Serves: 40
Total Calories: 1,132
Preheat oven to 370°F.
Sift together salt, baking soda, ginger, cloves, cinnamon, Featherlight, and xanthan gum.
Cream shortening and 1 cup sugar. Beat in molasses. Add egg, mixing only until combined. Add dry ingredients to the creamed mixture. (The cookie dough should be easy to handle and roll. If it sticks to your hands, add an extra 1/4 cup Featherlight mix.)
Place 1/2 cup of sugar in a small bowl. Roll dough into 1 inch balls and roll them in the sugar. Place cookies 2 inches apart on an ungreased cookie sheet.
Bake for 8 to 10 minutes.
This Ginger Snaps recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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