Old-Fashioned Sorghum Molasses Drop Cookies

I like these gluten-free cookies because they don't require three or four different kinds of gluten-free flour in the recipe, just one!  And they are delightfully chewy, like gingersnaps, only a bit less ginger.

I pulled this out of 1,000 Gluten-Free Recipes by Carol Fenster--if you're gluten-intolerant/celiac/allergic, I highly recommend it!  Everything I've made out of it is fantastic.

Ingredients:

1/4 cup butter, softened/room temperature
1/4 cup packed light brown sugar
1 large egg
1/4 cup molasses (not blackstrap)
1/4 t. vanilla extract
2 cups sorghum flour
2 t. ground cinnamon
1 t. ground ginger
1/2 t. xanthan gum
1/2 t. baking soda
1/4 t. salt
2 T. granulated sugar (for rolling)

Instructions:

Preheat your oven to 350 degrees F.  Prepare 2 baking sheets with parchment paper/another non-stick element.

In a large bowl, beat butter and sugar until smooth.  Add in the egg and beat until combined.  Do the same with the molasses and the vanilla.

In another small bowl, combine the sorghum flour, cinnamon, ginger, xanthan gum, baking soda, and salt.

Add it in batches to the wet mixture, using an electric mixer.

When well-mixed, either immediately make your cookies, or refrigerate the dough until you are ready.

Take a small spoon, scoop out the dough, and roll 1-inch balls of dough between your hands, rolling them in the sugar once formed.

Place them on your baking sheet and flatten them slightly.  You should end up with 24-30 cookies.

Bake in the preheated oven for 7-10 minutes, until they are cracked and golden-brown all over.

Enjoy!