Gingersnaps (AR)

By IUPUI95

Can be stored in refrigerator for 2 weeks or frozen for up to 5 weeks. Uncooked dough will keep in freezer for 5 weeks.

Ingredients

• 3/4 cup shortening
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• 1 3/4 cups brown rice flour mix
• 1/4 cup sweet rice flour
• 2 teaspoons baking soda
• 1/2 teaspoon xanthan gum
• 1 teaspoon cinnamon
• 1/2 – 3/4 teaspoon ground cloves
• 1 teaspoon ginger
• 1/4 teaspoon salt
• Confectioners' sugar
• Baking spray to grease cookie sheets

Details

Servings 40

Preparation

Step 1

1) Preheat oven to 375 °F.

2) Beat shortening and sugar in large bowl of electric mixer until creamy.

3) Beat in egg and molasses and mix until smooth.

4) Add in remaining ingredients and mix to form soft dough.

5) Form into flat square shape and wrap in plastic wrap. Refrigerate for 30 minutes.

6) Spray cookie sheet with baking spray. Roll dough into one–inch balls. Roll balls in confectioners' sugar and place on cookie sheet.

7) Bake for about 8 minutes. Transfer to a wire rack and cool. Store in airtight container.