We made it! The final day of our Holiday Dinner series is here, and today we go back to our roots with a classic sweet treat.
These gingersnap cookies have everything you’d ever want, with a warming blend of spices, that snap worthy outer *crunch* and a soft inside layer. Filled with molasses and ginger, these cookies are perfect with milk as you cozy up by the fireplace or after dinner with a glass of mulled wine.
This cookie dough can be thrown together quickly whenever you have a moment free and then frozen or refrigerated to be rolled out later for freshly baked cookies in an instant!
We hope you enjoyed our Holiday recipe series and made one or a few to share with your loved ones this Holiday season! Let us know on instagram @lavenderandlavish if you recreate any of our savoury dishes or sweet treats.
Happy Holidays once again, and a happy new year! We can’t wait for you to see what we have in store for you next,
Log + Lex.
RECIPE: Makes 25 Cookies.
- 1 1/4 cup All Purpose Flour
- 1/4 cup Coconut Sugar
- 3 tbsp Coconut Oil, melted
- 2 tbsp ground Ginger
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 1/4 tsp Cloves
- 1/4 tsp All Spice
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 cup Molasses
- 1/4 tsp Sea Salt
- 1 tsp Vanilla Extract
- 2 Flax Eggs (2 tbsp ground flax seed mixed with 6 tbsp water)
5 minute prep time, 1 hour to chill, 15 minutes to bake.
- Cream together the melted coconut oil, coconut sugar, and vanilla in one bowl.
- Make your flax egg and let it sit while you get everything else ready.
- Mix together your dry ingredients in one bowl and your wet ingredients in another.
- Add your sugar and oil mixture to the dry ingredients followed by your wet ingredients and your flax eggs.
- Form this into a uniform dough ball.
- Place this in a covered contained and let chill in the fridge for about an hour.
- Roll out your dough and cut into whatever shape you like! (clearly we did stars)
- We got about 25 cookies out of this recipe!
- Preheat your own to 350F and bake the cookies on lined baking trays for 15 minutes (they won’t spread out very much so don’t worry about packing them close together on a baking tray).
- Let cool completely for about 10 minutes on a cooling wrack.