I'm a cookie monster... you'll notice that. I made these ginger cookies incredibly gingery because that's the way I like 'em! By adding a bit more ginger, cloves, and cinnamon then a traditional recipe calls for and pieces of candied ginger I got the perfect bite. You can make 'em big if you want to. The bigger they are the more they remind me of the kind that Starbucks used to sell and I ate my fair share of those back in the day (oops!).
** makes 12 large or 24 small/regular sized cookies
2 C all-purpose flour
3 tsp ground ginger
2 tsp cinnamon
1 tsp ground cloves
1 tsp baking soda
1/2 tsp sea salt
1/2 C coconut oil (melted)
1/4 C unsulphured molasses
1/4 C non-dairy milk
1 C packed brown sugar
1 tsp vanilla extract
1/3 C chopped candied ginger pieces
1/3 C granulated sugar (for coating cookies)
Preheat oven to 350 F.
Combine the flour, spices, baking soda, and sea salt together and set aside.
In another bowl whisk together the coconut oil, non-dairy milk, brown sugar, molasses and vanilla extract until well combined. Fold the wet ingredients into the dry ingredients. Without it being totally combined, add your chopped candied ginger and fold together until no dry ingredients are visible. Candied ginger is optional too by the way!
Grab about 2 tablespoons of cookie dough for a large cookie or 1 heaping tablespoon for a more regular sized one. Then roll into a ball in your hands and roll around in granulated sugar. Slightly press the cookie balls onto a baking sheet lined with parchment paper leaving a good amount of space between each cookie because they'll double in size.
Bake for 15 minutes for regular sized cookies and about 16 to 17 minutes for larger ones.
Remove cookies from the baking sheets onto wire racks to cool.