Dairy-Free Ginger Cookies
Author: My Dragonfly Cafe
Recipe type: Dessert
Cuisine: Christmas
Serves: 3 dozen
- Ingredients to cream:
- ⅔ c. Coconut Oil ( I used Crisco brand.)
- 1-1/4 cups Turbinado sugar(like Sugar in the Raw)
- 1 egg
- ¼ cup molasses
- Dry Ingredients:
- 2 cups all-purpose flour (2-1/4 c. White Lily all-purpose Flour)
- 1-1/2 t. baking soda
- 1 t. salt
- 1 t. cloves
- 1 t. ginger
- Topping:
- 2 T. turbinado sugar( like Sugar in the Raw)
- ½ t. cinnamon
- Cream coconut oil and sugar.
- Add the egg and cream until light and fluffy.
- Blend in the molasses until batter in uniform in color.
- Combine the dry ingredients and slowly add to the creamed mixture.
- Using cookie scoop(1-1/2 T.), drop mounds 2 inches apart onto cookie sheet lined with parchment paper.
- Roll the tops of the cookie mounds into the cinnamon sugar mixture.
- Bake in a convection oven set at 350 degrees for 12 minutes.
- If you bake in a regular oven at 350 degrees, the time should be about 15 minutes.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/dairy-free-ginger-cookies/
3.5.3208