Gluten-Free Gingersnaps

Ingredients

• 3/4 cup shortening
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1/4 cup molasses
• 2 cups gluten-free flour blend
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• additional granulated sugar for rolling cookies

Instructions

1. 1

   In a large mixing bowl, cream shortening, sugar,...: In a large mixing bowl, cream shortening, sugar, egg, and molasses.

2. 2

   In a separate medium mixing bowl, combine flour,...: In a separate medium mixing bowl, combine flour, baking soda, ginger, cinnamon, and salt.

3. 3

   Gradually add the flour mixture to the wet...: Gradually add the flour mixture to the wet mixture until combined.

4. 4

   Chill the dough for one hour.

5. 5

   Preheat oven to 350°F (180°C). Position the oven...: Preheat oven to 350°F (180°C). Position the oven rack in the center of the oven. Then, line two cookie sheets with parchment paper and set them aside.

6. 6

   Roll the dough into teaspoon-size balls. Dip one...: Roll the dough into teaspoon-size balls. Dip one side of the dough balls into sugar and place sugar side up onto the cookie sheet two inches apart.

7. 7

   Bake for 12–14 minutes (one pan at a...: Bake for 12–14 minutes (one pan at a time) or until lightly brown and starting to crack.

8. 8

   Let cool on the pan for 5 minutes.

9. 9

   Carefully transfer the parchment paper with cookies to...: Carefully transfer the parchment paper with cookies to a wire rack and cool. Store in an airtight container.