Gingerbread Cookies

I modified this one from Scott Adam's #3 "Ginger Cookies" recipe.

2¼ cup rice flour
1 teaspoon cinnamon
2 teaspoons gluten-free baking soda
¾ cup gluten-free shortening (this might work as well with butter, I haven't tried that though!)
¼ teaspoon salt
1 cup brown sugar
½ teaspoon cloves
2 eggs (changed from one)
1 teaspoon ginger
¼ cup molasses (give or take)
Vanilla Flavoring (ours comes as 'vanilla sugar' packets, so I think it's the equiv of 2 tsp of the flavoring)

Sift together dry ingredients except sugar. Cream shortening with brown sugar, add egg, and molasses. Add dry ingredients and mix. Chill dough in refrigerator for 30 minutes. Roll into small balls, dip the top in white sugar, and flatten with fork on greased cookie sheet. Bake at 375F about 8 to 10 minutes.


These I think would do really well rolled out and cut into little gingerbread men and women. I'm sure they would come out just as lovely without the extra sugar.

I rolled mine into balls about a TBS large, and these spread out about 5 inches or so. They are really good!
Since I don't like using so much 'grease' or oil, I used a non-stick baking sheet that goes onto the cookie sheet, and lifts off easily. (similar to silicon)

I figured I could make them since I have a friend coming over with her little girl next weekend so she can have a take home baggie of 'goodies'.