Gluten Free and Dairy Free Gingerbread Crinkle Cookies

 Everyone will love these! An excellent holiday cookie for those who must be gluten-free and dairy free.

From Taste of Home

INGREDIENTS

1/4 cup + 2 Tablespoons dark brown sugar

2 Tablespoons granulated sugar

1/4 cup neutral tasting oil such as sunflower, vegetable or canola

1/4 cup molasses

1 egg at room temperature

1 tsp. vanilla extract

2 cups gluten free flour blend

1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1 tsp ginger

1/4 tsp nutmeg

1/8 tsp. allspice

1/8 tsp. cloves

1/2 cup sugar for rolling cookies before baking

3/4 cup powdered sugar for rolling cookies before baking

INSTRUCTIONS

In large bowl, whisk together brown sugar, granulated sugar, oil, molasses, egg and vanilla. Whisk until the mixture becomes lighter in color.

In separate bowl, whisk together flour, baking powder and spices.

Add the dry ingredients to the wet ingredients and mix until well combined.

Chill the dough in the refrigerator for at least 1 - 2 hours or overnight.

Adjust the oven rack to the middle of the oven. Set oven to 350 degrees. Line cookie sheets with parchment paper.

Use a tablespoon measuring spoon to scoop out cookie dough and roll into a ball. Roll in granulated sugar and then in powdered sugar.

Place on cookie sheet and bake 10 - 11 minutes.  Remove from oven and allow to sit on cookie sheets for 10 minutes before removing to wire rack to cool completely.

Store in airtight container.