Ingredients:

  • 2 cups (280g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tsp (5g) ground ginger
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (1g) ground cloves
  • ½ tsp (3g) baking soda
  • ¼ tsp (1.5g) salt
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (90g) coconut sugar
  • ⅓ cup (80ml) unsulfured dark molasses
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Whisk together the gluten-free flour, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl until no clumps remain.
  2. Cream the softened butter and coconut sugar until light and fluffy using an electric mixer.
  3. Beat in the egg, molasses, and vanilla extract until the mixture is smooth and mahogany-colored.
  4. Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms.
  5. Wrap the dough tightly in plastic wrap, flatten into a disc, and refrigerate for at least 12 hours to allow the flours to hydrate.
  6. Preheat the oven to 350°F (175°C). Roll the chilled dough between two sheets of parchment paper to 1/4 inch thickness.
  7. Use cookie cutters to create shapes and transfer them to a lined baking sheet.
  8. Bake for 8-10 minutes until the edges are set.