Classic snickerdoodle cookies with a twist of spice! These cookies taste like gingerbread and snickerdoodles all wrapped up together!
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 1dozen cookies
Ingredients
1/2cupbuttersoftened
3/4cupcoconut sugar
1/4cupdark molasses
1large egg
1teaspoonvanilla extract
2cupswhite whole wheat flour
1teaspoonground cinnamon
1teaspoonground ginger
1/2teaspoonsalt
1teaspoonbaking soda
Instructions
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.
Notes
Store cookies in an airtight container at room temperature up to 3 days.