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
2cupswhite whole wheat flour
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.