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.
3/4cupsucanatpulsed in the food processor for 1 minute*
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.
Recipe by Live Simply | https://livesimply.me/ultimate-fall-baking-converting-recipes-gluten-free-baking-gingersnaps/