These are actually Lilly's dad (Nathan) from NY's family recipe that I loved eating at Christmas time in NY. They transferred to being gluten free so well and are so easy to make and a family favorite anytime of the year. I used King Arthur’s GF flour and Earth Balance baking sticks to make this Gluten and Dairy free but you could always try regular butter sometime too.
Bake a little less (closer to 10 minutes) for more of a softer almost sugar cookie - bake more (12+ min, but keep checking so they don’t burn) for a more gingery crunchy/chewy cookie.
Preheat oven to 350 degrees
2 cups gf flour
1 T ginger powder
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup dairy free butter
1 cup sugar (some extra for rolling)
1 egg
1/4 cup molasses
Mix first five ingredients in one bowl, set aside. Mix butter, sugar, egg and molasses in separate bowl. Mix dry ingredients and wet ingredients until fully combined. (I did use my hands here a bit to make sure the butter was fully incorporated)
Pour some sugar in a bowl. Roll cookie dough into balls, then roll in sugar. Place on cookie sheet and bake 10-12 minutes. Enjoy!
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