These are ginger bread cookies made with coconut oil instead of butter. The recipe I started from was on the King Arthur Flour Website. Theirs wasn't a Coconut oil recipe and it also made more cookies. This recipe makes three dozen (3, 11 x 17 pans full) 
The king Arthur Flour recipe called for letting the kneaded dough sit for 30 min in the fridge before rolling it into sheets. I made long pieces 1 1/2 or 2 inches in diameter and chilled these. It made the dough less sticky, but I definitely used parchment on the pans.
I used a measuring spoon to make round topped 1 teaspoon balls. This dough doesn't spread and flatten, so I mashed em with the molded glass sugar bowl.
The bottom of the sugar bowl had a flower pattern. I used the flower pattern on the plain gingerbread ones, and rolled the side pattern onto the sugared and spiced ones.
Ginger cinnamon and coarse Turbinado sugar were mixed in a bowl. the tops and sides of the extra spicy ones were coated in the sugar and spice and rolled with the pattern. They baked for 11 minutes @ 350 degrees Fahrenheit.
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