2 ¼ cups Gluten Free Flour blend (add 1 tsp. xanthan gum if not included in your blend)
½ teaspoon tapioca starch
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves
¼ teaspoon kosher salt
¾ cup unsalted butter, softened
1 large egg
¼ cup unsulfured molasses
1 Tablespoon orange juice (freshly squeezed is best)
1 teaspoon Gluten Free vanilla extract
1 cup + 2 Tablespoons sugar
powdered sugar for dipping tops of cookies in
Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.
Sift together 2 ¼ cups Gluten Free flour, ½ teaspoon tapioca starch, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, ½ teaspoon ground cloves, and ¼ teaspoon kosher salt. Set aside.
In a large mixing bowl with the paddle attachment (a handheld mixer works fine) mix together ¾ cup of softened unsalted butter and 1 cup sugar.
Add 1 large egg and mix it up!
Now add in ¼ cup unsulfured molasses, the vanilla extract and 1 Tablespoon of freshly squeezed orange juice. Mix to combine.
Slowly add in the dry ingredients and mix until almost combined. Using a spatula/mixing spoon, fold the ingredients together in order to incorporate them.
Pour about 2 Tablespoons of sugar on a plate. The sugar will be used to roll the cookie dough balls in.
Scoop balls of cookie dough using a cookie dough scooper or a Tablespoon. Roll the balls of cookie dough in the sugar.
Place the cookie dough balls on the baking pan and using the palm of your hand, press the cookies to flatten them a bit.
Bake the cookies at 350 degrees for 12 -14 minutes. Cool for a couple of minutes on the baking sheet. Tranfer the cookies to a cooling rack to cool completely.
Pour some powdered sugar on a plate. Dip the tops of the cooled cookies in the powdered sugar. Shake off the excess powdered sugar.
A Recipe Conversion of an original by Gingerbread Bagels
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