Holiday Ginger Spice Cookies
This recipe is made with clean ingredients that enhance the flavorful spices to make one perfect holiday cookie.
Servings: 40 people
Calories: 78kcal
Ingredients
- 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, cloves
- 1/2 cup coconut oil softened
- 1 cup coconut palm sugar plus a little more for rolling
- 1 egg large
- 1/4 cup molasses or sorghum
- 1 teaspoon water
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or use a nonstick cookie sheet.
- Sift together flour, salt, and spices in a medium bowl, set aside.
- In a large mixing bowl, using an electric mixer, beat coconut oil and sugar until a creamy consistency and well combined. Add in egg, molasses, and water and beat just until combined. Stir in the dry ingredients and mix with a large spoon until incorporated. Allow dough to rest 10 minutes at room temperature before shaping.
- Shape dough into 1-inch balls, roll balls in additional sugar, place on parchment paper, and slightly flatten with fingers or bottom of a glass. Leave about 1-inch between cookies.
- TIP: For more festive cookies roll in Turbinado sugar which has larger crystals.
- Bake for 10 minutes for softer cookies and 12 minutes for crispier cookies. Leave on cookie sheet about 4-5 minutes and transfer to a wire rack to cool completely. Store in an airtight container. For best results, do not refrigerate.
Nutrition
Serving: 1cookie | Calories: 78kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 53mg | Sugar: 6g |
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4