Heritage Ginger Snap Recipe
cookies and bars
Sunrise Flour Mill
We found the magic ingredient that will take your gingersnaps to a new level - coconut oil. Not only does the coconut oil complement spices in these cookies, it is also a healthier oil.
Speaking of more nutritious alternatives, we also recommend the Heritage Whole Wheat Pastry Flour in this recipe. It is milled so fine most people won't be able to tell they are having a 100% whole wheat cookie! Any of our flours will work but the Heritage Whole Wheat Pastry Flour just does something extra wonderful here.
1 cup packed brown sugar
¾ cup coconut oil, melted and slightly cooled
¼ cup molasses
1 large egg
2 Cups Heritage Whole Wheat Pastry Flour
2 teaspoons baking soda
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¼ cup white sugar for decoration
1 tsp cinnamon (optional)
Heat the oven to 375 degrees F
Mix together brown sugar, coconut oil, molasses, and egg in a large bowl.
In a separate mixing bowl, combine flour, baking soda, ginger, cinnamon, cloves and salt.
Add the dry ingredients to the wet ingredients and mix well.
In a small bowl, combine the coating ingredients.
Scoop 1- 1 1/4 inch dough balls into the coating and turn until the dough ball is completely coated
Place on a parchment lined baking sheet, leaving about 2 inches between cookies.
Bake for 10 minutes and cool on wire racks.