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Ingredients

• 1 1/2 cups GF baking mix (containing tapioca starch,potato starch as well as flour)
• 1/2 cup rice flour
• 2 Tsp.baking soda
• 1 Tsp.xanthan gum
• 1/4 Tsp. salt
• 3/4 cup butter-softened OR vegetable shortening
• 1 cup sugar
• 1 egg
• 1 Tsp. cider vinegar
• 1/4 cup molasses
• 2 Tsp. ground ginger
• 1 Tsp. cinnamon
• 1/2 Tsp. ground clove
• 1/3 cup sugar for rolling/coating

Description

Searching For A GF Gingersnap,I Found Most Would Turn Out Cakey.I Wanted A True Crisp Cookie.The Secret Is Chilling The Dough.These Are Just So Wonderful.I Am Very Pleased With The Results After Converting A Penzey Recipe.

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