White Chocolate Gingersnaps

White Chocolate Gingersnaps

3/4 cup shortening

1 cup brown sugar

2 tbsp. molasses

2 tbsp. dark corn syrup

1 egg

2 1/4 cups gluten free flour

2 tsp. baking soda

1/2 tsp. salt

1 tsp. ginger

1 tsp. cinnamon

1/2 tsp. cloves

1/3 cup sugar

1 1/2 cups dairy free white chocolate chips

Preheat oven to 375 degrees. In a mixing bowl cream together the shortening and the brown sugar. Add in the molasses and dark corn syrup and the egg. Beat until fluffy. Mix together the dry ingredients in a separate bowl. Add in the flour mixture to the wet ingredients a little at a time. Mix until it forms a dough. With a cookie scoop, scoop out dough and roll it in sugar. Place on a baking sheet. Repeat for all the cookies. Bake for 10-12 minutes. Cool completely. Once the cookies are cooled, melt the white chocolate. Dip one side of cookies in the white chocolate so they are half covered. Place on wax paper and in the fridge to harden. Enjoy!

* I used Bob’s Red Mill Gluten Free Flour and Enjoy Life White Chocolate Chips.*