The End

This has been a weird week, so TGIF y’all.  TGIF.

To celebrate the week’s end, I made something simple so I can spend the rest of the day running errands and hanging out at the used bookstore with my favorite kinds of cookbooks.

cookbookphoto

Here’s your cookie. It’s not exciting, but I thought I’d let you know how coconut oil worked in place of shortening. The cookies came out of the oven with crisp edges and slightly soft centers, but they crisped as they cooled and after a few hours of sitting on the rack, they were sort of hard-in-a-good-way, crispy, and sturdy. They also have an interesting flavor and a faint hint of coconut nobody will detect but you because you know you used coconut oil.

ginger-bridge

Coconut Oil Gingersnaps

2 cups all purpose unbleached flour (260 grams)
1 teaspoon baking soda
1/8 teaspoons salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 scant teaspoon cayenne pepper
3/4 cup coconut oil (130 grams)
1 cup granulated sugar (195 grams)
1 large egg
Sparkling sugar or turbinado sugar for garnish

Preheat oven to 350 degrees F.

Mix the flour, baking soda, salt, cinnamon, ginger, cloves and cayenne together and set aside.

Beat the coconut oil and sugar together in a large bowl. You can do this by hand or with an electric mixer. Add the egg and beat until it is mixed in. In three parts, add the flour mixture, stirring until mixed.

Shape the dough into about 32 little 1 inch balls. Flatten slightly and place a few inches apart on an ungreased cookie sheet. Sprinkle tops with sparkly sugar or turbinado sugar — whatever you’d got.

Bake cookies for 11 to 13 minutes. Check at 10. Transfer to a rack and let cool completely. These crisp up as they cool.

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Comments

  1. CindyD says

    I think the heat is getting to you! Come to Phoenix, we’re cooler today than Austin is!

  2. says

    Okay, thanks for the laugh today. I totally agree about it being a weird week! Heat be gone! Sigh! Glad to know how the coconut oil worked as I bought a big container of it and haven’t used it much yet. Have you done a ccc with it yet?

  3. says

    hahaha!! I love the photo!!
    I golfed late this afternoon and I swear I was playing in the twilight zone. On the first two holes players from different holes tried to play our balls!? Mine ball was personalized and we saw the guy pick it up and decide to hit it anyway. It was in our fairway!!!!He was playing the ninth hole, we were playing the first hole. This happened to my golfing buddy on the next hole too but it was a different guy. He actually picked hers up and tried to carry it off!? Hers was also in our fairway, and he was playing a different hole.
    What a way to end the week! It was 93 degrees and there were gnats all over. Ick!!!
    So yes, it’s been a weird week, and I too am glad to see it end.
    I should have stayed home and made cookies!

  4. says

    Gingersnaps are one of my favorites…reminds me of the pepparkakor that’s a staple in my hometown at Christmastime (everyone’s Swedish!)

  5. Mandy says

    I made these last night, they were so good! I only made two changes.. first, I forgot baking soda! they still came out fine, good texture, just not as fluffy as yours ;) Second, I couldn’t resist adding a little molasses.. the dough was a little dry, so I added about 1/4 of a cup of molasses and they came out great :D

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