My dad occasionally reminds me how much he loves gingersnaps. It’s one tidbit I’ve stored up in my mental vault and I’ve made him a batch here and there. Well, since Father’s Day was coming up, I knew I wanted to make him some of these special cookies.
I used a recipe found on Allrecipes, however instead of shortening, I decided to use refined coconut oil instead (it doesn’t taste like coconut at all). The result was the most perfect, chewy, delicious cookies! And because the recipe made so many cookies, I decided to split up the batch and bring cookies to my father-in-law, brother-in-law, and sister-in-law’s father who would all be at a family BBQ together. (I made sure to give my dad the most cookies, of course!)
Here is my altered recipe:
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup coconut oil, slightly softened but not completely melted
- 1 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- 1/3 cup white sugar
- Preheat oven to 350 degrees F.
- Mix the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl and set aside.
- In a mixing bowl, cream together coconut oil and white sugar. Beat in the egg, and molasses.
- Add 1/3 of the flour mixture into the coconut oil mixture; stir to thoroughly blend. Add in the remaining flour mixture, and mix together until a soft dough forms.
- Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in sugar, and place 2 inches apart on a baking sheet lined with parchment paper.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
- Cool cookies on a wire rack. Store in an air tight container.