Paleo Ginger Crinkles
  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat.
  2. In a large bowl, combine the egg, shortening, molasses, coconut sugar, and vanilla and mix until well combined and smooth.
  3. In a separate bowl, combine the flour, baking soda, salt and spices.
  4. Add the dry mixture to the wet ingredients until fully combined. Chill dough in the freezer for 10 minutes.
  5. Use a small ice cream scoop to scoop the dough into your hands, roll into a ball and into coconut sugar. Place on the parchment paper. They will not spread. So, if you want a flatter cookie, wet the back of a spoon slightly, and gently press down on each cookie and then follow with next step. They will open up slightly and stay a little soft in the center if you leave them in balls.
  6. Dip your fingers in a little water and flick the water over the tops of the cookies – this will help them crack a little on the top, if you want that.
  7. Bake for 8-10 minutes until tops begin to crack – cookies will become firmer as they cool.
  8. Cool completely and enjoy!
  9. These can be placed into a large Ziploc freezer bag or airtight container and stored in the fridge for up to 7 days or in the freezer for up to 3 months.