These are soft and chewy with a tingly ginger kick!
Ingredients
1/4 cup coconut oil (melted)
1 egg
1/4 cup molasses (fancy or cooking)
1 pkg Gingerbread Mix
Granulated sugar (for coating, optional)
Preparation
In a bowl, whisk egg, then whisk in oil and molasses. Stir in mix. Dough will be very dense. Refrigerate to chill and firm, about 20–30 min or overnight.
Preheat oven to 350° F.
Using scant tbsp as a guide, form dough into balls. If dough gets too soft, refrigerate again to chill. Roll balls in sugar to evenly coat, if using.
Arrange balls 1” apart on a lined sheet pan. Bake until cookies crack on top and edges start to set (they’ll still be a little soft), about 10–12 min. Let cool on pan 5 min, then transfer to a cooling rack.
Store in airtight container, at room temperature, up to 5 days or freeze up to 3 months.
