Gingersnap Cookie

These classic gingersnap cookies are perfectly chewy in the center with crisp, crackled edges. Spiced with ginger, cinnamon, and cloves, and lightly sweetened with brown sugar and molasses, they’re the ultimate christmas cookie.

Course Dessert

Keyword christmas cookie, gingersnap

Servings 13 -15 cookies

Ingredients

DRY

1½ cup whole wheat flour or AP flour
2 tsp baking soda
3 tsp ginger
2 tsp cinnamon
1 tsp cloves
¼ tsp sea salt

WET

1 cup brown sugar or coconut sugar
⅓ cup melted coconut oil or grass-fed butter
¼ cup dark molasses
1 egg

organic cane sugar for rolling

Instructions

Combine all your dry ingredients in a bowl and set this aside
In a large bowl combine all your wet ingredients and mix. Add your dry ingredients to your wet, and fold gently together.
Once mixed, cover the bowl and place in the fridge to chill for 1-2 hours, then roll into balls and cover in cane sugar. (This makes for a chewy and soft cookie). Or you can roll out your cookie dough balls first, then place in fridge and roll in cane sugar right before baking after they have chilled.
Preheat oven to 375 degrees. Bake for 10-12 minutes. Allow to cool and set.