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6 tablespoons (85g) Butter (softened)

1/2 cup Coconut Sugar (packed into dry measuring cup)

1 large Egg

1/2 cup (170g) Molasses

1 teaspoon Vanilla Extract

2 1/4 cups (347g) King Arthur Gluten-Free All-Purpose Flour

1 cup (96g) Coconut Flour

1/2 teaspoon Corn Starch

1/4 teaspoon Baking Soda

1/2 teaspoon Salt

1 teaspoon Cinnamon

1 1/2 teaspoons Ginger

1/8 teaspoon ground Clove

1. In a bowl, beat the butter and brown sugar until light and fluffy. Add the egg, molasses, and vanilla, and stir on medium-low speed until well blended.
2. Gradually add the dry ingredients, and blend on low speed until incorporated.
3. Remove dough from bowl, place on plastic wrap. Pat the dough into a 1/2 inch thick flat disk. Cover the dough with plastic wrap and chill in the refrigerator for 2 hours.
4. After dough has been chilled, remove the the dough from the refrigerator and roll out dough to 1/4″ thick on parchment paper. Cut into desired shapes with cookie cutters.
5. Using a spatula, transfer cookies to a baking sheet. Chill cookies in the refrigerator on the baking sheet for 15 minutes.
6. Preheat oven to 350°F. Bake for 8 to 12 minutes.
7. Allow to cool completely before decorating. This recipe makes 2 dozen cookies.

Nutrition Information

1 cookie (31g) = 130 Calories | 19g Carbs 4.5g fat | 9g Sugar | 60g Sodium | 15mg Cholesterol | 2g Protein | 1g Dietary Fiber