2 ¼ cups gluten-free flour (optional: Bistro Blend All Purpose Gluten-Free Flour*)
1 tsp pumpkin pie spice (combo of cinnamon, ginger, nutmeg, cloves and cardamom)
1 tsp ground cinnamon
2 tsp baking soda
½ tsp xanthan gum
3/4 cup butter, melted
1 cup sugar, plus more for rolling or sprinkling
1/3 cup molasses
Mix gluten-free flour, pumpkin pie spice, cinnamon, baking soda and xanthan gum in a bowl, set aside.
In a stand mixer, mix melted butter, sugar, egg and molasses for about 2 minutes or until well combined. Slowly add the flour mixture to the sugar mixture until well combined. Remove dough from mixer, shape into a large ball and cover completely in parchment paper. Store in the refrigerator for 2 hours or more.
When ready to bake, preheat oven to 350°F. Remove chilled dough from fridge, and scoop out dough 2 tablespoons at a time. Roll into balls and then roll the dough balls in a small bowl of sugar. Arrange on parchment lined baking sheet, leaving about 2 to 3 inches between each cookie. Bake at 350°F for 12 minutes. Let cool on a cooling rack.
*The Bistro Blend is a blend of whole grain flours [eco-farmed brown rice flour, sorghum flour, tapioca starch, buckwheat flour, organic coconut flour, xanthan gum].