With most things in life, simple is always better. Simple is clean, refreshing, attainable and soothing. I try to simplify things in my life in order to feel better, to feel liberated whether it be my closet, my makeup collection the things in my room, or the recipes I make.
This cookie recipe was found by my mom, tucked away in her mother’s recipe box years ago. It sure is simple, and it sure is delicious. I think we all need to find gems like these to get us through the dreary January days.
These ginger snaps are the perfect mix of crunchy and moist. I 100% recommend dunking them in some coffee or tea for an afternoon (or morning, or midnight) delight!
- 1 Cup Coconut Sugar
- 3/4 cup shortening
- a pinch of salt
- 1 flax egg (Tbsp ground flax seed mixed with 2 Tbsp water, let sit for 5 min)
- 1 tsp ground ginger
- 1 tsp cinnamon
- ½ teaspoon cloves
- 4 Tbsp molasses
- 2.5 cups flour
- 2 tsp baking soda dissolved in a little bit of hot water
- ½ cup raw sugar
- Preheat oven to 350 degrees.
- Cream together shortening, sugar, salt and spices.
- Add the molasses and flax egg, mix together.
- add the baking soda/warm water mixture and stir
- add the flour ½ cup at a time, stirring in between. I found that 2.5 cups of flour was just the right amount, if you need to add more because your dough is too sticky, do so.
- Pour raw sugar on a plate or shallow dish
- Roll dough into small balls and then roll into the sugar, so that it coats the balls.
- place all dough balls on a parchment lined baking sheet
- using the bottom of a drinking glass press gently down on the dough to flatten it a bit.
- Put cookies in the oven and bake for 12-13 minutes