Gingerbread Crinkle Cookies

75 g (¼ cup + 2 tbsp) dark brown soft sugar

25 g (2 tbsp) caster/superfine or granulated sugar

55 g (¼ cup) sunflower oil, or other neutral-tasting oil such as vegetable or canola/rapeseed oil (You can increase the amount of oil to 70g or ⅓ cup, which will give you cookies that are richer and even more tender and moist. But the dough will be softer and slightly more difficult to handle, and the cookies will also spread out more in the oven.)

70 g (¼ cup) unsulphured molasses (I recommend using unsulphured, pure cane molasses, NOT blackstrap. I typically use the Grandma's brand.)

1 US large/UK medium egg, room temperature

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

240 g (2 cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

1 tsp baking powder

¼ tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground nutmeg

⅛ tsp ground allspice

⅛ tsp ground cloves

100 g (½ cup) granulated sugar, for rolling the cookies before baking

90 g (¾ cup) powdered/icing sugar, for rolling the cookies before baking

Directions at theloopywhisk.com

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