I’ve also included a new recipe that’s perfect for the holidays…Gluten-Free Gingersnaps! Gingersnaps are a dark molasses cookie that are filled with the aroma and flavor of ginger, cinnamon, and cloves.
Using a stand-mixer fitted with the paddle attachment (or a hand-mixer or wooden-spoon), beat the butter and sucanat (that's been pulsed for one minute in a food processor) together for one minute until creamy. Add the molasses, eggs, ginger, cinnamon, and cloves. Beat for 1 more minute on medium speed.
Add the flour, baking soda, and salt. Beat the dry ingredients into the wet ingredients until combined. refrigerate the dough for 30 minutes to 1 hour.
While the dough rests in the fridge, pulse a 1/4 cup of sucanat in a bowl until fine. Pour into a small bowl. Whisk the cinnamon into the sucanat.
Preheat the oven to 350F.
After at least 30 minutes, remove the dough from the fridge. Form the dough into tablespoon-size balls, roll in the cinnamon-sugar, and place on a cookie sheet or baking stone. Flatten each ball with the back of a fork.
Bake for 13 minutes until soft and the tops are browning (not burning!). Allow the cookies to cool before serving. The hot cookies will crumble if served.