Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) coconut sugar
  • 1 large egg, room temperature
  • 1/3 cup (80ml) unsulphured molasses
  • 2 1/4 cups (280g) all-purpose flour
  • 2 tsp (10g) ground ginger
  • 1 tsp (5g) ground cinnamon
  • 1 tsp (5g) baking soda
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (25g) granulated sugar

Instructions:

  1. Cream together the softened butter and coconut sugar in a large bowl using a mixer on medium-high until the mixture is light and fluffy.
  2. Beat in the egg and molasses until the batter is smooth and glossy.
  3. In a separate medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
  4. Gradually stir the dry ingredients into the wet mixture on low speed until no streaks of flour remain.
  5. Preheat the oven to 350°F (175°C). Optional: Chill the dough for 30 minutes for a thicker cookie.
  6. Scoop rounded tablespoons of dough and roll them into balls.
  7. Roll each ball in the granulated sugar until evenly coated.
  8. Place cookies 2 inches apart on lined baking sheets and bake for 10-12 minutes until edges are set but centers remain soft.
  9. Allow cookies to rest on the hot baking sheet for 5 minutes before transferring to a wire rack to cool completely.