Gingersnap cookies
Gingersnap cookies are timeless treat during the festive season. These cookies are perfect for gifting and sharing with loved ones.
Ingredients
Instructions
- Preheat the oven to 180 degrees celcius on conventional or 160 degrees fan force. And line 1-2 baking trays.
- Start by creaming your butter, sugar, coconut oil, molasses and minced ginger together in a deep mixing bowl until combined.
- -Sift your dry ingredients the add them into the bowl with the spices and mix ntil combined.
- Cover and rest the dough for 10mins in a cool place/fridge.
- Roll out the dough into 12-14 even cookie dough balls. Place on the baking tray with plenty of space between each cookie as they will spread.
- Bake for around 12-14 minutes.
- Remove from the oven and let them cool completely on the tray.
- Dust with icing sugar once completely cooled.
- Store in an airtight container for 5 days in a cool spot.
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