I adapted this recipe to be gluten free with a little less sugar. They were pretty good.
3/4 cup shortening - I used 1/2 cup butter instead
1/2 cup sugar - I used 100% cane sugar
1 egg
1/4 cup dark molasses
2 cups gluten free flour - I used 1 cup Bob's Red Mill gluten free 1 to 1 Baking flour, 3/4 cup Bob's Red Mill gluten free All purpose flour, 1/4 cup gluten free oatmeal
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 1/2 tbs sugar
2 1/2 tsp cinnamon
Preheat oven to 350 F.
Beat shortening and sugar until creamy. Add egg and molasses. In a separate bowl, combine flour, ginger, baking soda, cinnamon, and salt.
Add the flour mixture to the butter mixture. Combine the last two ingredients in a separate bowl.
Use a tablespoon to scoop the dough into balls and roll into the cinnamon sugar. Place on a baking sheet.
Bake for 8 - 10 minutes.
This recipe made about 46 cookies using a 1/2 TBS scoop.
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