- brown sugar
- white sugar
- coconut oil
How to Make Gingerdoodle Cookies
Basically, it’s your standard snickerdoodle recipe, but made with whole wheat white flour (adapted from these!) and we’re adding in some molasses along with your traditional gingerbread spices.
- In a medium bowl, combine dry ingredients. Line two cookie sheets with parchment paper.
- In the bowl of a stand mixer with paddle attachment or electric hand mixer, cream together sugars with the softened coconut oil and butter. It can take a little bit longer to cream the coconut oil, but just be patient. Add in the molasses, egg and vanilla and mix on low-medium speed until combined.
- With the mixer running on low, slowly add flour mixture, about 1/2 cup at a time, until dough comes together. Dough should be soft, but not too sticky. If the gingerdoodle cookie dough feels sticky, add a couple more tablespoons of flour.
- In a separate small bowl, mix together ginger and sugar until combined. This is for the sugar coating mixture.
- Using a round 1/2 tablespoon, scoop dough and roll between the palms of your hand to make an even ball. Roll dough balls into ginger-sugar mixture, and place on prepared cookie sheets, leaving room to spread.
- Bake for 8-10 minutes. Allow cookies to cool on baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.
Tips For The Best Gingerdoodle Cookie Recipe
- To Mix: I recommend using an electric mixer for making the best ginger cookie dough.
- Flour: You can use half whole wheat flour, half all-purpose if you’d like. I know sometimes it’s hard to find whole wheat white flour depending on where you shop. Whole wheat pastry flour should also work here.
- Butter/Coconut oil: I used half butter, half coconut oil but you can use all butter if you’d like. I wouldn’t recommend using all coconut oil here, as I don’t think the cookies will hold up the same.
- Room Temperature: Make sure all the ingredients are at room temperature, especially the egg. If you add a cold egg to the gingerdoodle dough recipe, it will solify the coconut oil, losing that pillow soft texture. To speed up the process of warming your egg, run it under warm tap water for 2 minutes or place in a bowl of warm water for 5 minutes.
- Cookie dough texture: The ginger cookie dough should be soft, but not dry and not sticky. Make sure you take time to cream the butter/oil and sugars together before adding in the egg and molasses. Add in the flour, about 1/2 cup at a time. If the gingerdoodle dough feels too sticky, you can add 2-4 TBS more. I ended up using 1 3/4 cup plus 2 TBS.
- Mix-Ins: Feel free to add 1/2 cup of any mix-in you like! Some of my favorites are mini chocolate chips, white chocolate chips or finely chopped candied ginger.
How To Store
These simple gingerdoodle cookies will keep best stored in an airtight container for up to 1 week. If you store them in the fridge, they will lose a bit of that pillow soft texture.
More Cookie Recipes You’ll Love:
- Whole Grain Eggnog Cookies [With Almondmilk Nog]
- Whole Wheat Snickerdoodles
- Whole Grain Holiday Cut-Out Sugar Cookies
- Soft Crinkle Grain-Free Molasses Cookies [Paleo, Vegan]
- Paleo Spiced Almond Butter Cookies
If you make this Gingerdoodle Cookie recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
for the cookie dough:
- 1 3/4 cups whole wheat white flour*
- 3/4 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp cloves
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup coconut oil**, softened
- 1/4 cup molasses
- 1 large egg, room temperature***
- 1 tsp vanilla extract
for the sugar coating
- 3 TBS granulated white sugar
- 1/2 tsp ground ginger (optional but adds additional flavor boost)
- Preheat oven to 350F and line two large baking sheets with parchment paper; set aside.
- In a medium bowl, combine whole wheat white flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Mix with whisk until evenly distributed; set aside.
- In large bowl using a stand mixer with paddle attachment or electric hand mixer, cream together sugars and with the softened coconut oil and butter, scraping down the sides of the bowl as necessary. It can take a little bit longer to cream the coconut oil, but just be patient.
- Add in the molasses, egg and vanilla to large bowl and mix on low-medium speed until combined.
- With mixer running on low, slowly add flour mixture, about 1/2 cup at a time, until dough comes together. Dough should be soft, but not too sticky. If if it feels sticky, add a couple more tablespoons of flour.
- In a separate small bowl, mix together ginger and sugar until combined.
- Using a round 1/2 tablespoon, scoop dough and roll between the palms of your hand to make an even ball – about 1 tablespoon total. Roll dough balls into ginger-sugar mixture, and place on prepared cookie sheets, leaving room to spread.
- Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1-2 minutes before transferring to wire rack to cool completely.
*You can sub half whole wheat flour, half all-purpose flour if you can’t find whole wheat white. Whole wheat pastry flour should also work 1:1. I haven’t tested this with a gluten-free blend yet, let me know if you do!
**You can use all butter if you’d like. To soften coconut oil, place jar in bowl of hot water.
***A room temperature egg is needed to make sure the coconut oil doesn’t solidify when mixing with a cold egg. You can run the egg under warm tap water, or place in a bowl of warm water for about 5 minutes.
Optionally, add 1/2 cup any mix-in you like such as mini chocolate chips, white chocolate or candied ginger!
Store cookies in airtight container. Cookies will stay fresh at room temperature up to one week.
- Serving Size: 1/20th
- Calories: 117
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18
- Fiber: 0g
- Protein: 1g
- Cholesterol: 13mg
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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