A holiday classic, this is the BEST recipe for my Grandma's Gingersnap Cookies - they taste just like Christmas.
Preheat your oven to 350 degrees farenheit.
With an electric mixer cream together coconut oil and sugar. Add in your egg and beat until fully incorporated. Add in your molasses and continue to mix.
Add in all dry ingredients and mix until combined. Shape dough into 1 inch balls and roll in sugar. Place on your baking sheet 2 inches apart from one another, do not press down. Bake for 9-12 minutes**.
*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: