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Pillow Soft Gingerdoodle Cookies

gingerdoodle cookies on green plate

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4.7 from 3 reviews

Pillow Soft Gingerdoodle cookies are like a gingersnap and soft snickerdoodle cookie. Made 

Ingredients

Units Scale

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)

Instructions

  1. Preheat oven to 350ºF and line two large baking sheets with parchment paper; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Make sugar topping: In a separate small bowl, mix together ginger and sugar until combined.
  6. 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.
  7. 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.

Notes

*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.

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