I could eat these all day. Gingersnaps are so good, but I'm not a fan of hard crunchy cookies. Biscotti can take a hike. I found a great recipe for soft gingersnaps, and then I added my own bells and whistles (ginger chunks, ginger sugar) and substitutions (coconut oil). After scarfing a bag of crystallized ginger, I found there was a bunch of sugar left over so saved it for just such an occasion as rolling gingersnap cookie dough in it prior to baking.
- ¾ cup coconut oil
- 1 cup packed dark brown sugar
- 1 large egg
- ¼ cup molasses
- 1 ¾ cups all-purpose flour
- ¼ cup maple syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbs chopped fresh ginger
- 1 Tbs chopped crystallized ginger
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ cup granulated sugar, for decoration
- In a large mixing bowl, beat together the coconut oil, brown sugar and maple syrup until fluffy and blended. Beat in the egg and molasses. Add the fresh and crystallized ginger chunks.
- In a separate bowl, combine all of the dry ingredients. Stir with a whisk. Slowly stir the dry mixture into the molasses mixture just until dough forms. Cover and chill the dough for 2 hours.
- Preheat the oven to 375F degrees. Roll the dough into 1 Tbs sized balls, roll the balls into the granulated sugar (this is where I used the leftover sugar from the crystallized ginger), and place them 2 inches apart on a parchment lined baking sheet.
- Bake 9-11 minutes .