Gluten Free Molasses Ginger Cookies

1 3/4 stick (14 TBSP) of unsalted butter, softened
3/4 cup sugar
1 large egg (or 1 TBSP arrowroot mixed with 2 TBSP water)
1 tsp vanilla extract
2 1/2 cups gluten free all purpose blend 
(I used 2 parts brown rice flour, 1 part tapioca flour & 1 part potato starch)
1 tsp baking powder
(if not already in your flour blend, add 1 1/2 tsp xanthan gum and 1/2 tsp salt to flour mixture)
3 TBSP molasses
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
3/4 cup chopped crystalized ginger
granulated sugar to roll cookies in

Preheat oven to 350F.  Line cookie sheets with parchment paper.  In a large mixing bowl, combine butter and sugar until soft and fluffy, about 1 minute.  Add egg (or arrowroot mixture) and vanilla.  Beat until smooth.  In a separate bowl, combine flour blend and baking powder.  Mix well.  Add to butter/sugar mixture 1 cup at a time, beating briefly, to incorporate, after each addition.  Add molasses and beat to combine.  Fold in cinnamon, ground ginger and crystalized ginger.  Mix well.  Scoop dough into a cookie scoop leveling off to make teaspoon sized dough balls.  roll in granulated sugar and place 1 inch apart on cookie sheet.  Bake 10-12 minutes.  Remove from oven and slide parchment onto rack to cool (slide cookies off parchment after a few minutes).

Makes approximately 32 cookies.  Store cookies in an airtight container at room temperature for up to 3 days.  These cookies freeze well.