Gluten Free Gingersnap Cookies


1 cup coconut oil or shortening
½ cup butter
2 cups sugar
2 eggs
⅓ cup dark molasses
4 cups gluten free flour (I recommend King Arthur, Cup4cup or GFjules)
2 tsp. Baking soda
1 tsp. Cloves
1 T. cinnamon
2 tsp. Ground ginger
3 tsp. xanthan gum (if it’s not already in your flour blend)

- Mix shortening, butter and sugar together until fluffy
- Beat in eggs and molasses thoroughly
- Mix the dry ingredients and add to the creamed batter
- Roll pieces of dough into 1” balls and roll in sugar
- Place on a cookie sheet lined with parchment paper
- Bake at 350 degrees for 8-10 minutes (longer if you prefer crispier cookies)

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