These Gingerdoodle Cookies are pillow soft and a cross between a molasses gingersnap cookie and a snickerdoodle, including all of those delicious gingerbread spices. Made with whole wheat flour, part butter and part coconut oil, it’s the best soft ginger cookie recipe. Perfect for Christmas and the holidays!
Looking for more cookie exchange recipes for the holiday season? Check out the full list, here.
What is a Gingerdoodle?
So GINGERDOODLE cookies are like the perfect cross between gingersnaps and snickerdoodle cookies. And YES – they are as delightful as they sound. Especially if you love both snickerdoodles and ginger.
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.
Why You’ll Love Them
- If you love classic snickerdoodles but also enjoy ginger molasses cookies, then these are perfect for you!
- The perfect addition to your holiday cookie platter.
- An easy cookie recipe perfect for Christmas, but of course can be enjoyed any time of year.
- whole wheat white flour – I used whole wheat white flour here for a whole grain cookie, but feel free to use 1 cup of all-purpose with ¾ cup whole wheat flour.
- cream of tartar & baking soda – you’ll need both cream of tartar and baking soda to get the proper rise and slight tang that you get from snickerdoodles.
- salt – enhances all of the cookie flavors.
- cinnamon, nutmeg, ginger, cloves – all of these spices come together for a gingersnap dough like cookie.
- brown sugar & granulated sugar – using two types of sugars gives these cookies a mix of soft centers with crisp edges. Feel free to use dark brown sugar for a little more molasses flavor.
- butter & coconut oil – I used a mix of room temperature butter with softened coconut oil for flavor and texture.
- molasses – I used the classic Grandma’s molasses here. I don’t recommend blackstrap molasses as it is much more bitter.
- egg – you’ll need one large egg for this recipe. I have not tested this with a flax egg but let me know if you do.
- vanilla extract – a little pure vanilla extract goes a long way in cookies for the perfect sweet vanilla essence.
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. Scrap down the sides of the bowl as needed.
- 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. Note: you can also use a medium cookie scoop, you’ll just have less yield and may need to bake one minute longer.
- Bake for 8-10 minutes. Allow baked cookies to cool on baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.
Baking Tips and Recipe Notes
To Mix: I recommend using an electric mixer for this recipe to get the perfect cookie dough.
Flour: You can use half whole wheat flour, half all purpose flour 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 the cookies won’t 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 solidify 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 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 Holiday Cookies You’ll Love:
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 AshleyPrint
Pillow Soft Gingerdoodle Cookies
Pillow Soft Gingerdoodle cookies are like a gingersnap and soft snickerdoodle cookie. Made
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
for the cookie dough:
- 1 3/4 cups whole wheat white flour*
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground 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 tablespoons granulated white sugar
- 1/2 teaspoon ground ginger (or sub cinnamon)
- Preheat oven to 350ºF and line two large baking sheets with parchment paper; set aside.
- Combine dry ingredients: 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.
- Mix wet ingredients: In a 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.
- Add flour mixture: 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.
- Make sugar topping: In a separate small bowl, mix together ginger and sugar until combined.
- Scoop & roll dough: 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
Keywords: Gingerdoodle Cookie Recipe, soft gingersnap cookies, snickerdoodle cookies
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