Gluten Free Ginger Snaps

Ingredients:

• 3/4 cup unsalted butter, at room temperature
• 1/2 cup firmly packed dark brown sugar (or light brown for crisper cookies)
• 1/2 cup white granulated sugar
• 1/4 cup unsulphured molasses
• 1 large egg
• 3/4 teaspoon pure vanilla extract
• 1 1/2 cups superfine brown rice flour (or superfine white rice flour)
• 6 Tablespoon potato starch
• 2 Tablespoons cornstarch (or tapioca flour)
• 1/4 teaspoon xanthan gum (or guar gum)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 to 2 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/3 cup granulated granulated sugar, for rolling (optional)

Instructions:

1. In the bowl of your mixer, add butter and both sugars; and beat on high speed until fluffy, about 2 - 2 1/2 minutes.
2. In a separate, medium-sized bowl, whisk rice flour(s), baking soda, salt, cinnamon, ginger, and cloves together until combined; and set aside.
3. Add molasses, egg, and vanilla to butter mixture; and beat until thoroughly combined. Scrape sides and bottom of bowl as needed.
4. Add flour mixture and beat on medium speed, using the paddle attachment (if you have one), until thoroughly mixed.
5. Wrap in plastic wrap and refrigerate until firm, about 45 minutes.
6. Preheat the oven to 350°F.
7. Line two baking sheets with silicone baking mats or parchment paper; and set them aside.
8. Place about 1/3 cup granulated white sugar in a shallow bowl and set aside while the dough is chilling.
9. Scoop a rounded tablespoon of dough and roll into an 1-inch ball.
10. If desired, roll them in granulated sugar. (This makes them chewy on the outside.)
11. Transfer dough ball to the prepared baking sheets, repeat with remaining dough, and space about 2 inches apart. (Refrigerate any dough or dough balls you are not immediately baking. Chilled dough spreads less when baked.)
12. If you desire a thin, crispy cookie, using a glass or solid spatula, "slightly" flatten each dough ball.
13. Bake for about 12 minutes for crisp edges and a soft to chewy center or longer for crisp centers.
14. Once baked, allow to cool on baking sheet for about 4 minutes; and then transfer to a wire rack to cool completely.
15. Store leftovers on counter top in an air-tight container for 1 day or freeze immediately. Gluten free cookies tend to soften when they are not frozen.

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