slightly adapted from Easy Gluten Free Baking
1 1/2 cups white rice flour (thanks to white rice flour being difficult to find here, I used mostly brown rice flour (ground very finely with our grain grinder) and some gluten-free flour mix that we had. they were delicious. I'm an experimenter when it comes to substituting flours.)
1/2 cup cornstarch
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 cup sugar, plus more for rolling
3/4 cup vegetable shortening
1/4 cup unsulphured molasses
1 large egg
Whisk together dry ingredients. In a separate bowl, cream sugar & shortening. Add the molasses and egg; mix. Add the dry ingredients. Blend everything together.
Place some sugar in a shallow dish, dust your hands with flour (gluten free of course!) and roll dough into tablespoon size balls (I typically roll them a bit smaller). Roll the balls into the sugar and place on prepared cookies sheets. Bake the cookies in a preheated oven at 350° for about 12 minutes. When they're done take 'em out and enjoy!
makes about three dozen cookies