¾ cup butter, softened (1 ½ sticks)
1 cup coconut sugar
¼ cup molasses
2 cups whole wheat flour
¼ teaspoon salt
2 teaspoons baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon ground nutmeg
Additional ½ cup coconut sugar for rolling
Gingerbread and ginger desserts are a holiday staple. These spiced cookies elicit memories and heavenly smells of warm winter nights with family. Made with whole wheat flour, these cookies are crunchy on the outside and soft and chewy on the inside.
1. Preheat the oven to 350ºF. Lightly grease a baking sheet.
2. In the bowl of an electric mixer, cream butter and coconut sugar together on medium speed until light and fluffy. Add egg and molasses and mix, scraping down the sides.
3. In a separate bowl, mix flour, salt, baking soda, cinnamon, cloves, ginger, and nutmeg together.
4. Gradually add the dry ingredients to the mixing bowl on low speed until everything is incorporated and a dough forms.
5. Scoop dough into balls, roughly 1 ½ Tablespoons. Roll the dough ball in the sugar and place on the baking sheet (12 per sheet). No need to flatten the dough balls. They will spread out as they bake.
6. Bake for 11–13 minutes until tops have crackled. Allow them to cool on a cookie sheet for a few minutes before transferring to a wire rack to cool completely.
Makes 24–30 cookies