Barb's Gingerthins
Created by my friend Barb, this is a wonderful gingersnap-type recipe which is perfect for the fall season. As mentioned above, it does freeze well. However be warned, these cookies are addictive, I've found they're just as good frozen as at room temperature. If you're like me, you may need to have someone hide them in the freezer until you need them for desserts.
Ingredients
- 3 sticks organic unsalted butter
- 2 cups organic cane sugar or coconut sugar
- 2 eggs
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 5 cups gluten free flour (I prefer King Arthur's blend
Instructions
- Melt butter
- Mix with sugar until fluffy
- Add eggs one at a time
- Add baking powder and spices
- Add flour until mixture is fully combined
- Let dough sit in the refrigerator for 20 minutes while preheating the oven to 350°F
- Make small teaspoon sized balls and place on an un-greased cookie sheet
- Optional – if desired roll the cookie balls in cinnamon sugar first (7 parts sugar to 1 part cinnamon)
- Bake 8-10 minutes
- Let cookies sit 1-2 minutes on the cookie sheet before transferring to a rack to cool