Gigi’s Ginger Cookies places a spell of calming aromatherapy throughout your house, especially when accompanied by Christmas music! It’s that time of year where the weekends throughout October and November are consumed with hours of practice in preparation for the Eastern Shore Ballet Theater’s production of The Nutcracker. This year is their 26th year and today is the day costumes are being fitted to the adorable Ginger Children, along with others. Last weekend, my step-son Elijah, (A.K.A. Nutcracker, Poppa Baker, Butler, Russian…. ) requested that I make gingersnaps for the costume fitters whose patience is tried on this particular afternoon. Ginger, after all, has calming qualities.
I had a recipe for Gigi’s Gingersnaps that I had used for years much to the delight of my 3 sons. However, it used a combination of butter and Crisco, equal portions. I wondered if I could use coconut oil in its place? I had experimented with coconut oil this past summer and was pleased with the results. I created a gradual trial to test this thought. I replaced the Crisco with coconut oil along with the butter and the result s amazed me. They were actually softer in texture, which I enjoyed! I thought at first I may have added baking powder instead of baking soda. In another trial, I was careful to make sure it was baking soda. The result was the same. YEAH!
After preparing according to instructions below, roll scoops of dough in cinnamon sugar while the oven preheats. Having this prepped before you start to bake seems to quicken the baking process. Your little assistants will love rolling it in the cinnamon sugar!
Place them about 2 inches apart on parchment paper -lined baking sheet.
Bake in convection oven preheated to 350 degrees for 12 minutes; cool on rack. A regular oven preheated to 350 degrees will take about 15 minutes. You be the judge by comparing them to these pictures.
These have a softer texture inside, unlike my gingersnaps made with Crisco instead of coconut oil, but still just as scrumptious!
This recipe makes about 3 dozen cookies, however, because they do get devoured quickly, I often make a double batch.
Gigi's Ginger Cookies
- 1/3 c, butter
- 1/3 c. coconut oil(solid form)
- 1 1/4 c. Turbinado sugar( Sugar in the Raw)
- 1/4 c. molasses
- 1 large egg
- 2 c. all purpose flour
- 1 1/2 t. baking soda
- 1 t Kosher salt
- 1 t. cloves
- 1 t. ginger
- 2 T. Turbinado sugar
- 1/2 t. cinnamon
- Step 1 Cream butter, coconut oil and sugar together.
- Step 2 Mix in 1 large egg and molasses.
- Step 3 In a separate bowl, whisk the dry ingredients, including spices, together.
- Step 4 Gradually combine dry ingredients to creamed mixture.
- Step 5 Place in a large plastic bag and chill for about an hour.
- Step 6 Using a 1 1/2 T. cookie scoop, drop cookies about 2 inches apart on a parchment lined baking sheet pan.
- Step 7 Roll tops in cinnamon sugar mixture.
- Step 8 Bake for 12 minutes at 350 degrees( convection oven) or about 15 minutes in a regular oven.