There is not a better recipe. Fight me.
Lauren decorated this cookie. :)
Ingredients
1 cup butter softened
3/4 cup coconut sugar
2 teaspoon vanilla
1 large egg
1/4 cup unsulfured molasses
3 cups all purpose gluten free flour plus 2 tablespoons
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
2 teaspoons cinnamon
1/4 teaspoon cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Instructions:
In the bowl of a stand mixer, cream butter and sugar together. Stir in egg, vanilla and molasses and mix until mixture is uniform.
In a separate bowl, whisk remaining dry ingredients together. Slowly incorporate the butter sugar mixture and stir on low until just combined. Scrape the sides, especially the bottom of the bowl, and mix again to ensure an even dough.
Form dough into a disc, wrap in plastic wrap and refrigerate at least 2 hours to overnight.
Preheat oven to 350 degrees. Roll chilled dough out onto floured board to be 1/3rd of an inch thick. Cut different shapes using cookie cutters and place onto parchment paper lined baking sheets.
Bake 5-7 minutes or until lightly puffed without the edges getting dark. Cool 3 minutes on baking sheet before transferring to cooling rack.
Decorate! Store in air tight containers for up to four days.
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