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gingerdoodle cookies on green plate
How to Make...

Pillow Soft Gingerdoodle Cookies

Pillow Soft Gingerdoodle cookies are like a gingersnap and snickerdoodle. Made healthier with whole wheat flour, perfect for the holidays!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 20 cookies 1x
  • Scale:

Ingredients

for the cookie dough:

  • 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
  • 1/2 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 TBS granulated white sugar
  • 1/2 tsp ground ginger (optional but adds additional flavor boost)

Instructions

  1. Preheat oven to 350F and line two large baking sheets with parchment paper; set aside.
  2. 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. In 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.
  4. Add in the molasses, egg and vanilla to large bowl and mix on low-medium speed until combined.
  5. 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.
  6. In a separate small bowl, mix together ginger and sugar until combined.
  7. 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.
  8. 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.

Recipes 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.

Nutrition Information:

  • 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