Ginger Molasses Cookies

• 1 3/4 cup gluten free flour blend
• 1/2 cup cornstarch
• 1/4 cup coconut flour  
• 2 tsp. xanthum gum
• 2 tsp ground ginger
• 1 tsp sweet spice blend or cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 sticks butter, softened (or dairy free margarine)
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 egg
• 1/4 cup molasses
• 1/4 cup candied ginger, finely chopped
• Turbinado sugar for rolling

Dough must chill.

Whisk together the first 8 ingredients in a medium bowl. In a large bowl, cream the butter and the sugars together until fluffy. Add the egg, mix in and then add the molasses and candied ginger. Add the flour mix in thirds beating well after each addition. Chill the dough in the refrigerator for at least one hour.

Preheat the oven to 350 degrees.

Line two baking sheets with parchment paper. Using a medium size cookie scoop (#40), scoop up the dough and roll in the turbinado sugar to coat. Place cookie balls 2" apart on the baking sheets. Flatten with the bottom of a measuring cup or glass cup. Bake for 10-12 minutes. Cool on the sheets for 5 minutes and then remove to wire racks to cool completely. Glaze cookies, if desired. Allow the glaze to harden before storing in an airtight container.

Makes 32.

Glaze ingredients:

• 2 cups powdered sugar
• 5 tablespoons coffee creamer ( I used Irish Cream)
• 2 tablespoons meringue powder or powdered egg whites

Place all ingredients in a medium bowl and mix until combined. Spread a tablespoon of glaze on each cookie and spread to just within the edges. Allow to harden.