10 oz (2.25 cups) all-purpose flour
scant 1 T ground ginger
1 tsp baking soda
1/4 tsp fine salt
2 tsp xanthan gum
2 Tbsp psyllium fibre
1/2 cup salted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1/4 cup molasses
3 T finely chopped crystallized ginger
Directions
In a medium bowl, whisk together dry ingredients. Blend butter and sugar with mixer until fluffy; add egg, molasses, and ginger; blend thoroughly. Add in dry ingredients and mix on low speed until well-blended.
Scoop onto parchment with mini cookie scooper. Sprinkle with coarse sugar. Bake at 350 for 10 minutes.
1/2 cup salted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1/4 cup molasses
3 T finely chopped crystallized ginger
Directions
In a medium bowl, whisk together dry ingredients. Blend butter and sugar with mixer until fluffy; add egg, molasses, and ginger; blend thoroughly. Add in dry ingredients and mix on low speed until well-blended.
Scoop onto parchment with mini cookie scooper. Sprinkle with coarse sugar. Bake at 350 for 10 minutes.
