I love about any type of ginger cookies. At Christmas time when we are making gingerbread houses, i always make extra for cookies...and they never last long in our house. Well I had some extra fresh ginger, and thought maybe it was time that I tried making ginger cookies with fresh, instead of ground ginger. I'm so glad I did, these cookies are so good, and so easy, too!
Soft Ginger Cookies
3/4 cup palm oil shortening
1 cup coconut sugar
1/4 cup molasses
2 tablespoons fresh grated ginger
3 cups GF flour blend
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
turbinado sugar (optional)
Preheat oven to 350F and line two large cookie sheets with parchment paper.
In a large mixing bowl, cream together the shortening and the coconut sugar. Add in the molasses, eggs, and grated ginger and mix well.
In a separate bowl, combine the flour blend, baking soda, cinnamon and salt. Slowly mix the dry ingredients into the shortening mixture. This mixture should be slightly more sticky/wet than regular cookie dough, but you should still be able to work with it.
Take spoonfuls of the dough and roll them into ~1" balls and roll them in the turbinado sugar. Place them 2" apart on the prepared cookie sheets and bake for about 12 minutes.
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