Ingredients
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1 1/2 cups butter
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2 cups white sugar, plus some for rolling
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1/2 cup molasses
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2 eggs
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1/2 cup tapioca flour
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1 cup potato starch (NOT potato flour)
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2 1/2 cups rice flour
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1 1/2 teaspoons xanthan gum, plus
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1/4 teaspoon xanthan gum
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4 teaspoons baking soda
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2 teaspoons cinnamon
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1 teaspoon ginger
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1 teaspoon clove
Instructions
- In medium bowl, cream butter, sugar, molasses, and eggs.
- In large bowl combine dry ingredients;stir into butter mixture.
- Refrigerate for several hours.
- Preheat oven to 350°F.
- Scoop out dough, and shape into 1/2 inch balls.
- Roll into granulated sugar.
- Arrange at least 3 inches apart on a baking sheet. (They spread while baking).
- Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp).
- Cool on wire racks.
- If desired sprinkle with more granulated sugar.