Gingerbread Cookies

• 9.2 ounces brown rice flour (about 2 cups)
• 2.6 ounces white rice flour (about 1/2 cup)
• 1.05 ounces tapioca flour (about 1/4 cup)
• 1.15 ounces cornstarch (about 1/4 cup)
• 1 1/2 teaspoons baking soda
• 1 teaspoon xanthan gum
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup light molasses
• 1 large egg
• Cooking spray
• 1 teaspoon granulated sugar

1. Preheat oven to 375u0b0.
2. Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, baking soda, and next 7 ingredients (through allspice) in a medium bowl; stir with a whisk.
3. Place butter, brown sugar, and 1/4 cup granulated sugar in a large bowl; beat with a mixer at low speed 1 to 2 minutes; increase speed to medium, and beat until well blended. Add molasses and egg; beat well. Gradually add flour mixture, beating until well blended.
4. Lightly coat hands with cooking spray; shape dough into 60 (1-inch) balls. Place 2 inches apart on baking sheets lined with parchment paper. Flatten cookies with the bottom of a glass. Sprinkle cookies with 1 teaspoon granulated sugar. Bake at 375u0b0 for 10 minutes or until golden brown. Cool 2 minutes on pans. Remove cookies from pans; cool on wire racks.

brown rice flour, white rice, flour, cornstarch, baking soda, xanthan gum, ground ginger, ground cinnamon, salt, ground nutmeg, ground cloves, ground allspice, butter, brown sugar, granulated sugar, light molasses, egg, cooking spray, sugar

Taken from www.myrecipes.com/recipe/gingerbread-cookies-5 (may not work)