It’s officially October 1st, which means I’m already starting to bring out all my fall inspired recipes. I absolutely love the flavors of pumpkin, cinnamon, nutmeg, gingerbread, and peppermint – yum! Yesterday I got in my cookie making mood and decided to try homemade ginger snap cookies. Let me tell you, these were delicious. Instead of using butter in this recipe, I replaced it with coconut oil in a 1:1 ratio. Coconut oil is my go-to ingredient for ALL baking. Not only is it a healthier alternative to butter or vegetable oil, but also makes all my recipes turn out flavorful and moist.
Ginger snap cookies are tricky to get down with flavoring, so I do suggest tasting your batter. Some people like a little more “spice” to their cookie and some may like it more on the mild side. I made my cookies a little thicker by not rolling out the dough too thin and used a circular cookie cutter for an even shape. Here’s what you’ll need:
Sift the flour, ginger, nutmeg, baking soda, cinnamon, and salt into a mixing bowl. Stir that same mixture a second time and transfer over into a second bowl.
Place coconut oil into a mixing bowl and beat until a whipped consistency is formed. Next, gradually beat in the white sugar, egg, and dark molasses. Sift 1/3 of the flour mixture into the coconut oil mixture and stir thoroughly to blend. Sift in the remaining mixture and mix together until a soft dough forms.
Roll rough out into ½ inch thickness and use a circular cookie cutter to form your cookies. If you don’t have a cookie cutter at home, you can pinch off a piece of the rough and roll into a small ball to form your cookies.
Sprinkle each cookie with cinnamon sugar mixture and place 2 inches apart on an ungreased baking sheet.
Baking for about 10 minutes and cool cookies on a wire rack. Enjoy!
Ginger Snap Cookies
Ready to Eat!
It’s officially October 1st, which means I’m already starting to bring out all my fall inspired recipes. I absolutely love the flavors of pumpkin, cinnamon, nutmeg, gingerbread, and peppermint – yum! Yesterday I got in my cookie making mood and decided to try homemade ginger snap cookies. Let me tell you, these were delicious. Instead of using butter in this recipe, I replaced it with coconut oil in a 1:1 ratio. Coconut oil is my go-to ingredient for ALL baking. Not only is it a healthier alternative to butter or vegetable oil, but also makes all my recipes turn out flavorful and moist.
Ginger snap cookies are tricky to get down with flavoring, so I do suggest tasting your batter. Some people like a little more “spice” to their cookie and some may like it more on the mild side. I made my cookies a little thicker by not rolling out the dough too thin and used a circular cookie cutter for an even shape. Here’s what you’ll need:
Ingredients
2 cups sifted all-purpose flour
1 tablespoon ground ginger, or to taste
½ teaspoon nutmeg
2 teaspoons baking soda
1-2 teaspoons ground cinnamon
½ teaspoon salt
¾ cup coconut oil, room temperature
1 cup white sugar
1 egg
¼ cup dark molasses
1/3 cup cinnamon sugar
Directions
For more fall inspired recipes, be sure to take a look at our salted caramel pumpkin cookies, guilt-free pumpkin bread, white chocolate pumpkin mousse, and delicious pumpkin roll. Can you tell we are pumpkin obsessed?!
-Kayla
Tags: coconut oil, coconut oil baking, coconut oil desserts, fall recipes, ginger bread cookie recipe, ginger cookie recipes, ginger cookies, ginger recipes, ginger snap cookies, gingerbread, gingerbread recipes, holiday sweets, how to use coconut oil, sweet, using coconut oil in cookies