Ginger Snap Cookies

It is truly fall around the house when I bake the first batch of Ginger Snap Cookies. The fragrance of Cinnamon and Ginger always does the trick.

I've been making this recipe for about 23 years now since my mother sent me a cookbook that women from her church had made. The ladies name who shared this cookie recipe was named Laura Covey. I don't know her, but I thank her because it turned out to be my son's favorite cookie.

I also use these Ginger Snaps to make my pie crust for pumpkin and squash cheesecakes. I always have to hide some cookies so I have enough to make the pie crusts.

I never changed a thing in this recipe until recently. I decided to change up on using the Shortening. I found an awesome way of switching it that has worked out perfectly and much healthier.

When baking the cookies it is important not to let them get over done. They should still want to be almost to soft to lift off the cookie pan with your spatula. That way when they cool they won't be to hard and still have a soft middle.

Preheat oven to 375 degrees.

Ingredients

1 cup sugar

1/2 cup unsalted butter

1/4 cup coconut oil

1/4 cup Grandmas Molasses

1 egg

2 cups organic unbleached flour

1 1/2 tsp. baking soda

1/2 tsp. sea salt

1 tsp. cinnamon

1/2 tsp. ginger

Directions

Cream sugar and butter and coconut oil, add molasses and the egg. Sift salt, spices and flour, add to the creamed mixture. Stir and blend well.

Place cookie dough in the fridge until cold. One or two hours is good.

Roll dough into round balls about the size of a walnut. Roll them in some sugar and place on the cookie sheet about 2 inches apart.

Bake at 375 for 10 to 12 minutes. Check them while baking to not let them turn to dark.

Happy Gardening and Happy Baking As Well!!!

Pammy