Gingerbread Cookies

I LOVE gingerbread and for whatever crazy reason I have waited until NOW to come up with a gingerbread cookie recipe–I know, like what? 

Gave everyone & their mother a sample of these and all the responses were the same “they taste store bought” & they truly do! 

Cookie week has me eating WAY too many cookies this month & I am totally okay with it

While this recipe is a little more involved, take my word for it– it is totally worth the extra work! 

Ingredients: 

• 1/3 cup coconut sugar 
• 1 tsp molasses 
• 1 egg 
• 2 TBSP coconut oil (melted) 
• 1 cup white flour 
• 2 TBSP ground cinnamon 
• 2 tsp ground ginger 
• 2 tsp cloves 
• 1/2 tsp nutmeg 
• 1/4 tsp finely ground black pepper (key to your spice flavor!) 
• 1 tsp vanilla extract
• 1/4 tsp baking soda 
• 1/4 cup white chocolate chips + 1 TBSP coconut oil (for icing) 

Directions: 

1. Set oven to 350 degrees 

2. Combine all wet ingredients in a large bowl & mix well. 

3. Add in dry ingredients one at a time and mix until your batter is formed. 

4. Separate dough into two balls. 

5. Using a floured surface, roll out one ball of dough until about 1/4 inch thickness. 

6. Use cookie cutter to cut dough into desired shapes and place onto a grease cookie sheet

7. Repeat step 5 and 6 with second ball of dough. 

8. Once all cookies have been cut to shape and placed onto cookie sheet, bake for 5-7 minutes. Overcooking will result in cookies that are too hard! 

9. Combine your white chocolate chips and coconut oil in a microwave safe bowl and microwave in 30 second intervals until melted. Once melted pour over gingerbread cookies. 

10. ENJOY!