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Gingerbread Cookies

• 3 cups unbleached flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon Swanson Himalayan Crystal Salt
• 1 tablespoon Swanson Organic Ginger
• 1 3/4 teaspoons Swanson Organic Cinnamon
• 1/4 teaspoon ground cloves
• 6 tablespoons Swanson Coconut Oil
• 3/4 cup Swanson Fructose
• 1 large egg
• 1/2 cup molasses
• 2 teaspoons vanilla
• 1 teaspoon finely grated lemon zest, optional

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. In a large bowl beat coconut oil, fructose, and egg on medium speed until well blended. Add molasses, vanilla, and lemon zest (if desired) and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. Note: Dough can be stored in the refrigerator for up to 4 days, but return to room temp before using. Grease or line cookie sheets with parchment paper. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking. Cut out cookies with desired cutter shape. Space cookies 1 1/2-inches apart on cookie sheet. Bake 1 sheet at a time at 375° for 7-10 minutes. Note: the lower time will give you softer cookies. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. After cookies are cool you may decorate them any way you like.

Makes 24 cookies. Serving size 1 cookie.

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