Classic snickerdoodle cookies with a twist of spice! These cookies taste like gingerbread and snickerdoodles all wrapped up together!
Sometimes I just can’t decide whether I want a chewy, ginger-y molasses cookie or a soft, cinnamon-y snickerdoodle. Solution? Combine ’em both in one irresistible cookie that you won’t be able to keep your (or your kids!) hands off of.
Seriously, these are the softest and chewiest cookies you will ever bite into. Loaded with tons of spice and coated with tons of coconut sugar makes it impossible to only have one. Literally impossible
Am I the only one who’s heartbroken that gingerbread and molasses season is just about over?? SOB! Gingerbread/molasses season comes in 2nd place of my favorite food season. (pumpkin and apple season come in 1st) Anyway, I figured I had enough time to squeeze in one last recipe, and trust me: It’s a good one.
These cookies are definitely not lacking in sugar ‘n’ spice. Every bite screams out gingerbread and snickerdoodles. Yummm.. I’d pay big bucks for a xylophone at musicians friend just for one of these cookies.
I prefer to think of them as pillows….Soft, fluffy pillows that just happen to be edible.
Who could resist cookie pillows? Not me!
We got snowed in yesterday, so I spent a snow-covered Sunday afternoon munching these cookies with cold milk under a warm blanket while watching the newest season of Downton Abbey. (Have any of you guys seen it yet??) It was a very productive day. 😀
These are the quickest cookies that I’ve made in a longgg time. Seriously, it takes less than 10 minutes to whip up the dough and only 10 more minutes of bake time. Soooo easy.
Super-simple ingredients that don’t involve a special trip to the grocery store: Butter, coconut sugar, molasses, an egg, vanilla extract, flour, ground cinnamon, ground ginger, salt, baking soda, and more coconut sugar for rolling.— I told you these cookies are simple!
Make sure that you keep a close eye on these cookies while they’re baking, because it is very easy to accidentally let them overbake, which you do not want. My batch took 9 minutes to bake, but depending on your oven it could take 8 to 10 minutes. The cookies should be very soft when they’re done—don’t worry: They will firm up as they cool.
Let me tell you: One of these cookies, warm from the oven with a cold glass of milk was insanely good. Like, really good. So good, I’m like begging you to go into your kitchen right now and make these cookies. You won’t regret it. Your waistline might, though.
Ginger Molasses Snickerdoodles
- 1/2 cup butter softened
- 3/4 cup coconut sugar
- 1/4 cup dark molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
Place butter and 3/4 cup coconut sugar in a stand mixer, fitted with a paddle attachment. Mix at medium speed until combined. Add molasses, egg, and vanilla to mixer, mixing until smooth.
In a medium bowl, combine flour, cinnamon, ginger, salt, and baking soda. Add flour mixture to mixer, beating at medium speed until a ball of dough forms. Roll dough into 1-in balls then roll in 1/4 cup remaining coconut sugar. Place cookie balls on prepared baking sheet. Bake cookies at 350F 8-10 minutes. (cookies should still be very soft) Cook cookies on baking sheet 5 minutes before removing to a wire cooling rack to cool completely.
Store cookies in an airtight container at room temperature up to 3 days.
I’m off to the Wisconsin Dells for 3 days tomorrow, so I apologize for lack of activity on the blog this week! I’m going to be busy with family while we stay at the Kalahari Resort until Thursday evening. Have wonderful week, everyone!
Crazy about cookies? Check out these other recipes I know you’ll love!