This Christmas, since we’ve been home so much, I’ve been baking a ton of Christmas treats for my family! A brand new family fave this year is these soft-baked ginger cookies!
I have always loved ginger treats…ginger bread cookies, ginger loaves, the list goes on! But, these are my new favorite! They are soft, pillowy, have the most incredible texture and they’ve got that perfect sugar and spice combination. These babies disappear fast in my house, so if you want them for yourself, hide them away!
For these ginger cookies, you need all purpose gluten free flour; I always use Krusteaz flour when I make these. You’ll also need baking soda, baking powder, cinnamon, and ground ginger. For wet ingredients, you’ll need ground flax seed meal, maple syrup, molasses, vanilla extract, and coconut oil. Finally, for the frosting, you’ll need powdered sugar and nut milk.
*Note: do not sub regular eggs for flax eggs, it will change the texture!
What You’ll Need:
To make these cookies, all you need is two small mixing bowls, a microwave for melting the coconut oil, and an oven.
I’d recommend storing these cookies in a loosely covered container for 2-3 days, and for long term storage, in a zip lock bag in the freezer.