Soft Gingerbread Cookies
These soft gingerbread cookies are more of a one-bowl simple cookie that can be mixed up in just a few minutes! My kind of cookie!!
Servings: 18 cookies
Ingredients
- 1 stick butter room temperature
- 2 tablespoon refined coconut oil soft
- 1 egg
- 1 teaspoon baking soda
- ½ cup + 2 tablespoon sugar
- ¼ cup unsulphured blackstrap molasses
- ⅛ teaspoon of each: salt, clove, nutmeg and black pepper
- 1 ½ teaspoon ginger
- 1 teaspoon cinnamon
- A couple of dashes of cayenne pepper optional
- 2 cups unbleached flour
Instructions
- Preheat oven to 350
- In a medium mixing bowl, whisk butter, coconut oil, egg, sugar, and molasses together until well combined.
- Whisk in salt and all the spices.
- Whisk in the baking soda.
- With a wooden spoon mix in flour one cup at a time. The dough will seem dry but it will come together.
- Once the dough is mixed well, take a golf ball size of dough and roll into a quick ball and place on the cookie sheet until all the dough is gone. (Like pictured above)
- Take a teaspoon or less of sugar in the palm of your hand and sprinkle a little sugar on each one.
- Bake for 10-12 minutes.