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Pillow Soft Whole Wheat Gingerdoodles! A cross between a molasses cookie and a snickerdoodle – basically pure heaven. Made a touch healthier with whole wheat flour, part butter and part coconut oil. 

Pillow Soft Whole Wheat Gingerdoodles


  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: about 2 dozen cookies 1x

Description

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


Scale

Ingredients

  • 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)

Instructions

Preheat oven to 350F and line two large baking sheets with parchment paper; set aside.

  1. 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.
  2. 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.
  3. Add in the molasses, egg and vanilla to large bowl and mix on low-medium speed until combined.
  4. 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. In a separate small bowl, mix together ginger and sugar until combined.
  6. 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.
  8. Store cookies in airtight container. Cookies will stay fresh at room temperature up to one week.

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.

  • Category: dessert
  • Method: oven
  • Cuisine: American

Keywords: Whole Wheat Gingerdoodles, ginger cookies, snickerdoodle recipe, whole wheat cookies

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