Ginger-Molasses Cookies

After having the most delicious ginger cookie at the Vancouver Farmer's Market, I absolutely had to make my own! These turned out fantastic, and actually were better the next day!

Here's my recipe:

Gluten-free, Dairy-free Ginger-Molasses Cookies

3/4 cup shortening

1 cup packed brown sugar

1 large egg

1/2 cup molasses

2 1/2 cups GF flour blend

- 1 1/4 cup sorghum flour 

- 3/4 cup rice flour  

- 1/4 cup potato starch 

-1/4 cup tapioca flour 

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon nutmeg

White sugar (for rolling)

Combine first four ingredients into a large bowl.

Fold in the rest!

Cover and refrigerate until firm (1 hour).

Preheat oven to 350.

Roll dough into balls and roll in white sugar.

Place on a lightly greased cookie sheet, and bake 9-13 minutes (depending on the size...I would suggest golf ball size balls at 11 minutes).

Let cool before eating- these cookies will need to "set".

Enjoy!