A holiday classic, this is the BEST recipe for my Grandma's Gingersnap Cookies - they taste just like Christmas.
Preheat the oven to 350 F and line a baking sheet with parchment paper.
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.
Add the flour, ground ginger, baking soda, cinnamon, and salt and mix until combined.
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.
*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: