Soft Ginger Cookies

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 eggs
2 tablespoons fresh grated ginger
3 cups GF flour blend
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
turbinado sugar (optional)

Directions
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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