‘I’ve been making a lot of gingersnaps lately, in order to find which ingredients and measurements would work best for a gingerbread house. This recipe—with a few slight adaptions—will, I think, do the trick. This recipe turned out well for just plain gingersnap cookies as well.
1 cup cornstarch (or tapioca starch)
2 cups rice flour
1 teaspoon baking powder
1 tablespoon ground ginger
½ cup butter, softened
½ cup sugar
½ teaspoon cloves
1 teaspoon cinnamon
1/2 cup blackstrap molasses
Grease a cookie sheet and preheat the oven to 350 degrees F.
Beat together the flours, baking powder, and ginger until completely blended. Set aside.
In a medium-sized bowl, cream together the butter and sugar. Add the remaining ingredients (do not add flour mix yet).
Add the flours and baking powder and beat until combined. If you are shaping these cookies and you would rather they would spread as little as possible, refrigerate for one hour. If you are just making round cookies that can spread out a bit, move on to the next step.
Shape the dough into cookies, place the cookies on the cookie sheet, and cook for about fifteen minutes until outside is firm (yet cookies will still feel soft). Remove from oven and allow to cool COMPLETELY before you remove them from the pan.