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1
In a large bowl, using an electric hand mixer, cream butter and coconut sugar until mixed and crumbly. You will have to stop the beaters every so often and kind of press the butter and coconut sugar together with a spoon.
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2
Add egg white and molasses and beat until mixture is fluffy and lightens in color, about 1 minute on high speed.
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3
In a separate medium bowl, stir remaining ingredients until well mixed. Add into the wet ingredients and stir until well mixed.
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4
Scrape the dough onto a large piece of plastic wrap and form into a disc. Wrap tightly and freeze for 1 hour.
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5
Once chilled, preheat oven to 350u00b0F and line two baking sheets with parchment paper or a silpat. Roll the dough between two layers of parchment paper (one on the bottom, on top of your counter, and one on top of the dough, under the rolling pin) until about 1/4 inch thick.
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6
Use your cookie cutter to cut out cookies and very gently transfer to the prepared cookie sheets. If you have a small offset spatula, this will help a lot!
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7
Bake until edges are a deep golden brown and the top appears set, about 17 minutes (they firm up a ton once cooled.) Cool on the pan completely. Devour!
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8
Notes:
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9
As with all gluten free baking, please weigh your flour to ensure results.
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10
Store cookies in an airtight container on the counter. They will soften up a little as they sit!
