Gluten Free Gingersnaps

• Gluten free

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Molasses

• Baking & Spices

  • 2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 3/4 cup Coconut shortening
  • 2 1/3 cups Gluten free all purpose flour
  • 1/2 tsp Salt
  • 1 1/4 cup Sugar

Found on ahealthylifeforme.com

Description

Ingredients

• ¾ cup coconut shortening {you can use unsalted butter softened but your cookies will not be as crisp}
• 1 cup sugar
• ½ teaspoon salt
• 2 teaspoons baking soda
• 1 large egg
• ⅓ cup molasses
• 2⅓ cups Gluten Free all purpose flour
• 2 teaspoons ground ginger
• ½ teaspoon ground cloves
• ¼ cup sugar
• 1 teaspoon ground cinnamon

Directions

• Preheat the oven to 375°F. Line two baking sheets with parchment paper.
• In a medium bowl using a fork stir together flour, ginger, and cloves. Set aside
• Using an electric mixer beat together the shortening, sugar, salt, and baking soda.
• With electric mixer running on low add in the egg,and then the molasses.
• Add the flour mix slowly while mixer is running and blend until dough comes together.
• In a small bowl combine the sugar and cinnamon.
• Form dough into 1 balls, you can use a small ice cream scoop to measure. Using your hands roll dough in your palms to smooth out balls and drop into the cinnamon-sugar mixture.
• Roll the balls in the cinnamon sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1½ between them; theyll spread as they bake.
• Bake the cookies for 11 minutes, for cookies that are crisp around the edges.
• Remove the cookies from the oven, and cool right on the pan, or on a rack.
• Cool completely and store in a sealed container for up to one week.