In a mixing bowl combine 3/4 Cup coconut oil or softened butter 1 Tbs dried orange peel 1 Cup dark brown sugar Mix until smooth and creamy

Add in 1 egg warmed to room temp 1/4 Cup molasses Mix until fully combined

In a separate small bowl stir together 2 Cups all purpose flour 2 tsp baking powder (for fluffier cookies) 2 1/2 tsp ground ginger 1 tsp cinnamon 1 tsp cloves 1 tsp salt

Combine the dry ingredients with the wet ingredients, mixing in batches to ensure everything is well incorporated Wrap the dough and allow it to chill in the fridge for 15 minutes. Don't let it chill too long or it will become too cold

Preheat the oven to 350 degrees F

Prepare baking sheets by lining with parchment paper or silpat mats If you are doing drop cookies, form into balls and roll in granulated sugar If you are making gingerbread cutouts, roll dough out to 1/4" thickness

Arrange cookies on baking sheet 2" apart and bake for 8-12 minutes or until lightly golden brown Remove from baking sheet and allow them to cool for a few minutes before icing them

Enjoy these soft and chewy Gingerbread Cookies