Christmas in a cookie!
One of my favorite warm drinks is chai tea, which I refer to as Christmas in a cup. So, I guess it's no surprise that Ginger Snaps are one of my favorite kinds of cookies! Plus, dunking that perfect Ginger Snap in a cup of that cozy chai tea, makes it extra Christmasy!
Old fashion Ginger Snaps are my favorite, but seem hard to find in basic grocery stores. For this reason, I especially like this recipe, which also provides a healthier version as compared to store-bought cookies which can be heavily processed and contain extra amounts of sugar and preservatives.
Gather the ingredients below, and make sure you have your favorite tea nearby. You'll need it for dunking! ;-)
Ginger Snaps
Ingredients
1/2 cup coconut oil softened or room temperature
1/4 cup cane or coconut sugar
1/4 cup of dark brown sugar
1/3 cup molasses (unsulphured is less processed)
2 tsp pure vanilla extract
2 cups whole wheat or spelt flour
1 tbsp ground ginger
1 tsp cinnamon (1/2 tsp more for those of us who like it extra spicy)
2 tsp baking soda
1/4 tsp salt
Instructions
Preheat oven to 350 degrees F and line 2 large baking sheets with unbleached parchment paper or silicone baking mats. (This is a must or your cookies will stick!)
In a large bowl, add coconut oil and sugar; beat with an electric mixer until creamy. Add molasses and vanilla extract; beat until well combined. Add molasses and vanilla extract; beat until well combined.
In another medium bowl, add flour, ground ginger, cinnamon, baking soda and salt; whisk until no lumps. Add to the bowl with creamed coconut oil and sugar, first stir with spatula and finish combining with electric mixer.
In a small bowl, add sugar for coating. Using small cookie scoop, roll 1-inch balls and roll in sugar. Place on baking sheet 2 inches apart from each other.
Bake for 10 minutes, remove from the oven and let cool for 15 minutes.
Say these words, "Get in my belly!"
Tips
Store: In a cookie jar for up to 5 days. You can add a slice of bread to help absorb moisture from air. If your cookies begin to get too dry, place them in an airtight container.
Freeze: In an airtight container for up to 3 months. Thaw on the counter for 2 - 3 hours.
Butter: You can use softened butter instead of coconut oil, if using salted butter - skip salt. Using coconut oil in gingersnaps results in slightly crispier cookies which is how I like my ginger 'snaps'.
Alternate flour: Gluten free flours are very finicky, all flours are. I have not tested this recipe with any other flour but you are welcome to try.
Christmas cookies such as Ginger Snaps are perfect for gift- giving! They're also perfect for a quick dunk in a warm, cozy cup of tea! The sweet, warm spices will have your taste buds dancing while singing, "Fa-la-la-la-la-la-la-la-la!"
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May joy arise from the song you sing, as great as the depths of the gratitude from which it sounds. - Krystal Land
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