Ginger Snap Cookies

This recipe can be modified
by using vegan butter instead of regular butter, you can also use coconut sugar instead of brown sugar.
For vegan option use 1 tbsp of ground flax mixed with 2 tbsp of warm water stir together to create a binder.
Gluten free four blend can be used  instead of wheat flour.

This recipe has been a true family favorite in my house. When we make these cookies they tend to get eaten up pretty quickly so make sure to double the recipe so you have some extras to give to your family and friends. Just don't be surprised if they keep asking you to make more.
They really are so good!!!   


2 1/4 cups of whole wheat flour
1 tsp of cinnamon
2 tsp of soda
1 tsp of ginger
1 tsp of cloves
1/4 tsp of salt

sift dry ingredients together 

3/4 cup of butter softened
1/4 cup of molasses
1 cup of brown sugar or coconut sugar 

in a mixer blend wet ingredients

slowly add dry ingredients, continue blending until well incorporated

Preheat oven to 350
Scoop 2 tbsp full of cookie dough, roll into balls, place on a greased  cookie sheet, bake for 10 minutes.

Cream cheese icing
with a hand held mixer blend together
1/2 cup of cream cheese softened
2 1/2 cups of icing sugar
1 tsp of vanilla
1 tbsp of milk
blend until smooth and creamy