I have a terrible habit of posting recipes for special holidays and events after said holidays or events have come and gone. For example, I offer here a perfect holiday cookie…in January. Sigh.
Lucky me, my birthday is in January. In sweet treat translation, that means I save any New Year’s resolutions until Lent and savor an extra month of the sweet nibbles I was too pooped to bake before December 24th. Call these Camilla’s perfect birthday cookies and all is good.
And all is very good indeed with these cookies. With crispy edges and slightly chewy centers, they boast a subtle, tropical riff thanks to the coconut oil and exotic spices. The sweetness is equally nuanced given that the only sugars are molasses (in moderation) and natural Turbinado sugar. You can skip the latter, but it lends great sparkle and crunch, and who doesn’t need some sparkle and crunch? I’ve made the cookies with both white whole wheat flour and an all-purpose gluten-free flour blend (I used this one) with equal success, so swap in what suits your needs.
You can easily work one or two of these into your New Year’s eating plan; after all, your mental health is important, too, and an occasional ginger cookie is the key to its maintenance. Doctor’s orders (that would be me; I like to whip out the Ph.D. when it comes to dessert prescriptions ;-).