Holiday Ginger Spice Cookies Recipe for Festive Baking

Holiday Ginger Spice Cookies

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• 2
  cups
  white whole-wheat flour
• 2
  teaspoons
  baking soda
• 1/2
  teaspoon
  sea salt
• 1
  teaspoon
  ground ginger
• 1
  teaspoon
  ground cinnamon
• 1/2
  teaspoon
  ground allspice
  optional, or use ground cloves
• 1/2
  cup
  coconut oil
  softened
• 1
  cup
  coconut palm sugar
  plus extra for rolling
• 1
  egg
  large
• 1/4
  cup
  molasses
  or sorghum
• 1
  teaspoon
  water

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or use a nonstick sheet.
• In a medium bowl, sift together the flour, baking soda, sea salt, and the spices. Set aside.
• In a large bowl, beat the softened coconut oil and coconut palm sugar with an electric mixer until creamy. Add the egg, molasses, and water, and beat just until combined. Stir in the dry ingredients with a large spoon until incorporated. Let the dough rest at room temperature for 10 minutes before shaping.
• Shape the dough into 1-inch balls. Roll each ball in additional sugar and place them on the prepared sheet, leaving about 1 inch between cookies. Slightly flatten each ball with your fingers or the bottom of a glass.
• Tip: For a more festive look and extra crunch, roll the dough balls in Turbinado sugar, which has larger crystals.
• Bake for 10 minutes for softer cookies or 12 minutes for crisper cookies. Allow cookies to rest on the baking sheet for 4–5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for best texture; avoid refrigerating.

Nutrition Information