·         1/3 cup unsalted butter, melted (vegetable shortening may be substituted)

·         1 egg, slightly beaten

·         3 Tbs. molasses

·         ¼ tsp. ginger

·         ¼ tsp. ground cloves

·         ½ tsp. cinnamon

·         1 ¾ cups Gluten Free Pantry Old Fashioned Cake and Cookie Mix

·         ¼ cup granulated sugar (to coat cookies)

 

Combine butter, egg, molasses and spices. Beat well. Add cake mix and beat to combine. Chill mixture 2 hours or overnight. Preheat oven to 350 degrees. Use a teaspoon or small scoop to scoop out chilled batter. Roll into 1-inch balls and roll in granulated sugar. Set on lightly greased cookie sheet, about 2 inches apart. Bake 8-10 minutes – longer for crunchier cookies. Cool slightly before removing from pan.

 

Makes 24 cookies. This recipe may be doubled or tripled.