{Gluten Free} Molasses Sugar Cookies aka Chewy Gingersnaps

Nothing says the holidays quite like a warm spicy Gingersnap.

I got this recipe years ago from a life long friend. In 8th or 9th grade we made these scrumptious cookies one cold winters day and I feel like my life was forever changed! They are the PERFECT soft, chewy cookie with just the right amount of spiciness. Of course, I’ve converted them over to GF since all those years ago, and I love them just as much!

*I’ll leave the non-GF version in the notes below

{GF} Molasses Sugar Cookies aka Gingersnaps

3/4 cup shortening
1 cup sugar + more for rolling
1/2 cup molasses (I like Blackstrap Molasses)
1 egg
2 tsp baking soda
2 cup GF all purpose cup for cup flour {I like this brand, found here }
1/2 tsp cloves
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt

Melt shorting in a small pan just until melted over low heat. Remove from heat, allow to cool.
In the bowl of a stand mixer, add the shortening (after cooled to the touch, but still liquified), sugar, molasses, and egg. Mix well.
Add dry ingredients and mix well. Chill.

After dough has chilled, form into balls, roll in sugar and place on a parchment lined baking sheet. Bake at 375 for about 8 minutes. Cool for a few minutes on pan before transferring to a cooling rack. Makes about 2 dozen cookies

*for all the non-GF peeps, just sub out the GF flour for regular all-purpose flour.

I love making these into a mini version with this delicious Gingersnap Dip