Awesome recipe! I use it as a base recipe to make gingernuts, spiced cookies (like with pumpkin spice), chocolate cookies. I have not had these fail yet.
I use a cookie-maker (might have to make the dough slighter wetter)
These were really good. I used a flour mixture of 3 c. white rice flour, 1 c. cornstarch and 1/2 c. tapioca flour. For my personal taste I would add 1/2 t. salt, extra cinnamon and maybe some vanilla. This dough has the exact texture of regular ginger snaps. I used a cookie scoop and did not flattten because I like them a little chewy.
These cookies are so amazing. A true gluten free delight. They have a wonderful crisp texture and amazing flavor. I made half a recipe using a teaspoon cookie scoop and my yield was 45 to 50. The dough was soft but not to soft to gently roll into a ball and then dredge in the sugar. The balls were flattened slightly with the bottom of a damp glass. I will be making these again I am sure. Made for PAC Spring 2011.