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Soft Ginger Cookies {aka: Gingerdoodles}

These crispy outside, soft inside ginger cookies have just the right amount of ginger and spice - perfectly Christmas-y, but not overpowering.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Dena Norton

Ingredients

Batter

  • 1 cup coconut oil
  • 1 cup sugar
  • 1/4 cup backstrap molasses
  • 2 eggs
  • 1/3 cup water
  • 1 Tbsp fresh ginger minced
  • 3 1/2 cups flour or 2 cups plus 6 Tbsp whole wheat flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg

Topping

  • 1/3 cup sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • Course sugar for sprinkling after baking

Instructions

  • Heat oven to 400 degrees.
  • In a large bowl, cream oil, sugar, and molasses.
  • Add eggs and water, then beat well.
  • Stir in fresh ginger.
  • In a separate bowl, stir together flour, baking powder, salt and dry spices.
  • Gently stir dry mixture into wet until thoroughly combined.
  • Roll dough into 1 inch balls, then coat with sugar-spice topping before placing on a cookie sheet (allow space for spreading during baking).
  • Bake for approximately 10 minutes, or until surface is somewhat firm to touch.
  • Remove from oven and sprinkle immediately with course sugar.