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+ servings

Ginger Molasses Snickerdoodles

Classic snickerdoodle cookies with a twist of spice! These cookies taste like gingerbread and snickerdoodles all wrapped up together!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 dozen cookies


  • 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.