Easy Gingerbread Cookies



- Eggs - Coconut oil - Ginger - Cinnamon  - Ground cloves - GF All-Purpose   flour - Baking Powder - Salt - Light Brown Sugar - Molasses - Salt

Step 1:  Cream sugar and coconut oil together until light and fluffy; approximately two minutes.

Step 2: Add beaten egg and molasses; whisk well to combine until you get a thick dark brown paste.

Step 3:  Sift flour, baking powder, salt, and spices together.

Step 4:  Form dough by slowly add dry ingredients to wet paste mixture in large bowl, scraping any dough from sides of bowl.

Step 6:  Preheat oven and line two large baking. sheets with silpats or parchment paper. 

Step 5 :   Wrap dough in plastic wrap and refrigerate for at least 30 minutes *important step*

Step 7:  After chilling use a rolling pin to roll into segments 1/2-inch thick on parchment paper. Use a cookie cutter to cut the dough into desired shapes.

Step 8:  Place at least 3 inches apart.  Bake, rotating trays halfway through.

Step 9:  Let cool for at least five minutes on sheet before transferring to a cooling rack to finish cooling completely.


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