Directions

• Heat oven to 350°F
• With a knife, chop candied ginger into small pieces. Set aside.
• In a large bowl, cream butter, sugar, molasses and eggs.
• In a medium bowl, combine, flour, cornstarch, xanthan gum, baking soda, cinnamon, ginger and cloves.
• Pour dry ingredients into wet. Refrigerate for an hour, for easy handling.
• Using your hands, roll chilled dough into 1 inch balls, and roll into granulated sugar.
• Place about 2 inches apart on a cookie sheet.
• Top each cookie with chopped candied ginger.
• Bake for 6-8 minutes. (Baking longer makes a crisp cookie, cooking less time makes a chewy cookie).
• Cool on wire racks.