Easy Gingerbread Cookies

Happy Fit Mama

Easy Gingerbread Cookies Overall rating: 0 out of 5 based on 0 reviews.

There is just something about the smell of Gingerbread in the kitchen…


Prep: 10 Minutes

Refrigerate: 1 Hour or overnight

Cut & Bake: 20 Minutes



  1. In large bowl, beat molasses, melted coconut oil, coconut sugar and egg till well blended.
  2. In separate bowl, combine flour, baking powder, cinnamon, ginger, cloves and nutmeg.
  3. Stir molasses mixture into flour mixture.
  4. Roll mixture into a ball and cover with plastic wrap before placing in refrigerator for at least one hour or overnight.


  • ¾ C Unsulphured Molasses
  • ½ C Coconut Oil, Melted
  • ⅓ C Coconut Sugar
  • 1 Pete and Gerry’s Organic Egg
  • 2¾ C All Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 Tbsp Ground Cinnamon
  • 1 Tbsp Ground Ginger
  • ½ tsp Ground Cloves
  • ⅛ tsp Ground Nutmeg


  1. Preheat oven to 350 degrees when ready to bake.
  2. Lightly flour surface and rolling pin. Unwrap dough and roll ball out till desired thickness.
  3. Cut out cookies with cookie cutters. Place each cookie on a baking sheet lined with parchment paper.
  4. Repeat process as many times as needed for remaining dough.
  5. Bake cookies at 350 degrees for 10 minutes. Once done, remove from oven and let cool for 5-10 minute on cookie sheet before transferring to cooling rack to cool completely.
  6. Enjoy as is or decorate!

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