Twelve Days of Christmas – Day #4

I annually host a cookie exchange party with friends.  This year, I challenged myself to make one of my favorite recipes, only subbing a few ingredients for different ones.  I wanted to experiment more with coconut sugar and coconut oil.  And, to top it all off – I had just ordered naturally colored organic red sugar sprinkles….I had to find some way to use them 🙂

So, here you go – the recipe, which turned out just great.  Even down to the frosting dollop, made with coconut oil rather than shortening.

Chewy Ginger Cookies

2 cups sugar (I used coconut sugar)
1 1/4 cup oil (I used coconut oil, melted)
2 eggs
1/2 c dark molasses
4 cups all purpose flour
4 tsp baking soda
1 Tbsp ground ginger
3 tsp cinnamon
1/2 tsp salt
additional sugar for rolling

Combine sugar and oil and mix well. Add eggs. Mix in molasses. Mix well. Combine dry ingredients and gradually add into creamed mixture.  Mix well.  Shape into 1″ balls and roll in sugar (optional).  (I used cookie scoop and it worked perfect.)
Bake at 350 degrees for 8-11 minutes. Remove when cookies is still slightly soft to racks to cool.

Let cookies cool.  Add icing and sprinkles, optional.

Coconut Oil Frosting

1/4 cup coconut oil
1 1/2 cup powdered sugar
1/2 tsp vanilla extract
1/8 tsp or 1/4 tsp almond extract
1-2 tbsp milk

Mix coconut oil and extracts to fluffy.  Add in sugar a little bit at a time. Add milk a little as needed. Because you are using coconut oil and not shortening, it may be difficult to get all little “hard spots” of coconut oil to blend smooth.