Pillow Soft Gingerdoodle cookies are like a gingersnap and soft snickerdoodle cookie. Made
*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.
Keywords: Gingerdoodle Cookie Recipe, soft gingersnap cookies, snickerdoodle cookies