Gluten-free Maple Spice Cookies

INGREDIENTS

2 1/3 cups gluten-free flour mix
3/4 tsp xanthan gum
2 tsp baking soda
1/2 tsp sea salt
2 tsp cinnamon
1/4 tsp powdered ginger
12 Tbsp unsalted butter, softened
3/4 cup demerara sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup dark maple syrup
1 Tbsp unsulphured molasses
Additional demerara sugar and cinnamon, for rolling the cookies in

DIRECTIONS

In a medium bowl, whisk together gluten-free flour mix, xanthan gum, baking soda, sea salt, cinnamon, and ginger until well-blended. The mixture should feel light.

In a large bowl, cream together the butter and sugar at medium speed until light and fluffy (about 3 minutes), scraping down the sides of the bowl as needed. Add the egg, vanilla extract, maple syrup, and molasses. Mix until combined, about 30 seconds.

With the mixer on low speed, slowly add the dry ingredients to the wet. Mix until just combined, about 30 seconds, stopping to scrape the bowl once.

In a saucer or small bowl, combine the extra demerara sugar and cinnamon in a ratio of about one tablespoon of sugar to one teaspoon of cinnmon.

Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture before placing directly on an ungreased baking sheet (they won't puff up right on parchment paper). Space the cookies about 2-inches apart. Place cookie sheet in refrigerator for 20 minutes prior to baking.

In the meantime, preheat the oven to 375 degrees Fahrenheit.

Bake for 11 to 13 minutes. The cookies will not look completely done, but they will firm up as they cool. Cool on cookie sheet for 2 to 3 minutes, then transfer to a wire rack. If you need to reuse a cookie sheet for remaining dough, allow it to chill in the refrigerator first.