3/4c unsalted butter, softened

1c granulated sugar

1 large egg

1/4c molasses

2 1/2c all-purpose gluten-free flour

2t baking soda

1/4t salt (omit if using salted butter)

1t cinnamon

2t ginger

Preheat oven to 350 F.

Mix the butter and sugar until light and fluffy.

Add egg and molasses and mix well.

In another bowl combine flour, baking soda, salt, cinnamon and ginger, whisking to combine.

Add dry ingredients to wet ingredients and mix until combined.

Refrigerate the dough for at least 30 minutes. Don’t skip this step or the cookies will spread too much.

Scoop balls of dough from 1 teaspoon to 1/2 Tablespoon in size, depending on preference. Roll into a round ball. If desired, roll balls of dough in granulated sugar. Place on a baking sheet 2 to 3 inches apart.

Bake for 10 to 12 minutes. Allow to cool for 5-10 minutes before transferring to a wire rack.

Makes 2 to 3 dozen cookies.