Gluten Free Gingersnaps

I love homemade gingersnaps! The store bought variety are a little to crunchy and have a tad more ginger than I like so I never buy them.  Plus, they're so easy to make you might as well make them to your specifications so that you can enjoy them!  This recipe is adapted from my sisters friends recipe.  She adds a 1/2 teaspoon of fresh grated ginger to her cookies, but since I enjoy a little more mild ginger flavor I omitted it.  These cookies are so yummy.  They are thin and a little crisp around the edges but nice and soft in the center.  They have the perfect amount of spice without being over powering.  In other words, they are just the way I like them.  In fact,  I skipped lunch two days in a row and ate cookies instead.  OOPS!  For that reason I don't trust myself to make them very often .  I hope you enjoy them as much as I do.

Gluten Free Gingersnaps 

3/4 cup butter softened

1 cup sugar

1 eggs

1/4 cup molasses

2-1/4 cups gluten free flour blend

1-1/2 teaspoons baking soda

1 teaspoon xanthum gum

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

Additional sugar

In a large bowl, beat sugar, butter, molasses and egg until light and fluffy.  Lightly spoon flour into measuring cup; level off.  Stir in flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; mix well.  Cover with plastic wrap; refrigerate for 1 hour.

Heat oven to 350. Shape dough into 1-inch balls; roll in sugar.  Place 2 inches apart on ungreased cookie sheet.  Bake at 350 for 8 – 10 minutes or until set. (When there are cracks on the top I take them out).  Cool 1 minute; remove from cookie sheets. 5 dozen cookies.