Gingersnap Cookies

GingerSnaps.jpg

1/2 cup butter or substitute
4 tablespoons molasses
1 cup sugar
1 egg
1 teaspoon cinnamon
1 teaspoon ginger
2-1/2 teaspoons soda
1/4 teaspoon salt
2 cups Mehl's Flour Company Gluten-Free Flour
 
Mix in order given and refrigerate for one hour.  Hand roll dough into one inch balls, roll in sugar until fully coated and place on ungreased cookie sheet.  Bake in 350° oven for 9-10 minutes or until browned.  (If dough seems too sticky add additional Mehl's Flour Company Gluten-Free Flour until consistency is acceptable for forming into balls.)