Pillow Soft Whole Wheat Gingerdoodles! A cross between a molasses gingersnap cookie and a snickerdoodle – basically pure heaven. Made a touch healthier with whole wheat flour, part butter and part coconut oil.
Gingerdoodle… It sounds kind of like a dog… Oh yes, I am thinking of a golden doodle. Very different and completely unrelated…
So a GINGERDOODLE is 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 these. I kind of could’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 them pretty small so let’s just pretend I really only ate two cookies.
Alright but seriously these gingerdoodles 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.
But sometimes I get so caught up in what I feel like I *should* be doing (for the blog), instead of what really inspires me… Yet it’s when I am excited about flavors and ingredients and recipes I do my best work and can (hopefully) inspire you too. And isn’t that what this is all about?!
Pillow Soft Whole Wheat Gingerdoodles
Okay so these suppeerrr lovely gingerdoodles then. I think they’re going to blow your mind.
what you need
whole wheat white flour (see notes)
cream of tartar
cinnamon, nutmeg, ginger, cloves
Basically 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.
Oh, and then you roll the little dough balls in a ginger-sugar mixture – sooo flavorful.
Some notes about the recipe:
I recommend using an electric mixer for making the dough.
Flour: You can use half whole wheat flour, half all-purpose if you’d like. I know sometimes its 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.
Cookie dough texture: the 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 dough feels too sticky, you can add 2-4 TBS more. I ended up using 1 3/4 cup plus 2 TBS.
But really these cookies are pretty easy. And soooo freaking good.
Definitely put these on your holiday baking list.
- 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
- 1/4 cup unsalted butter, softened
- 1/4 cup coconut oil**, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 1/4 cup molasses
- 1 large egg, room temperature***
- 1 tsp vanilla extract
for the 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 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.
- Store cookies in airtight container. Cookies will stay fresh at room temperature up to one week.
*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.
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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