Santa's Ginger Cookies

These ginger cookies are soft and chewy and dare I say guilt free? Made with whole food ingredients and low sugar, they make the perfect cookies to leave out for Santa. Plus, your kids will love them too! I try to keep my cookies limited to only the holidays, they're a treat and should remain special, not something to indulge in year round. To make my cookies a healthier treat I stick to higher quality sugars, whole food ingredients, and I avoid any dyes, artificial colorings, and "fake" ingredients. To make these cookies even more nutritious, try baking them with sprouted spelt flour. Santa deserves the highest quality cookies as well!

Prep: 1 hour and 15 min.

Bake: 15 min.

Yield: 20 cookies

Ingredients:

• 2 cups sprouted spelt flour

• 1/4 tsp salt

• 2 tsp baking soda

• 2 tsp ginger

• 1 tsp cinnamon

• 3/4 cup butter, softened

• 1/4 cup coconut sugar

• 1/4 cup raw turbinado sugar

• 1 egg

• 2 tbsp molasses (or maple syrup in a pinch)

Directions:

1. In a medium sized bowl, whisk the flour, salt, baking soda, ginger and cinnamon. Set aside.

2. In the bowl of your stand mixer, combine the butter and sugars until creamy. Add the egg and molasses. Combine for 2-3 min.

3. Slowly add the dry ingredients, pausing to scrape down the sides of the bowl. Once combined, cover the bowl and place in the fridge for one hour.

4. Preheat the oven to 350 F. Line a baking sheet with parchment or a silicone mat. Roll your dough into 1 inch balls and roll in extra cane sugar to coat. Then place 2 inches apart on the baking sheet. Bake 10-15 min, until browned lightly. Cool on.a wire rack for 15 min. Enjoy!