My Holiday Gingerbread Cookies

In a large bowl, use a hand mixer to mix ghee and coconut sugar until mixed and it creates crumbs.

Add in egg white and molasses and mix it until the color begins to lighten and it becomes fluffy (about 1 minute on high speed)

In a medium bowl, stir together the rest of the ingredients and mix well.

Add into the wet ingredients and mix well.

Pour the dough onto a large piece of plastic wrap or @abeego (reusable food wrap) and freeze for 1 hour. Make sure it’s wrapped tightly

Roll the dough between two pieces of parchment paper and use a rolling pin to roll it into 1/4 inch thick

Use any cookie cutter and place on a cookie sheet.

Bake for 10-12 minutes max. Check after 10 minutes to make sure the edges are a golden brown