Ginger Cookies

Instructions

1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. (cookie sheet should be un-greased)
2. In a large mixing bowl, combine flour, ginger, baking soda, Saigon cinnamon, ground cloves, and Kosher salt. Set aside.
3. Before starting, the coconut oil should be in a solid-state. In a large mixing bowl, using a handheld electric mixer beat the coconut oil until smooth (not granular). Add the 2 cups granulated white sugar and beat until completely combined. Add 2 eggs and 1/2 cup molasses. You may need to scrape down the sides. Beat in the flour mixture. You may need to stir the flour in by hand to get it completely mixed as the batter gets thick.
4. Using a small cookie scoop, scoop dough balls. Roll the dough balls in your hand to get them evenly round and then roll in the 3/4 cup sugar. Place on the prepared cookie sheet, spacing 1.5 inches apart. For optimal results, bake in the middle rack, 1 sheet at a time, for 8-9 minutes per batch. Be sure not to over bake, or they will come out hard through (unless you want more of a ginger snap style cookie). Allow the cookies to cool on the cookie sheet a few minutes before moving them to a wire rack and allow them to cool completely.