Description
Pillow Soft Gingerdoodle Cookies are a delightful blend of spicy gingersnap and soft snickerdoodle cookies. These cookies offer a tender, chewy texture with a perfect balance of warm spices, molasses sweetness, and a ginger-sugar coating, making them an irresistible treat for any occasion.
Ingredients
For the Cookie Dough:
- 1 ¾ 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 substitute cinnamon
Optional Mix-ins:
- 1/2 cup mini chocolate chips, white chocolate, or candied ginger (optional)
Notes on Substitutes:
- *You can substitute half whole wheat flour, half all-purpose flour if whole wheat white is unavailable. Whole wheat pastry flour also works 1:1.
- **Replace coconut oil with all butter if preferred. To soften coconut oil, place jar in bowl of hot water.
- ***Use a room temperature egg to prevent coconut oil from solidifying; warm under tap water or in a bowl of warm water for 5 minutes.
Instructions
- Preheat and Prep: Preheat your oven to 350ºF (175ºC) and line two large baking sheets with parchment paper; set them aside for later use.
- Combine Dry Ingredients: In a medium bowl, whisk together the whole wheat white flour, cream of tartar, baking soda, fine sea salt, cinnamon, nutmeg, ground ginger, and cloves until evenly mixed. Set this mixture aside.
- Cream Sugars and Fats: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat together the light brown sugar, granulated sugar, softened coconut oil, and softened unsalted butter in a large bowl. Scrape down the sides as needed. This step may take a bit longer to fully cream the coconut oil, so be patient.
- Add Molasses, Egg, and Vanilla: To the creamed mixture, add molasses, the room temperature egg, and vanilla extract. Mix on low to medium speed until the ingredients are fully combined.
- Incorporate Dry Ingredients: With the mixer running on low speed, gradually add the flour mixture in approximately 1/2 cup increments. Continue mixing until the dough comes together and is soft but not overly sticky. If the dough feels sticky, add a couple more tablespoons of flour to adjust.
- Prepare Sugar Topping: In a small separate bowl, combine the granulated sugar and ground ginger (or cinnamon) for the coating and mix well.
- Scoop and Roll Dough Balls: Using a 1/2 tablespoon scoop, portion the dough and roll each portion between your palms into smooth balls about 1 tablespoon in size. Roll each dough ball in the sugar-ginger mixture to coat evenly.
- Arrange and Bake: Place the coated dough balls onto the prepared baking sheets, leaving adequate space for spreading. Bake in the preheated oven for 8-10 minutes until edges are set but centers remain soft.
- Cool: Let the cookies cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute half whole wheat flour and half all-purpose flour if whole wheat white flour is not available.
- Whole wheat pastry flour works as a 1:1 substitute as well.
- To soften coconut oil, place it in a bowl of hot water.
- Room temperature egg is important to avoid coconut oil solidifying during mixing; warming the egg in water helps.
- Optional mix-ins such as mini chocolate chips, white chocolate chips, or candied ginger can be added for extra flavor.
- Store cookies in an airtight container at room temperature — they stay fresh for up to one week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
