Cinnamon Spice Thin Wafer Cookies (Gluten Free)
These will be fall directly to your home! Delicious cinnamon and or other spices will waft through the air and bring you straight to fall! Try them with our all new Pumpkin Spice Fall Smoothie for a double fall dose.
Equipment
- 1-2 baking sheets
Ingredients
- ½ cup packed dark or light brown sugar
- ¼ cup hot water
- ½ cup butter, unsalted butter
- ½ cup Otto's Naturals Cassava flour, gf
- ½ cup Bob's Red Mill Tapioca Flour, gf
- ⅛ cup Bob's Red Mill Brown Rice Flour, gf
- ½ teaspoon ground cinnamon, gf use 3/4-1 teaspoon for more cinnamon
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- milk, ground cardamom, gf, ground ginger, gf, and ground cinnamon, gf, for adding to the tops before baking if desired
Instructions
- Melt the butter with the water and brown sugar. Mix the remaining ingredients in. Cool and chill for 1-2 hours in fridge or for 30-40 minutes in the freezer. Roll out between two lightly gf floured cellophane or parchment pieces to 1/8 " thick. Cut out into small cookies using a cookie cutter dipped in gf flour.
- Preheat oven to 350 degrees. Set the cookies 3/4-1" apart on parchment on the baking sheet. Bake for 15-17 minutes until golden brown on the edges. Remove to a wire rack to cool completely. Store in an airtight container. **brush some or all of the cookies with milk and sprinkle with cardamom, ground ginger, cinnamon and sugar, if desired.
Notes
These cookies can be brushed with milk and sprinkled with more spice if desired. Ground cardamom, ground ginger, and ground cinnamon was very delicious. I left about half of the cookies plain and the flavor of those was so perfect too.