Gluten Free Gingersnap Cookies - cooking recipe

Ingredients

1 1/2 cups butter
2 cups white sugar, plus some for rolling
1/2 cup molasses
2 eggs
1/2 cup tapioca flour
1 cup potato starch (NOT potato flour)
2 1/2 cups rice flour
1 1/2 teaspoons xanthan gum, plus
1/4 teaspoon xanthan gum
4 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon clove

Preparation

In medium bowl, cream butter, sugar, molasses, and eggs.
In large bowl combine dry ingredients;stir into butter mixture.
Refrigerate for several hours.
Preheat oven to 350\u00b0F.
Scoop out dough, and shape into 1/2 inch balls.
Roll into granulated sugar.
Arrange at least 3 inches apart on a baking sheet. (They spread while baking).
Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp).
Cool on wire racks.
If desired sprinkle with more granulated sugar.