1 hour (includes chilling time)
INGREDIENTS 2 1/4 cups 1:1 gluten free baking flour (recommended: Bob's Red Mill) 1 1/2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon ground ginger 1 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup vegetable shortening 1 cup brown sugar 1/4 cup dark molasses 1 egg cold water 1/4 cup granulated sugar (approximately)
In a medium bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
Then in a mixing bowl, with a hand mixer, cream together the shortening and brown sugar, and blend in the egg and molasses.
Now gradually add the flour, mixing until it just comes together as a dough. Refrigerate the dough for about 30 minutes.
Form the dough into 1-inch balls and dip the tops quickly in cold water and roll in granulated sugar.
Place the balls of dough sugar side up on a baking sheet. Tap the balls down slightly just so they don’t roll over.
Bake at 350°F for 10-12 minutes. Cool on the baking sheet for a few minutes before transferring to a cooling rack.