1 ¼ +1/8 c Toosie’s Gluten Free All Purpose Flour
½ c brown sugar, packed
6 T butter, softened
1/8 c molasses, unsulphured
½ t vanilla
1 t baking soda
¼ t salt
¼ t ginger
1 t clove
½ c turbinado or coarse sugar for coating
Preheat oven to 350°, line with parchment paper or lightly grease a cookie sheet pan.
In a separate bowl, combine flour, baking soda and spices. Stir and set aside.
In the bowl of a standing mixer, using the paddle attachment, beat the butter and brown sugar at med-high speed until light and creamy, about 2 minutes. Add the egg, molasses and vanilla and mix until blended. At low speed add the flour mixture, mixing until blended, scrape down sides and mix for 1 minute.
Place the turbinado sugar in a shallow bowl. Roll the dough into 1” balls, and then roll each ball in the sugar, place on the cookie sheet. Place cookies about 2” apart, do not flatten tops.
Bake the cookies 10-12 minutes, until the edges are set but the centers are still soft. Transfer cookies to a wire rack and cool.
Note: All oven temperatures vary, please know your oven and adjust times accordingly if needed. I recommend an oven thermometer to check the accuracy of your oven.
Note: Recipes have been formulated using Toosie's ® Gluten Free flours and products only, results will not be guaranteed using different brand flours.