For gluten-free baking, we use Bob's Red Mill Gluten-Free All-Purpose Baking Flour. Look for it in health food stores or the organic section of grocery stores.
- Portion size 48 servings
- Credits : Canadian Living Magazine: December 2009
MethodIn large bowl, beat butter with 1 cup (250 mL) of the sugar; beat in egg and molasses. In separate bowl, whisk together baking flour, ginger, baking soda, cloves, cinnamon and salt; stir into butter mixture to form stiff dough.
Roll dough by level 1 tbsp (15 mL) into balls; roll in remaining sugar. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets; press to flatten slightly.
Bake in 350°F (180°C) oven until edges are light golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts Per cookie: about
- Sodium 28 mg
- Protein 1 g
- Calories 61.0
- Total fat 2 g
- Potassium 29 mg
- Cholesterol 7 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
- Iron 1.0
- Vitamin A 1.0