Double Ginger Snaps - Real Christmas Cookies

I like to bake for the special people in our kids' lives. I plan on setting Sunday aside as a baking day so the boys can give a little stack of real no-ick ingredients cookies to teachers (all 9), administrators and the cafeteria manager (she has put up with a lot of my requests this year, all of which make her crazybusy days even busier.)

These double gingersnaps are a rich delicious treat with a crisp exterior and chewy interior. I better make a double batch so I can gift some to the Santa Christmas Cookie Jar sitting on my buffet.

Even though I've posted this recipe twice already, it's special enough to share again. Here is last year's post. This year I'll do all coconut oil instead of half coconut half canola. Don't skip the candied ginger, it makes these cookies extra special. If you have the time to buzz up whole cinnamon sticks and cloves, you'll put an extra antioxidant punch in these cookies.

I'll be looking out for alternate flours to try in this recipe. My changes include coconut oil instead of canola and freshly buzzed spices and reduction of sugar.

Double Ginger Snaps (based on Williams Sonoma recipe in "cookies" book)

2 ½ cups all purpose flour
1 ½ tsp ground ginger
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp cloves, ground fresh from whole cloves
¼ tsp salt
2/3 cup virgin coconut oil
3/4 cup firmly packed light brown sugar
1/3 cup molasses
1 large whole egg, lightly beaten
¾ cup chopped crystallized ginger (note: I used 1 1/4 cup in the doubling and it was fine...)

Pre-heat oven to 325. Sift together dry ingredients and spices. Mix oils, sugar, molasses until combined. Beat in the egg. (I had to get my kitchen aid out to mix the oils, sugar and molasses, then the egg. Wooden spoon wasn't cutting it). Add the crystallized ginger and stir in. Form one inch balls and place on lightly greased (or parchment paper covered) cookie sheet. Bake for 15-18 minutes until set and crackled on top. Let stand for a few minutes before transferring them to rack or brown paper bag to cool.

What are YOU Cooking?
I'm still accepting guest recipe posts. If you've got a neat recipe that's wholesome and a kid pleaser, I want to share it with FwKA readers. See this post for recipe submission details.

Are you trying any new holiday cookie recipes this year? I have my eye on this coconut cookie. I even have all the ingredients ready to go. Thanks to reader Lisa for the recipe.

This post is participating in Real Food Wednesday and the Real Food Christmas cookie exchange hosted by Domestic by Design.