Christmas Goodies

Gingersnap Coconut Cookies

Pinterest LinkedIn Tumblr

Gingersnaps are so incredible!  They smell absolutely amazing while they bake, and eating a warm, just out of the oven cookie is the best! It’s that molasses and specific combination of spices that do it for me. Whenever I make gingersnaps, I use dark brown sugar.  In fact – fun baking fact: the difference between light and dark brown sugar is the amount of molasses in them!  Light has less, dark has more, which gives it that super rich flavor. 

Combining the creamy, slightly tart coconut element really sets these into a whole new cookie level.  You don’t just get an amazing gingersnap cookie, you get two! Plus, sandwiched between them is a creamy, sweet coconut cream that is honestly hard to not eat by itself.  The combination really is amazing, but you have to try it to believe it. And that means you have to make it! 🙂

What you need:

  • 1/3 cup butter (softened)
  • 1/3 cup dark brown sugar
  • 1 egg
  • 1/3 cup molasses
  • 1/2 teaspoon vanilla
  • 1 1/2  cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • pinch of salt

COCONUT FILLING

  • 1/4 cup butter (softened)
  • 3/4 cup powdered sugar
  • 1/4 teaspoon coconut extract
  • 1/4 teaspoon orange extract
  • 1 teaspoon heavy whipping cream
  • 1/4 cup sweetened shredded coconut

Make them:

Preheat the oven to 375 degrees.

Lay parchment paper on cookie sheets.

In your mixer, beat the butter and brown sugar until well combined.

Add the egg and beat 1 more minute.

Add the molasses and vanilla, then beat until well combined.

In another bowl, whisk together the flour, baking soda, spices, and salt.

Slowly add that to the wet mixture until mixed together.

Drop teaspoonfuls (yes, it’s really not a lot!) about 1 inch apart on the cookie sheets.

Bake for 6-8 minutes, or until the edges of the cookies just start to turn a darker brown.  

Let cool on cookie racks.

MAKE THE COCONUT FILLING

Beat together the filling ingredients, and fold in the coconut flakes.

Spread over the bottom of one cookie and top with another.

Dust with powdered sugar to look like snow, if you want to be creative!

Try these yummy in your tummy recipes, too!

[mv_create title=”Gingersnap Coconut Cookies” type=”recipe” key=”4″]Recipe adapted from and inspired by Taste of Home

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

19 Comments

  1. gloria patterson Reply

    My brothers favorite cookie is gingersnaps and these would be perfect for him. Have never saw them with a filling between two cookies. Going to share this with my sister in law

    • Jeni Hawkins Reply

      I’m a mix of gingersnap and snickerdoodle!! 🙂

    • Jeni Hawkins Reply

      HAHAHAHAAH!!! Just the gingersnaps, then!

  2. Gingersnap coconut cookies looks yummy. my favorite combo.

  3. These look and sounds so good. I can’t wait to make these. Thanks.

  4. I love gingersnaps. I have never tried to make them but I want to try this year. These sound delicious.

  5. YES, gingersnaps! (And I prefer dark brown sugar, too– so much more flavor.) I’ve never heard of combining gingersnaps and coconut… I had my doubts when I first read the name of this recipe, but I came to change my mind! <3

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.