Gingerbread cookies with icing

Ingredients:

• 2/3 tbsp. coconut oil
• 0.5 cup granulated sugar
• 1/4 cup molasses
• 2 cups premium flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground ginger
• 0.5 tsp of soda
• 1/4 teaspoon salt
• 1.5 cups powdered sugar
• 2-4 teaspoons of water
• Coarse red sugar, for decoration

Preparation:

1. In a large microwave-safe bowl, heat the coconut oil in the microwave for 1-2 minutes. Stir in the granulated sugar and molasses. The mixture should be mostly smooth; if not, return it to the microwave for 30-45 seconds and whisk again to combine. Set aside and let cool.
2. In a medium bowl, combine the flour, cake spice, ginger, baking soda, and salt. Stir the flour mixture into the coconut mixture and mix until smooth. When the dough becomes too thick, use a silicone spatula (it will feel dry at first, but will gradually become smooth).
3. Place the dough on a large piece of plastic wrap and form it into a log 20-22 cm long. Wrap it in plastic wrap. Press the dough on all sides with a ruler to even it out. Refrigerate and press the sides again with a ruler after about 20 minutes. Chill the dough for at least 1 hour or overnight.
4. Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. Unroll the dough and cut into 0.5 cm-thick slices. Place the slices on the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
5. Bake, rotating the baking sheets halfway through, until the cookies are set around the edges, 18–22 minutes. Let cool completely on the baking sheet.
6. Prepare the glazeIn a small bowl, combine powdered sugar with 2 teaspoons of water. Gradually whisk in up to 2 more teaspoons of water until the glaze is smooth and thick. Dip half of each cookie in the glaze, return to the baking sheet, and sprinkle with coarse sugar. Let set for 30 minutes.