Grandma's Gingersnap Cookies
A holiday classic, this is the BEST recipe for my Grandma's Gingersnap Cookies - they taste just like Christmas.
Ingredients
- 3/4 cup coconut oil*
- 1 cup sugar (plus extra for rolling)
- 1 egg
- 1/4 cup molasses (we used fancy molasses)
- 1 3/4 cup flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
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Preheat the oven to 350 F and line a baking sheet with parchment paper.
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Using an electric mixer on high, cream together coconut oil and sugar. Add in the egg and beat until fully incorporated. Add in the molasses and continue to mix.
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Add the flour, ground ginger, baking soda, cinnamon, and salt and mix until combined.
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Add a generous scoop of sugar to a shallow bowl. Roll the dough into 1 inch balls and roll each ball in the sugar to coat. Place the dough balls on the prepared baking sheet about 2 inches apart from one another; do not press down. Bake for 9-10 minutes, until golden brown on the bottom. Transfer to a cooling rack to cool. Store in a sealed container at room temperature for up to 1 week or in the freezer for up to 2 months.
Recipe Notes
*you can substitute butter for coconut oil, however your cookie will be thinner and you will need to refrigerate your dough for around 1 hour before rolling into balls.
**bake cookies for 9 minutes if you prefer a more chewy gingersnap and 12 minutes if you prefer a more crunchy gingersnap.
TO MAKE THESE GLUTEN FREE:
- use 2 1/4 cups of gluten free 1:1 flour
- add 1 tablespoon of molasses to the recipe
- increase the spices to 1 1/2 teaspoons each
- increase the eggs to 2 eggs